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Lutein, a carotenoid found in significant levels in spinach, has attracted a great deal of attention owing to its reported function as a shield against the photooxidative effects of blue light. Therefore, the rationale of this study was to examine the effects of various processing and cooking methods on lutein bioavailability from spinach (Spinacia oleracea) using an in vitro digestion procedure coupled...
The objectives of this study were to compare the in vitro bioaccessibility of carotene and xanthophyll carotenoids from a range of fruits and vegetables. β-Carotene, lycopene, lutein, zeaxanthin, and β-cryptoxanthin contents of 4 fruits (orange, kiwi, red grapefruit, and honeydew melon) and 4 vegetables (spinach, broccoli, red pepper, and sweet potato) were determined by high-performance liquid chromatography...
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