Preparations from purple carrots containing anthocyanins improved intestine microbial activity, serum lipid profile and antioxidant status in rats
The present study compared the effects of orange (OR) and purple (PU) carrot preparations obtained from roots and by-products (pomace) on gastrointestinal, blood and tissue biomarkers in Wistar rats. The OR preparations were characterized by higher concentrations of carotenes, while the PU preparati...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2019-09-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464619303664 |