Concepedia

Carotenoid Absorption from Salad and Salsa by Humans Is Enhanced by the Addition of Avocado or Avocado Oil

Nuray Z. Unlu, Torsten Bohn, Steven K. Clinton, Steven J. Schwartz

Journal of Nutrition · 2005 · 320 citations · 29 references

DOI

Concepts

References

29

Development and evaluation of an HPLC method for the analysis of carotenoids in foods, and the measurement of the carotenoid content of vegetables and fruits commonly consumed in the UK

David J. Hart, KJ Scott · Food Chemistry · 1995 · 729 citations

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Lycopene is more bioavailable from tomato paste than from fresh tomatoes

Christine Gärtner, Wilhelm Stahl, Helmut Sies · American Journal of Clinical Nutrition · 1997 · 688 citations

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Carotenoid Content of U.S. Foods: An Update of the Database

Joanne M. Holden, Alison L. Eldridge, Gary R. Beecher et al. · Journal of Food Composition and Analysis · 1999 · 532 citations

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Carotenoid bioavailability is higher from salads ingested with full-fat than with fat-reduced salad dressings as measured with electrochemical detection

Melody June Brown, Mário G. Ferruzzi, M. L. Nguyen et al. · American Journal of Clinical Nutrition · 2004 · 369 citations · Full text

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Intestinal absorption and tissue distribution of carotenoids

Harold C. Furr, Richard M. Clark · The Journal of Nutritional Biochemistry · 1997 · 362 citations

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