Daily intake of fruit and vegetable soups processed in different ways increases human serum Î²-carotene and lycopene concentrations and reduces levels of several oxidative stress markers in healthy subjects

Article ID	Journal	Published Year	Pages	File Type
10539673	Food Chemistry	2012	7 Pages	PDF

Abstract

âº Two differently processed fruit and vegetable soups were investigated. âº Carotenoid bioavailability and oxidative stress biomarkers were analysed. âº The optimised soup enhanced serum Î²-carotene and lycopene concentrations. âº The optimised soup reduced the activity of serum antioxidant enzymes. âº Food processing may enhance the bioavailability of phytochemicals.

Keywords

β-carotene Antioxidant effect Bioavailability Lycopene

Related Topics

Physical Sciences and Engineering Chemistry Analytical Chemistry

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Daily intake of fruit and vegetable soups processed in different ways increases human serum Î²-carotene and lycopene concentrations and reduces levels of several oxidative stress markers in healthy subjects

Authors

Rebeca MartÃnez-Tomás, Francisca Pérez-Llamas, MarÃa Sánchez-Campillo, Daniel González-Silvera, Ana I. Cascales, Manuel GarcÃa-Fernández, José Á. López-Jiménez, Salvador Zamora Navarro, MarÃa I. Burgos, Fernando López-AzorÃn, Anna Wellner,