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Journal Abstract Search

421 related items for PubMed ID: 14673607

  • 1. Beta-carotene bioavailability from differently processed carrot meals in human ileostomy volunteers.
    Livny O, Reifen R, Levy I, Madar Z, Faulks R, Southon S, Schwartz B.
    Eur J Nutr; 2003 Dec; 42(6):338-45. PubMed ID: 14673607
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  • 2. Kinetics of gastro-intestinal transit and carotenoid absorption and disposal in ileostomy volunteers fed spinach meals.
    Faulks RM, Hart DJ, Brett GM, Dainty JR, Southon S.
    Eur J Nutr; 2004 Feb; 43(1):15-22. PubMed ID: 14991265
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  • 5. Alpha- and beta-carotene from a commercial puree are more bioavailable to humans than from boiled-mashed carrots, as determined using an extrinsic stable isotope reference method.
    Edwards AJ, Nguyen CH, You CS, Swanson JE, Emenhiser C, Parker RS.
    J Nutr; 2002 Feb; 132(2):159-67. PubMed ID: 11823572
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  • 8. Anthocyanins in purple-orange carrots (Daucus carota L.) do not influence the bioavailability of beta-carotene in young women.
    Arscott SA, Simon PW, Tanumihardjo SA.
    J Agric Food Chem; 2010 Mar 10; 58(5):2877-81. PubMed ID: 20131807
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  • 10. Lycopene and beta-carotene are bioavailable from lycopene 'red' carrots in humans.
    Horvitz MA, Simon PW, Tanumihardjo SA.
    Eur J Clin Nutr; 2004 May 10; 58(5):803-11. PubMed ID: 15116084
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  • 12. Spinach or carrots can supply significant amounts of vitamin A as assessed by feeding with intrinsically deuterated vegetables.
    Tang G, Qin J, Dolnikowski GG, Russell RM, Grusak MA.
    Am J Clin Nutr; 2005 Oct 10; 82(4):821-8. PubMed ID: 16210712
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  • 13. Bioavailability of beta-carotene is lower in raw than in processed carrots and spinach in women.
    Rock CL, Lovalvo JL, Emenhiser C, Ruffin MT, Flatt SW, Schwartz SJ.
    J Nutr; 1998 May 10; 128(5):913-6. PubMed ID: 9567003
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  • 16. Bioavailability and nutritional effects of carotenoids from organically and conventionally produced carrots in healthy men.
    Stracke BA, Rüfer CE, Bub A, Briviba K, Seifert S, Kunz C, Watzl B.
    Br J Nutr; 2009 Jun 10; 101(11):1664-72. PubMed ID: 19021920
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  • 17. Assessment of carotenoid bioavailability of whole foods using a Caco-2 cell culture model coupled with an in vitro digestion.
    Liu CS, Glahn RP, Liu RH.
    J Agric Food Chem; 2004 Jun 30; 52(13):4330-7. PubMed ID: 15212488
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  • 18. Plasma and urine responses are lower for acylated vs nonacylated anthocyanins from raw and cooked purple carrots.
    Kurilich AC, Clevidence BA, Britz SJ, Simon PW, Novotny JA.
    J Agric Food Chem; 2005 Aug 10; 53(16):6537-42. PubMed ID: 16076146
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  • 20. Effect of storage and cooking on beta-carotene isomers in carrots ( Daucus carota L. cv. 'Stefano').
    Imsic M, Winkler S, Tomkins B, Jones R.
    J Agric Food Chem; 2010 Apr 28; 58(8):5109-13. PubMed ID: 20359248
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