Changes in the carotenoid concentration in human postprandial chylomicron and antioxidant effect in HepG2 caused by differently processed fruit and vegetable soups

► An optimised soup increases the β-carotene concentration in chylomicron. ► Chylomicrons from an optimised soup consumer increases antioxidant effect in HepG2. ► It is possible to produce a soup with bioactive ingredients for promoting health.