Potential physicochemical basis of Mediterranean diet effect: Ability of emulsified olive oil to increase carotenoid bioaccessibility in raw and cooked tomatoes

Volume: 89, Pages: 320 - 329
Published: Aug 15, 2016
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
Volume
89
Pages
320 - 329
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