The Experts below are selected from a list of 60366 Experts worldwide ranked by ideXlab platform
Sherry A. Tanumihardjo - One of the best experts on this subject based on the ideXlab platform.
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Bioavailability of β-carotene (βC) from purple Carrots is the same as typical orange Carrots while high-βC Carrots increase βC stores in Mongolian gerbils (Meriones unguiculatus)
British Journal of Nutrition, 2006Co-Authors: Mandy Porter Dosti, Philipp W Simon, Jordan P. Mills, Sherry A. TanumihardjoAbstract:Vitamin A (VA) deficiency is a worldwide public health problem. Biofortifying existing sources of beta-carotene (betaC) and increasing dietary betaC could help combat the issue. Two studies were performed to investigate the relative betaC bioavailability of a betaC supplement to purple, high-betaC orange, and typical orange Carrots using Mongolian gerbils (Meriones unguiculatus). In study 1, which used a traditional bioavailability design, gerbils (n 32) received a diet containing orange, purple, or white carrot powder, or white carrot powder +a betaC supplement. In study 2, which included betaC-biofortified Carrots, gerbils (n 39) received orange, high-betaC orange, purple, or white carrot powder in their diet. Both studies lasted 21 d and the gerbils were killed to determine the effect of carrot type or supplement on serum and liver betaC, alpha-carotene, and VA concentrations. Liver stores of betaC or VA in the gerbils did not differ between orange and purple carrot diets when equal amounts of betaC from each of the diets were consumed (P>0.05). Both the orange and purple carrot diet resulted in higher liver VA compared with the supplement (P
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carotenoid profiles and consumer sensory evaluation of specialty Carrots daucus carota l of various colors
Journal of Agricultural and Food Chemistry, 2004Co-Authors: Rebecca L Surles, Ning Weng, Philipp W Simon, Sherry A. TanumihardjoAbstract:Five different colored Carrots were analyzed for their carotenoid profile and underwent sensory evaluation to determine consumer acceptance (n = 96). Four major carotenoids were identified and quantified by use of HPLC methods. High β-carotene orange Carrots were found to contain the greatest concentration of total carotenoids. Except for the white, all the Carrots are a significant source of bioavailable carotenoids. Sensory evaluation showed the high β-carotene orange and white Carrots to be favored over the yellow, red, and purple Carrots in both blind and nonblind treatments (P < 0.01). However, all the Carrots were well accepted by the consumer panel. With this information, carrot growers should be encouraged to cultivate specialty Carrots to provide sources of both vitamin A precursors and phytochemicals. Keywords: Carrot; carotenoid extraction; carotenoid profile; sensory evaluation; Daucus carota
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carotenoid profiles and consumer sensory evaluation of specialty Carrots daucus carota l of various colors
Journal of Agricultural and Food Chemistry, 2004Co-Authors: Rebecca L Surles, Ning Weng, Philipp W Simon, Sherry A. TanumihardjoAbstract:Five different colored Carrots were analyzed for their carotenoid profile and underwent sensory evaluation to determine consumer acceptance (n = 96). Four major carotenoids were identified and quantified by use of HPLC methods. High β-carotene orange Carrots were found to contain the greatest concentration of total carotenoids. Except for the white, all the Carrots are a significant source of bioavailable carotenoids. Sensory evaluation showed the high β-carotene orange and white Carrots to be favored over the yellow, red, and purple Carrots in both blind and nonblind treatments (P < 0.01). However, all the Carrots were well accepted by the consumer panel. With this information, carrot growers should be encouraged to cultivate specialty Carrots to provide sources of both vitamin A precursors and phytochemicals. Keywords: Carrot; carotenoid extraction; carotenoid profile; sensory evaluation; Daucus carota
Philipp W Simon - One of the best experts on this subject based on the ideXlab platform.
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Carrot Carotenoid Genetics and Genomics
The Carrot Genome, 2019Co-Authors: Philipp W Simon, Shelby Ellison, Emmanuel Geoffriau, Massimo IorizzoAbstract:Carotenoids are essential for photosynthesis, and they are the ultimate source of all dietary vitamin A. They account for the striking diversity of orange, yellow, and red carrot storage root color, and this likely contributes to the fact that carotenoids are the most extensively studied class of compounds in carrot, where their biosynthesis and accumulation have been evaluated across diverse genetic backgrounds and environments. Many genes in the 2-C-methyl-D-erythritol-4-phosphate pathway (MEP) and carotenoid biosynthetic pathways have been identified and characterized in carrot, and genes in those pathways are expressed in carrot roots of all colors, including white Carrots which contain at most trace amounts of carotenoids. The active functioning of genes in the carotenoid pathway in carrot roots of all colors should be expected since pathway products serve as precursors for hormones important in plant development. 1-Deoxy-d-xylulose-5-phosphate synthase (DXS) in the MEP pathway and the phytoene synthase and lycopene β-cyclase (PSY, LCYB) genes in the carotenoid pathway provide some level of overall regulation or modulation of these respective pathways, and these genes are incrementally upregulated in Carrots with higher carotenoid content but variation in their expression does not account for the diverse content and composition of carotenoids in different colors of Carrots. In contrast, genetic polymorphism in the Y and Y2 genes accounts for much for the variation in carotenoids accumulated in white, yellow, and orange Carrots, and with the sequencing of the carrot genome, the genetic basis for these genes is becoming revealed. A candidate for the Y gene, DCAR_032551, is not a member of either the MEP or carotenoid biosynthesis pathway but rather a regulator of photosystem development and carotenoid storage. A clear candidate for the Y2 gene has not been identified, but no carotenoid biosynthetic gene was found in the genomic region defined by fine mapping of Y2. The Or gene, which regulates chromoplast development in other crops, was also recently associated with the presence of carotenoids in carrot. The discovery of genes outside the carotenoid biosynthetic pathway that contributes to carotenoid colors of Carrots is but one exciting consequence of sequencing the carrot genome.
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expression and mapping of anthocyanin biosynthesis genes in carrot
Theoretical and Applied Genetics, 2013Co-Authors: Kazim Abak, Pablo F Cavagnaro, David K. Willis, Mehtap Yıldız, Massimo Iorizzo, Philipp W SimonAbstract:Anthocyanin gene expression has been extensively studied in leaves, fruits and flowers of numerous plants. Little, however, is known about anthocyanin accumulation in roots of Carrots or other species. We quantified expression of six anthocyanin biosynthetic genes [phenylalanine ammonia-lyase (PAL3), chalcone synthase (CHS1), flavanone 3-hydroxylase (F3H), dihydroflavonol 4-reductase (DFR1), leucoanthocyanidin dioxygenase (LDOX2), and UDP-glucose:flavonoid 3-O-glucosyltransferase (UFGT)] in three carrot inbreds with contrasting root color: solid purple (phloem and xylem); purple outer phloem/orange xylem; and orange phloem and xylem. Transcripts for five of these genes (CHS1, DFR1, F3H, LDOX2, PAL3) accumulated at high levels in solid purple Carrots, less in purple-orange carrot, and low or no transcript in orange Carrots. Gene expression coincided with anthocyanin accumulation. In contrast, UFGT expression was comparable in purple and orange Carrots and relatively unchanged during root development. In addition, five anthocyanin biosynthesis genes [FLS1 (flavonol synthase), F3H, LDOX2, PAL3, and UFGT] and three anthocyanin transcription factors (DcEFR1, DcMYB3 and DcMYB5) were mapped in a population segregating for the P 1 locus that conditions purple root color. P 1 mapped to chromosome 3 and of the eight anthocyanin biosynthesis genes, only F3H and FLS1 were linked to P 1. The gene expression and mapping data suggest a coordinated regulatory control of anthocyanin expression in carrot root and establish a framework for studying the anthocyanin pathway in Carrots, and they also suggest that none of the genes evaluated is a candidate for P 1.
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Bioavailability of β-carotene (βC) from purple Carrots is the same as typical orange Carrots while high-βC Carrots increase βC stores in Mongolian gerbils (Meriones unguiculatus)
British Journal of Nutrition, 2006Co-Authors: Mandy Porter Dosti, Philipp W Simon, Jordan P. Mills, Sherry A. TanumihardjoAbstract:Vitamin A (VA) deficiency is a worldwide public health problem. Biofortifying existing sources of beta-carotene (betaC) and increasing dietary betaC could help combat the issue. Two studies were performed to investigate the relative betaC bioavailability of a betaC supplement to purple, high-betaC orange, and typical orange Carrots using Mongolian gerbils (Meriones unguiculatus). In study 1, which used a traditional bioavailability design, gerbils (n 32) received a diet containing orange, purple, or white carrot powder, or white carrot powder +a betaC supplement. In study 2, which included betaC-biofortified Carrots, gerbils (n 39) received orange, high-betaC orange, purple, or white carrot powder in their diet. Both studies lasted 21 d and the gerbils were killed to determine the effect of carrot type or supplement on serum and liver betaC, alpha-carotene, and VA concentrations. Liver stores of betaC or VA in the gerbils did not differ between orange and purple carrot diets when equal amounts of betaC from each of the diets were consumed (P>0.05). Both the orange and purple carrot diet resulted in higher liver VA compared with the supplement (P
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carotenoid profiles and consumer sensory evaluation of specialty Carrots daucus carota l of various colors
Journal of Agricultural and Food Chemistry, 2004Co-Authors: Rebecca L Surles, Ning Weng, Philipp W Simon, Sherry A. TanumihardjoAbstract:Five different colored Carrots were analyzed for their carotenoid profile and underwent sensory evaluation to determine consumer acceptance (n = 96). Four major carotenoids were identified and quantified by use of HPLC methods. High β-carotene orange Carrots were found to contain the greatest concentration of total carotenoids. Except for the white, all the Carrots are a significant source of bioavailable carotenoids. Sensory evaluation showed the high β-carotene orange and white Carrots to be favored over the yellow, red, and purple Carrots in both blind and nonblind treatments (P < 0.01). However, all the Carrots were well accepted by the consumer panel. With this information, carrot growers should be encouraged to cultivate specialty Carrots to provide sources of both vitamin A precursors and phytochemicals. Keywords: Carrot; carotenoid extraction; carotenoid profile; sensory evaluation; Daucus carota
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carotenoid profiles and consumer sensory evaluation of specialty Carrots daucus carota l of various colors
Journal of Agricultural and Food Chemistry, 2004Co-Authors: Rebecca L Surles, Ning Weng, Philipp W Simon, Sherry A. TanumihardjoAbstract:Five different colored Carrots were analyzed for their carotenoid profile and underwent sensory evaluation to determine consumer acceptance (n = 96). Four major carotenoids were identified and quantified by use of HPLC methods. High β-carotene orange Carrots were found to contain the greatest concentration of total carotenoids. Except for the white, all the Carrots are a significant source of bioavailable carotenoids. Sensory evaluation showed the high β-carotene orange and white Carrots to be favored over the yellow, red, and purple Carrots in both blind and nonblind treatments (P < 0.01). However, all the Carrots were well accepted by the consumer panel. With this information, carrot growers should be encouraged to cultivate specialty Carrots to provide sources of both vitamin A precursors and phytochemicals. Keywords: Carrot; carotenoid extraction; carotenoid profile; sensory evaluation; Daucus carota
Emmanuel Geoffriau - One of the best experts on this subject based on the ideXlab platform.
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Carrot Genotypes Contrasted by Root Color and Grown under Different Conditions Displayed Differential Pharmacological Profiles in Vascular and Metabolic Cells
Nutrients, 2020Co-Authors: Raffaella Soleti, Patricia Mallegol, Gregory Hilairet, Mehdi Frifra, Florent Perrin, Cécile Dubois-laurent, Sébastien Huet, Pascale Pignon, Laetitia Basset, Emmanuel GeoffriauAbstract:Carrots' genotype and growing conditions influence their potential properties to fight against cardiovascular and metabolic diseases. The present study evaluated the influence of carrot genotypes contrasted by root color (Bolero, Presto, Karotan, Deep Purple, Kintoki and Blanche des Vosges) growing under standard, water-restricted, biotic stress (Alternaria dauci inoculation), and combined stress conditions (water restriction and A.dauci inoculation). The effect of Carrots' polyphenol and carotenoid content was assessed on endothelial and smooth muscle cells, hepatocytes, adipocytes and macrophages functions (oxidative stress, apoptosis, proliferation, lipid accumulation and inflammation). Independently of varieties or growing conditions, all carrot extracts affected vascular cells' oxidative stress and apoptosis, and metabolic cells' oxidative stress and lipid accumulation. Three clusters were revealed and displayed beneficial properties mostly for adipocytes function, smooth muscle cells and hepatocytes, and endothelial cells and hepatocytes, respectively. Karotan and Presto varieties exhibited endothelial tropism while Blanche des Vosges targeted adipocytes. Carrots under biotic stress are more efficient in inducing beneficial effects, with the Bolero variety being the most effective. However, extracts from Carrots which grew under combined stress conditions had limited beneficial effects. This report underscores the use of certain carrot extracts as potential effective nutraceutical supplements for metabolic diseases.
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Carrot Carotenoid Genetics and Genomics
The Carrot Genome, 2019Co-Authors: Philipp W Simon, Shelby Ellison, Emmanuel Geoffriau, Massimo IorizzoAbstract:Carotenoids are essential for photosynthesis, and they are the ultimate source of all dietary vitamin A. They account for the striking diversity of orange, yellow, and red carrot storage root color, and this likely contributes to the fact that carotenoids are the most extensively studied class of compounds in carrot, where their biosynthesis and accumulation have been evaluated across diverse genetic backgrounds and environments. Many genes in the 2-C-methyl-D-erythritol-4-phosphate pathway (MEP) and carotenoid biosynthetic pathways have been identified and characterized in carrot, and genes in those pathways are expressed in carrot roots of all colors, including white Carrots which contain at most trace amounts of carotenoids. The active functioning of genes in the carotenoid pathway in carrot roots of all colors should be expected since pathway products serve as precursors for hormones important in plant development. 1-Deoxy-d-xylulose-5-phosphate synthase (DXS) in the MEP pathway and the phytoene synthase and lycopene β-cyclase (PSY, LCYB) genes in the carotenoid pathway provide some level of overall regulation or modulation of these respective pathways, and these genes are incrementally upregulated in Carrots with higher carotenoid content but variation in their expression does not account for the diverse content and composition of carotenoids in different colors of Carrots. In contrast, genetic polymorphism in the Y and Y2 genes accounts for much for the variation in carotenoids accumulated in white, yellow, and orange Carrots, and with the sequencing of the carrot genome, the genetic basis for these genes is becoming revealed. A candidate for the Y gene, DCAR_032551, is not a member of either the MEP or carotenoid biosynthesis pathway but rather a regulator of photosystem development and carotenoid storage. A clear candidate for the Y2 gene has not been identified, but no carotenoid biosynthetic gene was found in the genomic region defined by fine mapping of Y2. The Or gene, which regulates chromoplast development in other crops, was also recently associated with the presence of carotenoids in carrot. The discovery of genes outside the carotenoid biosynthetic pathway that contributes to carotenoid colors of Carrots is but one exciting consequence of sequencing the carrot genome.
Rebecca L Surles - One of the best experts on this subject based on the ideXlab platform.
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carotenoid profiles and consumer sensory evaluation of specialty Carrots daucus carota l of various colors
Journal of Agricultural and Food Chemistry, 2004Co-Authors: Rebecca L Surles, Ning Weng, Philipp W Simon, Sherry A. TanumihardjoAbstract:Five different colored Carrots were analyzed for their carotenoid profile and underwent sensory evaluation to determine consumer acceptance (n = 96). Four major carotenoids were identified and quantified by use of HPLC methods. High β-carotene orange Carrots were found to contain the greatest concentration of total carotenoids. Except for the white, all the Carrots are a significant source of bioavailable carotenoids. Sensory evaluation showed the high β-carotene orange and white Carrots to be favored over the yellow, red, and purple Carrots in both blind and nonblind treatments (P < 0.01). However, all the Carrots were well accepted by the consumer panel. With this information, carrot growers should be encouraged to cultivate specialty Carrots to provide sources of both vitamin A precursors and phytochemicals. Keywords: Carrot; carotenoid extraction; carotenoid profile; sensory evaluation; Daucus carota
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carotenoid profiles and consumer sensory evaluation of specialty Carrots daucus carota l of various colors
Journal of Agricultural and Food Chemistry, 2004Co-Authors: Rebecca L Surles, Ning Weng, Philipp W Simon, Sherry A. TanumihardjoAbstract:Five different colored Carrots were analyzed for their carotenoid profile and underwent sensory evaluation to determine consumer acceptance (n = 96). Four major carotenoids were identified and quantified by use of HPLC methods. High β-carotene orange Carrots were found to contain the greatest concentration of total carotenoids. Except for the white, all the Carrots are a significant source of bioavailable carotenoids. Sensory evaluation showed the high β-carotene orange and white Carrots to be favored over the yellow, red, and purple Carrots in both blind and nonblind treatments (P < 0.01). However, all the Carrots were well accepted by the consumer panel. With this information, carrot growers should be encouraged to cultivate specialty Carrots to provide sources of both vitamin A precursors and phytochemicals. Keywords: Carrot; carotenoid extraction; carotenoid profile; sensory evaluation; Daucus carota
Erik Slinde - One of the best experts on this subject based on the ideXlab platform.
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Evaluation of carrot varieties for production of deep fried carrot chips—III. Carotenoids
Food Research International, 1997Co-Authors: Grete Skrede, Grethe Enersen, Hans J. Rosenfeld, Pernille Baardseth, Astrid Nilsson, Erik SlindeAbstract:Abstract Carotene contents of four carrot (Daucus carota L.) varieties, grown at six latitudes in Norway, demonstrated that Carrots grown at two locations far south had the highest carotene contents, while no effect of variety was seen. Carotene contents of carrot chips correlated significantly with those of raw Carrots and averaged 88% of initial amount, about 20% being identified as 9-cis β-carotene. The carotenes corresponded to 4140 retinol equivalents (RE) per 100 g chips, demonstrating carrot chips as a good source of carotenes. For raw Carrots, CIE (1976) L∗, a∗ and Hue° values correlated significantly with carotene content, while for chips, a∗, b∗ and Hue° values correlated with carotene content.
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evaluation of carrot varieties for production of deep fried carrot chips iii carotenoids
Food Research International, 1997Co-Authors: Grete Skrede, Grethe Enersen, Hans J. Rosenfeld, Pernille Baardseth, Astrid Nilsson, Erik SlindeAbstract:Abstract Carotene contents of four carrot (Daucus carota L.) varieties, grown at six latitudes in Norway, demonstrated that Carrots grown at two locations far south had the highest carotene contents, while no effect of variety was seen. Carotene contents of carrot chips correlated significantly with those of raw Carrots and averaged 88% of initial amount, about 20% being identified as 9-cis β-carotene. The carotenes corresponded to 4140 retinol equivalents (RE) per 100 g chips, demonstrating carrot chips as a good source of carotenes. For raw Carrots, CIE (1976) L∗, a∗ and Hue° values correlated significantly with carotene content, while for chips, a∗, b∗ and Hue° values correlated with carotene content.
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Evaluation of carrot varieties for production of deep-fried carrot chips — I. Chemical aspects
Food Research International, 1995Co-Authors: Pernille Baardseth, Thea Sundt, Hans J. Rosenfeld, Per Lea, Grete Skrede, Erik SlindeAbstract:Abstract Carrot variety had a significant influence on the dry matter, redness ( a ∗ ) and sucrose content, while cultivation site (environmental condition) had a significant influence on the dry matter, lightness ( L ∗ ), redness ( a ∗ ), sucrose and glucose content. The chemical content of raw Carrots could be used to predict the quality of carrot chips by means of three factors when partial least-squared analysis was applied. Factor 1 was explained by the difference in colour at the different cultivation sites, factor 2 by the difference in sucrose content in the different varieties, while factor 3 covered both colour and sugars, and grouped the cultivation sites in three where the Carrots had similar chemical composition.
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evaluation of carrot varieties for production of deep fried carrot chips i chemical aspects
Food Research International, 1995Co-Authors: Pernille Baardseth, Thea Sundt, Hans J. Rosenfeld, Per Lea, Grete Skrede, Erik SlindeAbstract:Abstract Carrot variety had a significant influence on the dry matter, redness ( a ∗ ) and sucrose content, while cultivation site (environmental condition) had a significant influence on the dry matter, lightness ( L ∗ ), redness ( a ∗ ), sucrose and glucose content. The chemical content of raw Carrots could be used to predict the quality of carrot chips by means of three factors when partial least-squared analysis was applied. Factor 1 was explained by the difference in colour at the different cultivation sites, factor 2 by the difference in sucrose content in the different varieties, while factor 3 covered both colour and sugars, and grouped the cultivation sites in three where the Carrots had similar chemical composition.