Preparations from purple carrots containing anthocyanins improved intestine microbial activity, serum lipid profile and antioxidant status in rats

The present study compared the effects of orange (OR) and purple (PU) carrot preparations obtained from roots and by-products (pomace) on gastrointestinal, blood and tissue biomarkers in Wistar rats. The OR preparations were characterized by higher concentrations of carotenes, while the PU preparati...

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Bibliographic Details
Main Authors: Ewa Żary-Sikorska, Bartosz Fotschki, Joanna Fotschki, Wiesław Wiczkowski, Jerzy Juśkiewicz
Format: Article
Language:English
Published: Elsevier 2019-09-01
Series:Journal of Functional Foods
Subjects:
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464619303664

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