Dietary fat composition, food matrix and relative polarity modulate the micellarization and intestinal uptake of carotenoids from vegetables and fruits

@article{Mashurabad2017DietaryFC,
  title={Dietary fat composition, food matrix and relative polarity modulate the micellarization and intestinal uptake of carotenoids from vegetables and fruits},
  author={P. Mashurabad and Ravindranadh Palika and Yvette Wilda Jyrwa and K. Bhaskarachary and Raghu Pullakhandam},
  journal={Journal of Food Science and Technology},
  year={2017},
  volume={54},
  pages={333-341}
}
Dietary fat increases carotenoid bioavailability by facilitating their transfer to the aqueous micellar fraction during digestion. However, the specific effect of both quantity and type of dietary fat required for optimal carotenoid absorption remained unexplored. In the present study, the effect of amount and type of vegetable oils on carotenoid micellarization from carrot, spinach, drumstick leaves and papaya using in vitro digestion/Caco-2 cell model have been assessed. Although, dietary fat… Expand
Bioaccessibility of carotenoids from plant and animal foods.
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