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Variability of Carotenoid Biosynthesis in Orange Colored Capsicum spp.
Pepper, Capsicum spp., is a worldwide crop valued for heat, nutrition, and rich pigment content. Carotenoids, the largest group of plant pigments, function as antioxidants and as vitamin AExpand
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Carotenoid accumulation in orange-pigmented Capsicum annuum fruit, regulated at multiple levels
The pericarp of Capsicum fruit is a rich dietary source of carotenoids. Accumulation of these compounds may be controlled, in part, by gene transcription of biosynthetic enzymes. The carotenoidExpand
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High-density single nucleotide polymorphism (SNP) array mapping in Brassica oleracea: identification of QTL associated with carotenoid variation in broccoli florets
Key messageA high-resolution genetic linkage map ofB. oleraceawas developed from aB. napusSNP array. The work will facilitate genetic and evolutionary studies inBrassicaceae.AbstractA broccoliExpand
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Concentrating Immunoprotective Phytoactive Compounds from Fruits and Vegetables into Shelf-stable Protein-rich Ingredients
Co-delivery of edible proteins with health-protective fruit (muscadine grape) and vegetable (kale) phytoactive compounds was accomplished in a biofortified ingredient for use in convenient, portableExpand
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Water availability influences the inhibitory effects of mustard seed meal on Palmer amaranth (Amaranthus palmeri) and Verticillium dahliae
Abstract Palmer amaranth, an annual weed, and Verticillium dahliae, a fungal pathogen, can substantially reduce chile pepper yield. On the basis of the results of this study, we clarifiedExpand
Southern New Mexico Dietary Practices and Impacts on Carotenoid Content of Traditional Mexican Meals (P06-115-19).
Objectives Identify and measure beta-carotene, lutein, zeaxanthin and total carotenoids within traditional Southern New Mexican meals. Methods Three traditional New Mexican meals, red chileExpand