Results 121 to 130 of about 12,046 (174)

Biofortification: Future Challenges for a Newly Emerging Technology to Improve Nutrition Security Sustainably. [PDF]

Curr Dev Nutr
Bouis H, Foley J, Lividini K, Jumrani J, Reinke R, Van Der Straeten D, Zagado R, Boy E, Brown LR, Mudyahoto B, Alioma R, Hussain M, Pfeiffer WH.   +12 more
europepmc   +1 more source

Technical and Consumer Preferences Integrated for the Development of Cassava Varieties with High Nutritional Quality Adapted to Colombian Caribbean Coast. [PDF]

Plants (Basel)
Rosero A, Ceballos H, León R, García J, Orozco A, Silva G, Montes M, Martínez R, Cordero C, de la Ossa V, Gallego-Castillo S, Lenis JI, Salazar S, Belalcazar J, Barragán-Hernández W.   +14 more
europepmc   +1 more source

Advances in Synthetic Strategies for Microalgal Carotenoid Enhancement and Emerging Applications. [PDF]

Antioxidants (Basel)
Xu P, Wang Y, Luo C, Xue A, Du H, Chen J.   +5 more
europepmc   +1 more source

Chemical Composition, Bioactive Constituents, and Functional Value of Chinese Palm Fruit: Processing Effects, Nutritional Significance, and Industrial Prospects-A Review. [PDF]

Foods
Biney E, Belinda O, Wang M, Li R, Zhong S, Cheong KL.   +5 more
europepmc   +1 more source

Some of the next articles are maybe not open access.

Related searches:

Provitamin A Carotenoid Bioavailability:What Really Matters?

International Journal for Vitamin and Nutrition Research, 2010
Micronutrient malnutrition, or “hidden hunger,” afflicts a large part of the world’s population, with vitamin A deficiency among the most prevalent public health problems. Provitamin A carotenoids in plant foods are a source of vitamin A for humans; however, several factors, including species of carotenoids, host status, and effectors of absorption ...
Sherry A Tanumihardjo, Kevin V Pixley
exaly   +3 more sources

Provitamin A Carotenoids

2021
Vitamin A insufficiency in food cause serious health issues. For humans, provitamin A carotinoids (pVAC) are mainly derived from plant based food that includes vegetables and fruits having red, orange and yellow color. Of total cartenoids, fruits and vegetables contribute about 80–90%.
Shagufta Perveen, Sara Zafar, Naeem Iqbal, Muhammad Riaz   +3 more
openaire   +1 more source

Carotenoids as Provitamin A

2009
In 1930, Moore discovered that β-carotene (3) could be converted in vivo into vitamin A [1]. Since then, the vitamin A values of β-carotene and other provitamin A carotenoids, particularly α-carotene (7) and β-cryptoxanthin (55), have been investigated by various techniques.
Guangwen Tang, Robert M. Russell
openaire   +1 more source