Michael R. La Frano, Ph.D.
Affiliations: | 2012 | Nutritional Biology | University of California, Davis, Davis, CA |
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Parents
Sign in to add mentor| Betty J. Burri | grad student | 2012 | UC Davis | |
| (Metabolism of Biologically Active Retinoids and Provitamin A Carotenoids in Human and Animal Models.) | ||||
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Publications
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| McNairn M, Brito A, Dillard K, et al. (2020) Postprandial Dried Blood Spot-Based Nutritional Metabolomic Analysis Discriminates a High-Fat, High-Protein Meat-Based Diet from a High Carbohydrate Vegan Diet: A Randomized Controlled Crossover Trial. Journal of the Academy of Nutrition and Dietetics |
| La Frano MR, Cai Y, Burri BJ, et al. (2017) Discovery and biological relevance of 3,4-didehydroretinol (vitamin A2) in small indigenous fish species and its potential as a dietary source for addressing vitamin A deficiency. International Journal of Food Sciences and Nutrition. 1-9 |
| Burri BJ, La Frano MR, Zhu C. (2016) Absorption, metabolism, and functions of β-cryptoxanthin. Nutrition Reviews |
| Zhu C, Cai Y, Gertz ER, et al. (2015) Red palm oil-supplemented and biofortified cassava gari increase the carotenoid and retinyl palmitate concentrations of triacylglycerol-rich plasma in women. Nutrition Research (New York, N.Y.) |
| La Frano MR, de Moura FF, Boy E, et al. (2014) Bioavailability of iron, zinc, and provitamin A carotenoids in biofortified staple crops. Nutrition Reviews. 72: 289-307 |
| La Frano MR, Zhu C, Burri BJ. (2014) Assessment of tissue distribution and concentration of β-cryptoxanthin in response to varying amounts of dietary β-cryptoxanthin in the Mongolian gerbil. The British Journal of Nutrition. 111: 968-78 |
| Katz JM, La Frano MR, Winter CK, et al. (2013) Modelling potential β-carotene intake and cyanide exposure from consumption of biofortified cassava. Journal of Nutritional Science. 2: e6 |
| La Frano MR, Woodhouse LR, Burnett DJ, et al. (2013) Biofortified cassava increases β-carotene and vitamin A concentrations in the TAG-rich plasma layer of American women. The British Journal of Nutrition. 110: 310-20 |