HPLC analysis of carotenoid content of smoothies: Representative smoothie samples were collected every study day and stored at -20° C until analysis.

Quantity of carotenoids was determined by HPLC-UV. Each smoothie sample was extracted and analyzed in triplicate. Six different smoothie recipes (A–F) were created to deliver variations in taste, and depending on availability of raw ingredients, smoothie A–F were prepared on 9, 8, 2, 7, 7 and 4 study days respectively. Values in the table are average carotenoid content in each of the 6 smoothie variations used in the study (± SD).