Which of the following is a feature of carotenoids in food?
A) Most carotenoids have vitamin A activity
B) Bioavailability depends in part on the presence of preformed vitamin A
C) Absorption from the GI tract is blunted by consuming a salad with fat-free dressing
D) Bioavailability is highest for alpha-carotene but this form is present in least amounts in the diet
Correct Answer:
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