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International Journal of Food Sciences and Nutrition Volume 58, 2007 - Issue 8
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Content and in-vitro accessibility of pro-vitamin A carotenoids from Sri Lankan cooked non-leafy vegetables and their estimated contribution to vitamin A requirement

A. M. B. Priyadarshani Department of Biochemistry, Faculty of Medical Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka
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Dr >U. G. Chandrika Department of Biochemistry, Faculty of Medical Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri LankaCorrespondence[email protected] [email protected]
Pages 659-667 | Published online: 06 Jul 2009

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A. M. B. Priyadarshani. (2017) A review on factors influencing bioaccessibility and bioefficacy of carotenoids. Critical Reviews in Food Science and Nutrition 57:8, pages 1710-1717.
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A. M. B. Priyadarshani & E.R. Jansz. (2014) A Critical Review on Carotenoid Research in Sri Lankan Context and Its Outcomes. Critical Reviews in Food Science and Nutrition 54:5, pages 561-571.
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A. M. B. Priyadarshani, Sanath P. Lamabadusuriya, T. R. S. Seneviratne, E. R. Jansz & H. Peiris. (2009) A study of the serum carotenoids of eight cases of hypercarotenemia in Sri Lanka. International Journal of Food Sciences and Nutrition 60:4, pages 352-357.
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Articles from other publishers (12)

U. Gamage Chandrika. 2023. Handbook of Natural Colorants. Handbook of Natural Colorants 351 369 .
Vaibhav Kumar Maurya, Amita Shakya, Khalid Bashir, Satish Chand Kushwaha & David Julian McClements. (2022) Vitamin A fortification: Recent advances in encapsulation technologies. Comprehensive Reviews in Food Science and Food Safety 21:3, pages 2772-2819.
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Neide Torres de Castro, Ernandes Rodrigues de Alencar, Renata Puppin Zandonadi, Heesup Han, António Raposo, Antonio Ariza-Montes, Luis Araya-Castillo & Raquel Braz Assunção Botelho. (2021) Influence of Cooking Method on the Nutritional Quality of Organic and Conventional Brazilian Vegetables: A Study on Sodium, Potassium, and Carotenoids. Foods 10:8, pages 1782.
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H. G. N. Dewangani, B. M. Jayawardena, N. V. Chandrasekara & H. D. S. P. Wijayagunaratne. (2021) Effect of Common Culinary Methods Practiced in Sri Lanka on the Nutrient Composition of Commonly Consumed Vegetables and Other Foods. International Journal of Food Science 2021, pages 1-13.
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Ezgi Doğan Cömert & Vural Gökmen. 2020. 205 250 .
Dámaso Hornero-Méndez, Isabel Cerrillo, Ángeles Ortega, María-Rosario Rodríguez-Griñolo, Blanca Escudero-López, Franz Martín & María-Soledad Fernández-Pachón. (2018) β-Cryptoxanthin is more bioavailable in humans from fermented orange juice than from orange juice. Food Chemistry 262, pages 215-220.
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A.M.B. Priyadarshani. (2018) Insights of hypercarotenaemia: A brief review. Clinical Nutrition ESPEN 23, pages 19-24.
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Ediane Maria Gomes Ribeiro, Chureeporn Chitchumroonchokchai, Lucia Maria Jaeger de Carvalho, Fabiana F. de Moura, Jose Luiz Viana de Carvalho & Mark L. Failla. (2015) Effect of style of home cooking on retention and bioaccessibility of pro-vitamin A carotenoids in biofortified pumpkin (Cucurbita moschata Duch.). Food Research International 77, pages 620-626.
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Paulo Berni, Chureeporn Chitchumroonchokchai, Solange G. Canniatti-Brazaca, Fabiana F. De Moura & Mark L. Failla. (2015) Comparison of Content and In vitro Bioaccessibility of Provitamin A Carotenoids in Home Cooked and Commercially Processed Orange Fleshed Sweet Potato (Ipomea batatas Lam). Plant Foods for Human Nutrition 70:1, pages 1-8.
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Carolien A. Van Loo-Bouwman, Ton H. J. Naber, Mans Minekus, Richard B. van Breemen, Paul J. M. Hulshof & Gertjan Schaafsma. (2014) Food Matrix Effects on Bioaccessibility of β-Carotene Can be Measured in an in Vitro Gastrointestinal Model. Journal of Agricultural and Food Chemistry 62:4, pages 950-955.
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Irene Dini, Gian Carlo Tenore & Antonio Dini. (2013) Effect of industrial and domestic processing on antioxidant properties of pumpkin pulp. LWT - Food Science and Technology 53:1, pages 382-385.
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Matthew K. Fleshman, Gene E. Lester, Ken M. Riedl, Rachel E. Kopec, Sureshbabu Narayanasamy, Robert W. CurleyJr.Jr., Steven J. Schwartz & Earl H. Harrison. (2011) Carotene and Novel Apocarotenoid Concentrations in Orange-Fleshed Cucumis melo Melons: Determinations of β-Carotene Bioaccessibility and Bioavailability . Journal of Agricultural and Food Chemistry 59:9, pages 4448-4454.
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