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zeaxanthin/kukuruz
Veza se sprema u međuspremnik
Stranica 1 iz 43 rezultatima
β-Carotene bioaccessibility from biofortified maize (Zea mays) is related to its density and is negatively influenced by lutein and zeaxanthin.
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Biofortification of maize with provitamin A (pro-VA) carotenoids has been successful, but the bioavailability of carotenoids needs to be explored. In the present study, we investigated the carotenoid content, micellarization and intestinal cell uptake of carotenoids from 10 maize hybrids [normal
ZmPBF and ZmGAMYB transcription factors independently transactivate the promoter of the maize (Zea mays) β-carotene hydroxylase 2 gene.
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The maize (Zea mays) enzyme β-carotene hydroxylase 2 (ZmBCH2) controls key steps in the conversion of β-carotene to zeaxanthin in the endosperm. The ZmBCH2 has an endosperm-preferred and developmentally regulated expression profile but the detailed regulatory mechanism is unknown. To gain insight
Lutein and zeaxanthin concentrations in plasma after dietary supplementation with egg yolk.
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BACKGROUND
The food matrix in which carotenoids are found affects their bioavailability. Lutein and zeaxanthin are abundant in egg yolks and accumulate in the macular region of the retina, where they may affect visual function.
OBJECTIVE
We sought to determine whether plasma lutein and zeaxanthin
Zeaxanthin biofortification of sweet-corn and factors affecting zeaxanthin accumulation and colour change.
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Zeaxanthin, along with its isomer lutein, are the major carotenoids contributing to the characteristic colour of yellow sweet-corn. From a human health perspective, these two carotenoids are also specifically accumulated in the human macula, and are thought to protect the photoreceptor cells of the
Artificially increased ascorbate content affects zeaxanthin formation but not thermal energy dissipation or degradation of antioxidants during cold-induced photooxidative stress in maize leaves.
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Infiltrating detached maize (Zea mays L.) leaves with L-galactono-1,4-lactone (L-GAL) resulted in a 4-fold increase in the content of leaf ascorbate. Upon exposure to high irradiance (1000 mumol photons m-2 s-1) at 5 degrees C, L-GAL leaves de-epoxidized the xanthophyll-cycle pigments faster than
Evidence that zeaxanthin is not the photoreceptor for phototropism in maize coleoptiles.
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The photoreceptor that mediates blue-light-induced phototropism in dark-grown seedlings of higher plants has not been identified, although the carotenoid zeaxanthin has recently been proposed as the putative chromophore. In the experiments described in this paper, we analyzed phototropism and a
Increase in β-ionone, a carotenoid-derived volatile in zeaxanthin-biofortified sweet corn.
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Carotenoids are responsible for the yellow color of sweet corn (Zea mays var. saccharata), but are also potentially the source of flavor compounds from the cleavage of carotenoid molecules. The carotenoid-derived volatile, β-ionone, was identified in both standard yellow sweet corn ('Hybrix5') and a
ZEAXANTHIN EPOXIDASE Activity Potentiates Carotenoid Degradation in Maturing Seed.
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Elucidation of the carotenoid biosynthetic pathway has enabled altering the composition and content of carotenoids in various plants, but to achieve desired nutritional impacts, the genetic components regulating carotenoid homeostasis in seed, the plant organ consumed in greatest abundance, must be
Studies on meso-zeaxanthin for potential toxicity and mutagenicity.
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The purpose of these studies was to examine the potential toxicity and genotoxicity of meso-zeaxanthin (MZ). Toxicity was assessed by administering MZ daily to rats for 13 weeks followed by a 4-week recovery period. Potential genotoxicity was assessed in separate experiments using the Ames test
Effects of low temperature stress on excitation energy partitioning and photoprotection in Zea mays
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Analysis of the partitioning of absorbed light energy within PSII into fractions utilised by PSII photochemistry (ΦPSII), thermally dissipated via ΔpH- and zeaxanthin-dependent energy quenching (ΦNPQ) and constitutive non-photochemical energy losses (Φf,D) was
Provitamin A potential of landrace orange maize variety (Zea mays L.) grown in different geographical locations of central Malawi.
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The provitamin A potential of landrace orange maize from different locations (A, B, C and D) of central Malawi has been evaluated. Physicochemical compositions, color, total carotenoid content (TCC), carotenoid profiles, and oxygen radical absorbance capacity (ORAC) and 2,2-diphenyl-1-picryhydrazyl
Phytochemicals and antioxidant capacity in four Italian traditional maize (Zea mays L.) varieties.
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Flours of four pigmented (from orange to red and dark red) local Italian corns, studied for their soluble, soluble conjugate, and insoluble-bound phenols and flavonoids, showed a prevalence of the insoluble-bound fraction (70-80%). Correlations were found between the flours antioxidant capacity,
The xanthophyll composition of biofortified maize (Zea mays Sp.) does not influence the bioefficacy of provitamin a carotenoids in Mongolian gerbils (Meriones unguiculatus).
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Maize has been targeted for biofortification with provitamin A carotenoids through traditional breeding. Two studies were conducted in gerbils to evaluate factors that may affect provitamin A activity. Maize diets had equal theoretical concentrations of vitamin A (VA) assuming 100% bioefficacy.
Bioaccessibility of pro-vitamin A carotenoids is minimally affected by non pro-vitamin a xanthophylls in maize (Zea mays sp.).
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The absorption of some carotenoids has been reported to be decreased by coingestion of relatively high concentrations of other carotenoids. It is unclear if such interactions occur among carotenoids during the digestion of plant foods. Current varieties of maize contain limited amounts of the
Biosynthesis and accumulation of multi-vitamins in black sweet corn (Zea mays L.) during kernel development
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Background: Black sweet corn as an edible fruit has various nutritional qualities. This study discusses changes in the vitamin C and E, folate, and carotenoid content during black sweet corn maturation, and also the effects of preharvest
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