Potential physicochemical basis of Mediterranean diet effect: Ability of emulsified olive oil to increase carotenoid bioaccessibility in raw and cooked tomatoes
Abstract
Excipient emulsions have compositions and structures specifically designed to increase the bioavailability of nutraceuticals in foods that they are co-ingested with. In this study, olive oil excipient emulsions were shown to significantly increase the bioaccessibility of carotenoids from tomatoes using a simulated gastrointestinal tract (GIT) model (p<0.05): being 8.18±0.93%, 11.85±1.76% for raw tomato-buffer mixture, and cooked tomato-buffer...
Paper Details
Title
Potential physicochemical basis of Mediterranean diet effect: Ability of emulsified olive oil to increase carotenoid bioaccessibility in raw and cooked tomatoes
Published Date
Aug 15, 2016
Journal
Volume
89
Pages
320 - 329
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