CAROTENE FORTIFICATION OF FLAVOURED MILK
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Date
2008
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Abstract
Heat and/or homogenization have
been shown to improve bioavailability of p -
r: carotene from green leafy vegetables
(Castenmiller et al., 1999), carrots, and
tomatoes (Van het Hof et al., 2000), as
assessed by change in serum p carotene.
Plants, fungi and bacteria synthesize
carotenoids de novo while animals do not
and rather obtain carotenoids from the diet
and are enzymatically altered to vitamin A
(Miki, 1991). Carotenoids perform a variety
of biological functions which include
functioning as vitamin A precursors
(Matsuno, loc. cit), scavenger, and quencher
against free radicals and active singlet
oxygen (Miki, loc. cit) , anti-cancer agents
(Krinsky, 1989) and immune system
enhancers. Carotene supplementation of
milk is very simple and easy to incorporate.
The supplementation like iodine in salt,
vitamin A palmitate in milk are being done
in routine practice. Hence, an attempt was
made to incorporate the vitamin A in the
form of p carotene in flavoured milk.
Description
TNV_IVJ_2008_85_904-905
Keywords
Veterinary Science