Carotenoids from fruits and vegetables: Chemistry, analysis, occurrence, bioavailability and biological activities.

By R. Saini, S. Nile, S. Park. Food Research International, 2015

649 citations recorded by the source corpus.

Subfields: Biochemistry, Organic Chemistry

View Paper: https://www.semanticscholar.org/paper/c8089204568fcba115e22dfcd8b16c0b54779ea2

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Biochemistry

1. J. Buttriss
2. A. White
3. S. Lockyer
4. Y. Keum
5. R. Saini

In Organic Chemistry

1. J. Buttriss
2. A. White
3. S. Lockyer

Citations in the corpus

• Carotenoid extraction methods: A review of recent developments. (2018, background): “Biologically and commercially important apocarotenoids include annatto pigment bixin, aromatic volatile aroma compounds βionone and α-ionone, plant hormone abscisic acid and strigolactone, and vitamin A (Saini et al., 2015).”
• Carotenoids: biochemistry, pharmacology and treatment (2016, background): “All carotenoids contain a polyisoprenoid structure, a long conjugated chain of double bond and a near bilateral symmetry around the central double bond (Saini et al., 2015).”
• Biofortified crops for tackling micronutrient deficiencies – what impact are these having in developing countries and could they be of relevance within Europe? (2018, positive): “Carotenoids in fruit (which are dissolved in lipid droplets) appear to be more bioavailable than those present in roots and tubers (which are present in larger, crystalline structures) and green leafy vegetables (which tend to be present as carotenoid–protein complexes located in chloroplasts) (Schw”