Taipei Medical University

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Lin YJ
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------>journal_name=Asia Pac J Clin Nutr.
------>paper_name=Fruits and stir -fried vegetables increase plasma carotenoids in young adults.
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------>fullAbstract=We examined the plasma levels of carotenoids in young adults after a dietary intervention composed of increased intakes of fruits and stir-fried vegetables from a Taiwanese mixed diet. Thirty-four apparently healthy, non-smoking subjects who normally ingested less than two and a half servings of fruits and vegetables daily were selected for the study. Meals changed were lunch and dinner on weekdays for a period of 4 weeks. The test meal consisted of three servings of stir-fried vegetables and two servings of fresh fruits. Plasma carotenoid levels in subjects significantly increased from 19%-32% for beta-carotene, 15%-47% for lycopene and 59%-88% for beta-crytoxanthin (p < 0.05) from week 1 to 4. However, these concentrations of beta-carotene and lycopene significantly decreased after stopping the consumption of the test meals. This study reveals the importance of a continuous consumption of carotenoid rich foods in order to maintain high levels of plasma carotenoids for the potential prevention of chronic diseases in individuals.
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------>authors2=Chien YW
------>authors3=Yang SH
------>authors4=Cheng HH
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------>authors=Lin YJ
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------>updateTitle=Fruits and stir-fried vegetables increase plasma carotenoids in young adults.
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------>publish_year=2007
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A B C D E F G H I J K L M N O P Q R S T U V W X Y Z