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- Xavier, Ana Augusta Odorissi; Mercadante, Adriana Zerlotti
- Current opinion in food science 2019 v.26 pp. 1-8
- beverages; bioactive compounds; bioavailability; carotenoids; food composition; functional foods; industry; ingredients
- ... Since carotenoids are bioactive compounds that present low oral bioavailability, the knowledge of the steps limiting their bioavailability is mandatory for the design of functional foods/ingredients. Recent findings related to the main food components influencing carotenoids’ bioaccessibility/availability are discussed. A wise choice of food components and processes, as well as carotenoid delivery ...