Carotenoids are more bioavailable from papaya than from tomato and carrot in humans: a randomised cross-over study

Chemical and Morphological Characterization of Costa Rican Papaya (Carica papaya L.) Hybrids and Lines with Particular Focus on Their Genuine Carotenoid Profiles

(2012) Ralf M. Schweiggert et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Mechanisms involved in the intestinal absorption of dietary vitamin A and provitamin A carotenoids

(2011) Earl H. Harrison   BIOCHIMICA ET BIOPHYSICA ACTA-MOLECULAR AND CELL BIOLOGY OF LIPIDS

Carotenogenesis and physico-chemical characteristics during maturation of red fleshed papaya fruit (Carica papaya L.)

(2011) Ralf Martin Schweiggert et al.   FOOD RESEARCH INTERNATIONAL

Lycopene and heart health

(2011) Volker Böhm   MOLECULAR NUTRITION & FOOD RESEARCH

Characterization of chromoplasts and carotenoids of red- and yellow-fleshed papaya (Carica papaya L.)

(2011) Ralf M. Schweiggert et al.   PLANTA

β-Cryptoxanthin- and α-carotene-rich foods have greater apparent bioavailability than β-carotene-rich foods in Western diets

(2010) Betty J. Burri et al.   BRITISH JOURNAL OF NUTRITION

Particle Size Reduction Leading to Cell Wall Rupture Is More Important for the β-Carotene Bioaccessibility of Raw Compared to Thermally Processed Carrots

(2010) Lien Lemmens et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY