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Bioavailability of ß-cryptoxanthin is greater from pasteurized orange juice than from fresh oranges - a randomized cross-over study.
Aschoff, Julian K; Rolke, Christa L; Breusing, Nicolle; Bosy-Westphal, Anja; Högel, Josef; Carle, Reinhold; Schweiggert, Ralf M.
Affiliation
  • Aschoff JK; Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany.
  • Rolke CL; Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany.
  • Breusing N; Institute of Nutritional Medicine, University of Hohenheim, Stuttgart, Germany.
  • Bosy-Westphal A; Institute of Nutritional Medicine, University of Hohenheim, Stuttgart, Germany.
  • Högel J; Institute of Human Genetics, University of Ulm, Ulm, Germany.
  • Carle R; Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany.
  • Schweiggert RM; Faculty of Science, Biological Science Department, King Abdulaziz University, Jeddah, Saudi Arabia.
Mol Nutr Food Res ; 59(10): 1896-904, 2015 Oct.
Article in En | MEDLINE | ID: mdl-26114420
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Full text: 1 Database: MEDLINE Main subject: Citrus sinensis / Cryptoxanthins / Fruit and Vegetable Juices Type of study: Clinical_trials Limits: Adult / Female / Humans / Male Language: En Year: 2015 Type: Article
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Full text: 1 Database: MEDLINE Main subject: Citrus sinensis / Cryptoxanthins / Fruit and Vegetable Juices Type of study: Clinical_trials Limits: Adult / Female / Humans / Male Language: En Year: 2015 Type: Article