ABSTRACT
Combination Approach ..............................................155 3.2.3 Bioaccessibility of Pigments from Foods .................................................156
3.2.3.1 Introduction .................................................................................156 3.2.3.2 Physicochemical Characteristics of Pigments ............................156 3.2.3.3 Release of Pigments from Food Matrix .....................................158 3.2.3.4 Intraluminal Factors ....................................................................159
3.2.4 Absorption, Metabolism, and Tissue Distribution of Major Food Pigments.....................................................................................................160 3.2.4.1 Carotenoids..................................................................................160
