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Effects of organic and conventional growth systems on the Content of carotenoids in carrot roots, and on intake and plasma status of carotenoids in humans Organic Eprints
Søltoft, Malene; Bysted, A.; Madsen, K.H.; Mark, Alicja Budek; Bügel, Susanne; Nielsen, J.; Knuthsen, Pia.
BACKGROUND: The demand for organic food products has increased during the last decades due to their probable health effects, among others. A higher content of secondary metabolites such as carotenoids in organic food products has been claimed, though not documented, to contribute to increased health effects of organic foods. The aim was to study the impact of organic and conventional agricultural systems on the content of carotenoids in carrots and human diets. In addition, a human cross-over study was performed, measuring the plasma status of carotenoids in humans consuming diets made from crops from these agricultural systems. RESULTS: The content of carotenoids in carrot roots and human diets was not significantly affected by the agricultural...
Tipo: Journal paper Palavras-chave: Food systems.
Ano: 2011 URL: http://orgprints.org/19120/4/19120.pdf
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Carotenoids: Actual knowledge on food sources, intakes, stability and bioavailability and their protective role in humans Organic Eprints
Maiani, G.; Castón, M.J.; Catasta, G.; Toti, E.; Cambrodón, I.G.; Bysted, A.; Granado-Lorencio, F.; Olmedilla-Alonso, B.; Knuthsen, Pia; Valoti, M.; Böhm, V.; Mayer-Miebach, Esther; Behsnilian, D.; Schlemmer, U..
Carotenoids are one of the major food micronutrients in human diets and the overall objective of this review is to re-examine the role of carotenoids in human nutrition. We have emphasized the attention on the following carotenoids present in food and human tissues: β-carotene, β-cryptoxanthin, -carotene, lycopene, lutein and zeaxanthin; we have reported the major food sources and dietary intake of these compounds. We have tried to summarize positive and negative effects of food processing, storage, cooking on carotenoid content and carotenoid bioavailability. In particular, we have evidenced the possibility to improve carotenoids bioavailability in accordance with changes and variations of technology procedures.
Tipo: Journal paper Palavras-chave: Food systems.
Ano: 2009 URL: http://orgprints.org/19116/4/19116.pdf
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