Avocado consumption enhances human postprandial provitamin A absorption and conversion from a novel high-β-carotene tomato sauce and from carrots.
Avocado consumption enhances human postprandial provitamin A absorption and conversion from a novel high-β-carotene tomato sauce and from carrots.
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DOI：
10.3945/jn.113.187674
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发表时间：
2014-08
期刊：
影响因子：
--
通讯作者：
Schwartz SJ
中科院分区：
文献类型：
--
作者：
Kopec RE;Cooperstone JL;Schweiggert RM;Young GS;Harrison EH;Francis DM;Clinton SK;Schwartz SJ
膳食脂质已被证明可以增加单餐中维生素原 A 类胡萝卜素的生物利用度，但膳食脂质在吸收过程中对维生素 A 转化的影响基本上是未知的。根据之前的动物研究，我们假设与单独食用维生素原 A 类胡萝卜素相比，食用维生素原 A 类胡萝卜素和膳食脂质会在吸收过程中增强维生素 A 的转化。招募了两组独立的 12 名健康男性和女性进行 2 项随机、双向交叉研究。第一餐搭配新鲜牛油果（Persea americana Mill）、栽培品种 Hass（提供 23 克脂质），第二餐不搭配牛油果。在研究 1 中，维生素原 A 类胡萝卜素的来源是由一种新型高 β-胡萝卜素番茄品种制成的番茄酱（提供 33.7 毫克 β-胡萝卜素）。在研究 2 中，维生素原 A 类胡萝卜素的来源是生胡萝卜（提供 27.3 毫克 β-胡萝卜素和 18.7 毫克 α-胡萝卜素）。餐后 12 小时内采集血样，对富含甘油三酯的脂蛋白组分中的维生素 A 前体、类胡萝卜素和维生素 A 进行定量，以确定浓度与时间曲线下的基线校正面积。研究 1 中，食用富含脂质的鳄梨可将 β-胡萝卜素的吸收提高 2.4 倍（P < 0.0001）。在研究 2 中，β-胡萝卜素和 α-胡萝卜素的吸收分别增加了 6.6 倍和 4.8 倍（两者 P < 0.0001）。最值得注意的是，在研究 1 中，食用牛油果可将维生素 A 的转化效率（通过视黄酯测量）提高 4.6 倍（P < 0.0001），在研究 2 中提高 12.6 倍（P = 0.0013）。这些观察结果强调了将维生素原 A 类胡萝卜素与牛油果等富含脂质的食物一起食用对于最大限度地吸收和转化为维生素 A 的重要性，特别是在维生素 A 缺乏症普遍存在的人群中。该试验在 ClinicalTrials.gov 上注册为 NCT01432210。
Dietary lipids have been shown to increase bioavailability of provitamin A carotenoids from a single meal, but the effects of dietary lipids on conversion to vitamin A during absorption are essentially unknown. Based on previous animal studies, we hypothesized that the consumption of provitamin A carotenoids with dietary lipid would enhance conversion to vitamin A during absorption compared with the consumption of provitamin A carotenoids alone. Two separate sets of 12 healthy men and women were recruited for 2 randomized, 2-way crossover studies. One meal was served with fresh avocado (Persea americana Mill), cultivated variety Hass (delivering 23 g of lipid), and a second meal was served without avocado. In study 1, the source of provitamin A carotenoids was a tomato sauce made from a novel, high–β-carotene variety of tomatoes (delivering 33.7 mg of β-carotene). In study 2, the source of provitamin A carotenoids was raw carrots (delivering 27.3 mg of β-carotene and 18.7 mg of α-carotene). Postprandial blood samples were taken over 12 h, and provitamin A carotenoids and vitamin A were quantified in triglyceride-rich lipoprotein fractions to determine baseline-corrected area under the concentration-vs.-time curve. Consumption of lipid-rich avocado enhanced the absorption of β-carotene from study 1 by 2.4-fold (P < 0.0001). In study 2, the absorption of β-carotene and α-carotene increased by 6.6- and 4.8-fold, respectively (P < 0.0001 for both). Most notably, consumption of avocado enhanced the efficiency of conversion to vitamin A (as measured by retinyl esters) by 4.6-fold in study 1 (P < 0.0001) and 12.6-fold in study 2 (P = 0.0013). These observations highlight the importance of provitamin A carotenoid consumption with a lipid-rich food such as avocado for maximum absorption and conversion to vitamin A, especially in populations in which vitamin A deficiency is prevalent. This trial was registered at clinicaltrials.gov as NCT01432210.
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影响因子：
4.2
作者：
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