Food science
Lycopene as a potential natural antioxidant in yoghurt
The chemistry of carotenoids has been studied widely. But their bio-availability, metabolism and biological functions are only beginning to be examined.
Yoghurt improves lactose digestion, provides nutritive value, offers antimicrobial and anticarcinogenic properties, and reduces cholesterol level. In addition it is an outstanding source of calcium, phosphorus, potassium and water-soluble vitamins, particularly thiamin and riboflavin.
Iqra Yasmin, Muhammad Saeed, Wahab Ali Khan and Muhammad Azam from the National Institute of Food Science & Technology, University of Agriculture Faisalabad, Pakistan, write about the many benefits of lycopene.
Download their white paper, "Lycopene as a potential natural antioxidant in yoghurt."
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