TY  - JOUR
  - Aherne, S. Aisling and Daly, Trevor and Jiwan, Marvin A. and O'Sullivan, Laurie and O'Brien, Nora M.
  - 2010
  - Food Research International
  - Bioavailability of beta-carotene isomers from raw and cooked carrots using an in vitro digestion model coupled with a human intestinal Caco-2 cell model
  - Validated
  - ()
  - 43
  - 5
  - 1449
  - 1454
  - Not only is there limited information in the literature regarding the beta-carotene (BC) isomer profile of micelles from digested foods; few studies have looked at their subsequent uptake and transport by human intestinal Caco-2 cells. Therefore, the aims of the present study were, first, to assess the profile of BC isomers in micelles from digested raw and cooked carrots; and, second, to determine their cellular uptake and transport. Greater amounts of all-trans-, 13-cis- and 15-cis-BC isomers were present in the micelles of cooked carrots compared with raw carrots. Furthermore, micelle fractions obtained from the most highly processed (pureed) carrots had greater (P < 0.05) amounts of all-trans-, 13-cis- and 15-cis-BC compared with those derived from raw and boiled carrots. A similar trend was seen with BC isomer uptake and transport. Our data suggest that the food matrix and degree of processing play important roles on carotenoid isomerization and bioavailability. (C) 2010 Elsevier Ltd. All rights reserved.
DA  - 2010/NaN
ER  - 

@article{V113214819,
   = {Aherne, S. Aisling and Daly, Trevor and Jiwan, Marvin A. and O'Sullivan, Laurie and O'Brien, Nora M.},
   = {2010},
   = {Food Research International},
   = {Bioavailability of beta-carotene isomers from raw and cooked carrots using an in vitro digestion model coupled with a human intestinal Caco-2 cell model},
   = {Validated},
   = {()},
   = {43},
   = {5},
  pages = {1449--1454},
   = {{Not only is there limited information in the literature regarding the beta-carotene (BC) isomer profile of micelles from digested foods; few studies have looked at their subsequent uptake and transport by human intestinal Caco-2 cells. Therefore, the aims of the present study were, first, to assess the profile of BC isomers in micelles from digested raw and cooked carrots; and, second, to determine their cellular uptake and transport. Greater amounts of all-trans-, 13-cis- and 15-cis-BC isomers were present in the micelles of cooked carrots compared with raw carrots. Furthermore, micelle fractions obtained from the most highly processed (pureed) carrots had greater (P < 0.05) amounts of all-trans-, 13-cis- and 15-cis-BC compared with those derived from raw and boiled carrots. A similar trend was seen with BC isomer uptake and transport. Our data suggest that the food matrix and degree of processing play important roles on carotenoid isomerization and bioavailability. (C) 2010 Elsevier Ltd. All rights reserved.}},
  source = {IRIS}
}