β-Cryptoxanthin is more bioavailable in humans from fermented orange juice than from orange juice.

@article{HorneroMndez2018CryptoxanthinIM,
  title={$\beta$-Cryptoxanthin is more bioavailable in humans from fermented orange juice than from orange juice.},
  author={D{\'a}maso Hornero-M{\'e}ndez and Isabel Cerrillo and {\'A}ngeles Ortega and M. R. Rodr{\'i}guez-Gri{\~n}olo and Blanca Escudero-L{\'o}pez and Franz Mart{\'i}n and Mar{\'i}a-Soledad Fern{\'a}ndez-Pach{\'o}n},
  journal={Food chemistry},
  year={2018},
  volume={262},
  pages={
          215-220
        }
}
Carotenoids, especially β-cryptoxanthin, exert multiple biological activities in the organism. Various processing techniques can improve carotenoid bioavailability in relation to the food matrix. The study objective was to compare the bioavailability of carotenoids from orange juice (OJ) with that from a beverage obtained by alcoholic fermentation of orange juice (FOB). Seven volunteers were recruited for a randomized, controlled, and crossover study. Post-intake plasma carotenoid… Expand
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