Genetic variation of carotenoids, vitamin E and phenolic compounds in Provitamin A biofortified maize.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.7798
Abstract: BACKGROUND Biofortified maize is not only a good vehicle for provitamin A carotenoids for vitamin A deficient populations in developing countries but also a source of vitamin E, tocochromanols and phenolic compounds, which have antioxidant… read more here.
Keywords: variation; biofortified maize; phenolic compounds; tocopherol ... See more keywords
Retention of Carotenoids in Biofortified Maize Flour and β-Cryptoxanthin-Enhanced Eggs after Household Cooking
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DOI: 10.1021/acsomega.7b01202
Abstract: Biofortification of crops to enhance provitamin A carotenoids is a strategy to increase the intake where vitamin A deficiency presents a widespread problem. Heat, light, and oxygen cause isomerization and oxidation of carotenoids, reducing provitamin… read more here.
Keywords: biofortified maize; retention carotenoids; retention; maize flour ... See more keywords
Zinc and Provitamin A Biofortified Maize Genotypes Exhibited Potent to Reduce Hidden—Hunger in Nepal
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DOI: 10.3390/plants11212898
Abstract: Zinc deficiency affects one third of the population worldwide, and vitamin A deficiency is a prevalent public health issue in Sub-Saharan Africa and South-Asia, including Nepal. Crop biofortification is the sustainable solution to these health—related… read more here.
Keywords: zinc provitamin; provitamin; zinc; biofortified maize ... See more keywords