Which of the following is a characteristic of carotenoids in foods?
A) Most carotenoids can be converted to vitamin A.
B) The carotenoid with the highest conversion rate to vitamin A is lycopene.
C) Carotenoid absorption efficiency from salads is higher when regular dressing is used compared with low-fat dressing.
D) Carotenoid absorption is masked by foods rich in chlorophyll.
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