cis beta carotene/daržinis špinatas

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15-cis-beta-carotene found in the reaction center of spinach photosystem II.

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Solvent extraction at approximately 4 degrees C in complete darkness, and subsequent analysis by high-pressure liquid chromatography (at approximately 4 degrees C) using an apparatus equipped with a two-dimensional diode-array detector, spectroscopically identified 15-cis-beta-carotene in the

The presence of 9-cis-beta-carotene in cytochrome b(6)f complex from spinach.

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Cytochrome b(6)f complex with stoichiometrically bound beta-carotene molecule was purified from spinach chloroplasts. The configuration of this beta-carotene was studied by reversed-phase HPLC and resonance Raman spectroscopy. Both the absorption spectrum of this beta-carotene in dissociated state

15-Cis-β-carotene found in the reaction center of spinach Photosystem I.

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β-Carotene was extracted from spinach Photosystem I reaction centers (one consisting of the Psa A, B, C, D and E subunits and the other consisting of the Psa A and B subunits alone), and the extract was subjected to high-pressure liquid chromatography using an apparatus equipped with a

Growing and processing conditions lead to changes in the carotenoid profile of spinach.

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This study aimed to evaluate the influence of different light regimens during spinach cultivation on the isomeric composition of β-carotene. Irradiation with a halogen lamp, which has a wavelength spectrum close to that of daylight, was used to mimic field-grown conditions. The additional use of

The food matrix of spinach is a limiting factor in determining the bioavailability of beta-carotene and to a lesser extent of lutein in humans.

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Carotenoid bioavailability depends, amongst other factors, on the food matrix and on the type and extent of processing. To examine the effect of variously processed spinach products and of dietary fiber on serum carotenoid concentrations, subjects received, over a 3-wk period, a control diet (n =

Bioavailability of beta-carotene is lower in raw than in processed carrots and spinach in women.

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Populations at risk of vitamin A deficiency usually rely on dietary provitamin A carotenoids to meet vitamin A needs, yet bioavailability of these compounds is influenced by several factors as follows: location in the plant source, the presence of other influencing dietary components, and type and

[Effect of green and yellow vegetables on serum carotenoid in children].

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OBJECTIVE To assay the effect of green and yellow vegetables on serum carotenoid concentration and its relation to serum retinol level in children. METHODS A ten-week green and yellow vegetable intervention study was conducted in children aged 5.3 to 6.4 years of two classes in a kindergarten in

Processing of vegetable-borne carotenoids in the human stomach and duodenum.

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Carotenoids are thought to diminish the incidence of certain degenerative diseases, but the mechanisms involved in their intestinal absorption are poorly understood. Our aim was to obtain basic data on the fate of carotenoids in the human stomach and duodenum. Ten healthy men were intragastrically

Determination of major carotenoids in vegetables by capillary electrochromatography.

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A simple and rapid method for the isocratic separation and determination of carotenoids (carotenes and xanthophylls) in vegetables by CEC is described. The capillary column (100 microm ID, 25 cm effective length) was packed with 3 microm Hypersil ODS particles. The optimized mobile phase contained

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