Beta-carotene released from carrots eaten raw or cooked

I came across the following information on the internet.
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Three percent of the total beta-carotene content was released from raw carrots in pieces.

When homogenized (pulped) 21% was released.

Cooking the pulp increased the accessibility to 27%.

Addition of cooking oil to the cooked pulp further increased the released amount to 39%.

The trends for alpha-carotene were similar to those for beta-carotene.

For details, please visit http://www.nature.com/ejcn/journal/v56/n5/full/1601329a.html