Recent Progress in Understanding the Impact of Food Processing and Storage on the Structure–Activity Relationship of Fucoxanthin

Fucoxanthin, a brown algae carotenoid, has attracted great interest because of its numerous biological activities supported by in vitro and in vivo studies. However, its chemical structure is susceptible to alterations when subjected to food processing and storage conditions, such as heat, oxygen, l...

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Detalles Bibliográficos
Autores principales: Gomez-Zavaglia, Andrea, Barros, Lillian, Prieto, Miguel A., Cassani, Lucía
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10487199/
https://www.ncbi.nlm.nih.gov/pubmed/37685100
http://dx.doi.org/10.3390/foods12173167

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10487199/
https://www.ncbi.nlm.nih.gov/pubmed/37685100
http://dx.doi.org/10.3390/foods12173167

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