Effect of black and red cabbage on plasma carotenoid levels, lipid profile and oxidized low density lipoprotein

Effect of black and red cabbage on plasma carotenoid levels, lipid profile and oxidized low density lipoprotein

The bioavailability of carotenoids and the protective effect exerted by Brassica vegetables against lipoprotein peroxidation has not previously been investigated in humans. The aim of this study was to evaluate the bioavailability of carotenoids in black (Brassica oleracea L. var. acephala subvar. L...

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Bibliographic Details
Main Authors: Tiziana Bacchetti, Domenico Tullii, Simona Masciangelo, Rosaria Gesuita, Edlira Skrami, Francesca Brugè, Sonia Silvestri, Patrick Orlando, Luca Tiano, Gianna Ferretti
Format: Article
Language:English
Published: Elsevier 2014-05-01
Series:Journal of Functional Foods
Subjects:
Functional foods
Oxidized-LDL
Plasma lipids
Carotenoids
Antioxidants
Cabbage
Online Access:http://www.sciencedirect.com/science/article/pii/S175646461400070X

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http://www.sciencedirect.com/science/article/pii/S175646461400070X

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