Southern New Mexico Dietary Practices and Impacts on Carotenoid Content of Traditional Mexican Meals (P06-115-19)

OBJECTIVES: Identify and measure beta-carotene, lutein, zeaxanthin and total carotenoids within traditional Southern New Mexican meals. METHODS: Three traditional New Mexican meals, red chile enchiladas, squash calabacitas, and red chile posole were chosen based on their inclusion of carotenoid cont...

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Bibliografiske detaljer
Udgivet i:Curr Dev Nutr
Main Authors: Lucero, Yvonne, McKenzie, Calen, O'Donnell, Brigit, Stanford, Lois, Guzman, Ivette
Format: Artigo
Sprog:Inglês
Udgivet: Oxford University Press 2019
Fag:
Dietary Bioactive Components
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC6574653/
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/cdn/nzz031.P06-115-19
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