beta carotene/トウモロコシ

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

This study was carried out to determine how much of a single oral dose of beta-carotene in oil is absorbed and how much of the absorbed dose is converted to retinoids in rats having a vitamin A reserve at the lowest end of adequate status. Weanling rats raised on a vitamin A-deficient diet for four

The present study was undertaken to determine the effects of beta-carotene on corn oil-induced superoxide dismutase and catalase. Six groups of male Buffalo rats were fed the following diets for 6 wk: a control diet containing recommended levels of beta-carotene and retinyl palmitate, a retinol diet

Some individuals with fat maldigestion have compromised digestive systems, which causes the incomplete hydrolyzation of ingested lipids within the gastrointestinal tract (GIT). We studied the influence of high-fat (20%) and low-fat (4%) contents on the bioaccessibility of a highly hydrophobic

Breeding to increase beta-carotene levels in cereal grains, termed provitamin A biofortification, is an economical approach to address dietary vitamin A deficiency in the developing world. Experimental evidence from association and linkage populations in maize (Zea mays L.) demonstrate that the gene

High beta-carotene maize, biofortified with beta-carotene through plant breeding, is being developed as a cost-effective, sustainable agronomic approach to alleviating the problem of vitamin A deficiency in Africa. We used high beta-carotene maize (10.49+/-0.16 microg beta-carotene/g) to prepare

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

Food, nutrition, and pharmaceutical scientists are trying to elucidate the major factors impacting the bioavailability of macronutrients (e.g., lipids) and micronutrients (e.g., vitamins) so as to improve their efficacy. Currently, there is still a limited understanding of how food matrix effects

It is well known that the nutritional quality of the American oil-palm (Elaeis oleifera) mesocarp oil is superior to that of African oil-palm (Elaeis guineensis Jacq. Tenera) mesocarp oil. Therefore, it is of important to identify the genetic features for its superior value. This could be achieved

The inhibitory effects of beta-carotene (BC) on preneoplastic lesions induced in male Wistar rats by the resistant hepatocyte model was investigated. Rats were divided into six groups. Initiation was performed in all animals by a single injection of diethylnitrosamine. During the selection/promotion

The chemical instability of β-carotene limits its utilization as a nutraceutical ingredient in foods. In this research, the effect of continuous phase alpha-lactalbumin (α-LA) and (-)-epigallocatechin-3-gallate (EGCG) on β-carotene degradation in medium chain triacylglycerol (MCT)- and corn

The purpose of this study was to evaluate the change in concentration of retinol and beta-carotene (BC) in blood serum and liver tissue of rats, after supplementation with synthetic BC and commonly consumed carotenoid-rich vegetables (carrot and spinach). Weanling male Wistar rats were randomly

Diets low in carotenoids have been associated with greater risks of developing certain cancers. Diets high in fats, especially unsaturated fats, have also been associated with increased risks of developing cancer. This study was undertaken to evaluate the effect of fat type on the beta-carotene

We examined the effects of vitamin supplement on the vascular smooth muscle response of rats fed four different oil diets, after a 20-day feeding period. Male Sprague Dawley rats were fed diets containing 15% of each hazelnut, corn, olive or fish oils, with/without 30 mg/kg beta-carotene and 500

The goal of this study was to see the impact on the retention and isomerization of encapsulated β-carotene (BC) in nanoemulsions fortified with natural antioxidants (α-tocopherol (AT) and l-ascorbic acid (AA)). The physical stability of nanoemulsion, oxidative stability, and isomerization of