Linked Life Data

18587647

Source:http://linkedlifedata.com/resource/pubmed/id/18587647

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
3
pubmed:dateCreated
2008-8-1
pubmed:abstractText
The efficiency of carotenoid micellarisation from plant foods can be used as an effective tool for the initial screening of carotenoid bioavailability. Therefore, the objectives of the present study were to assess the effects of cooking on the micellarisation of beta-carotene, lycopene, beta-cryptoxanthin and lutein from courgette (zucchini), red pepper and tomato; and, to a minor extent, investigate uptake of lutein by Caco-2 cells from micellar fractions obtained from raw and cooked courgettes. Both raw and cooked vegetables were subjected to an in vitro digestion procedure. beta-Carotene levels were significantly decreased in the digesta from each vegetable after boiling, grilling, microwave-cooking, or steaming, however all of the cooking methods enhanced beta-carotene transfer to micelles. Carotenoid micellarisation ranged from 1.7% to 100% depending on the food, carotenoid, and the cooking method tested. Grilling and microwave-cooking were generally the most detrimental on the transfer of xanthophyll carotenoids, namely beta-cryptoxanthin, to the micelles. Caco-2 cells absorbed greater amounts of lutein from the micelles of microwave-cooked courgettes than those that were raw, boiled, grilled, or steamed. Depending on the cooking methods used, carotenoid retention as well as micellarisation varied for each carotenoid among the different vegetables and different carotenoids present in each particular food.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Sep
pubmed:issn
0921-9668
pubmed:author
pubmed:issnType
Print
pubmed:volume
63
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
127-33
pubmed:dateRevised
2010-11-18
pubmed:meshHeading
pubmed:year
2008
pubmed:articleTitle
Micellarisation of carotenoids from raw and cooked vegetables.
pubmed:affiliation
Department of Food and Nutritional Sciences, University College Cork, Cork, Republic of Ireland.
pubmed:publicationType
Journal Article, Research Support, Non-U.S. Gov't