Release and absorption of carotenes from processed carrots (Daucus carota) using in vitro digestion coupled with a Caco-2 cell trans-well culture mode. Anti-Cancer Agents In Medicinal Chemistry, ISSN: 1875-5992, 2012 Jul; Vol. 12 (6), pp. 640-52; Publisher: Bentham Science Publishers. 4. Hornero-Méndez, D., Mínguez-Mosquera, M.I. (2007). In Innovative Food Science and Emerging Technologies. 8(3):407-412 Database: ScienceDirect. 5. Britton, G. (1995). Structure and properties of carotenoids in relation to function. FASEB J. 9 1551 – 1558. Department of Biochemistry, Liverpool, United Kingdom. 6. Bernstein, P. S., Binxing, L., Vachali, P. P., Gorusupudi, A., Shyam, R.., Henriksen, B. S., Nolan, J.M. (2015). Lutein, zeaxanthin, and meso-zeaxanthin: The basic and clinical science underlying carotenoid-based nutritional interventions against ocular disease. Department of Ophthalmology and Visual Sciences, Moran Eye Center, USA. Macular Pigment Research
well enough to isolate and study is subject to change, and that we have a tendency to assume that what we can see is all there is to see. When William Prout isolated the big three macronutrients, scientists figured they now understood food and what the body needs from it; when the vitamins were isolated a few decades later, scientists thought, O.K., now we really understand food and what the body needs to be healthy; today it's the polyphenols and carotenoids that seem all-important. But who knows what the hell else is going on deep in the soul of a carrot? Never forget: 1. We can only determine deficiencies for things we've isolated. 2. Taking those isolated nutrients outside of whole foods can produce side effects we cannot predict. Scurvy was a mysterious problem for thousands of years. Only in 1932 did scientists isolate vitamin C and determine that the two were related.
has several advantages: (a) it reduces formu- successively in different apparatus (e.g., lation costs; (b) it enhances meat products’ grinder, mixer, colloid mill) or simultane- potential health-beneficial properties by pro- ously in a unique chopper (Figure 7.2). viding not only dietary fiber but also other For hot emulsions, when a traditional bioactive components such as polyphenols or process is used, liver fragmentation and carotenoids; and (c) raw materials are not protein solubilization are first achieved considered as additives for labeling (Cofrades simultaneously, then poached fats are frag- et al. 2000; Cofrades et al. 2008). mented, and the emulsion is formed (Figure Fragmentation Mincer Cutter Protein
annaabi.ee 
