Absorption of Folic Acid and Ascorbic Acid from Nutrient Comparable Beverages
Absorption of Folic Acid and Ascorbic Acid from Nutrient Comparable Beverages
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DOI：
10.1111/j.1750-3841.2010.01844.x
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发表时间：
2010-11-01
影响因子：
3.9
通讯作者：
Drewnowski, Adam
中科院分区：
文献类型：
--
作者：
Carter, Brett;Monsivais, Pablo;Drewnowski, Adam
100%的果汁可以帮助消费者增加饮食中的营养含量，因为这些饮料天然含有丰富的微量营养素。对于那些希望将卡路里摄入量降至最低的人来说，添加微量营养素的低卡路里饮料是一个重要的选择。然而，相对于100%的果汁，人们对强化饮料中营养物质的生物利用度知之甚少。本文研究了100%橙汁(OJ)和添加了这些营养物质的低热量饮料中抗坏血酸(AA)和叶酸(FA)的生物利用度。在受试者内部的交叉设计中，12名成年男性摄入了591mLOJ，这是一种添加了AA和FA的低卡路里饮料，以及1%的低脂牛奶。受试者年龄在20岁到35岁之间，体重指数在20到30公斤/米(2)之间。每隔30min连续采血4.5h，测定血浆AA和FA浓度。摄入强化饮料后AA血浆浓度显著高于摄入OJ后。然而，AA和OJ的生物利用度没有显著差异。FA分析表明，强化饮料和橙汁中的FA没有显著差异。饮用这两种维生素饮料会导致AA和FA浓度高于牛奶对照组。这项研究表明，通过摄入100%的OJ和强化饮料，可以获得类似水平的AA和FA的生物利用度。
One hundred percent fruit juices can help consumers increase the nutrient content of the diet since these beverages can be naturally rich in micronutrients. Micronutrient-fortified low-calorie beverages are an important alternative to those wishing to minimize their calorie intakes. However, little is known about the bioavailability of nutrients from fortified beverages relative to 100% fruit juices. The present study examined the bioavailability of ascorbic acid (AA) and folic acid (FA) in 100% orange juice (OJ) and a low-calorie beverage fortified with these nutrients. In a within-subjects, cross-over design, 12 adult men consumed a 591 mL serving of OJ, a low-calorie beverage fortified with AA and FA, and 1% low fat milk. Participants were aged 20 to 35 y, with body mass indexes between 20 and 30 kg/m(2). Blood plasma concentrations of AA and serum concentrations of FA were assayed by serial blood draws, made at 30 min intervals for 4.5 h. Blood plasma concentration of AA was significantly greater after ingestion of the fortified beverage compared to after OJ ingestion. However, the bioavailability of AA did not significantly differ from that of OJ. Analyses of FA indicated no significant difference between fortified beverage and OJ. Consumption of both vitamin containing beverages led to higher concentrations of AA and FA than the milk control. This study showed that similar levels of AA and FA bioavailability can be attained through ingestion of 100% OJ and a fortified beverage.