Carotenoid bioavailability is higher from salads ingested with full-fat than with fat-reduced salad dressings as measured with electrochemical detection
Carotenoid bioavailability is higher from salads ingested with full-fat than with fat-reduced salad dressings as measured with electrochemical detection
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DOI：
10.1093/ajcn/80.2.396
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发表时间：
2004-08-01
影响因子：
7.1
通讯作者：
White, WS
中科院分区：
文献类型：
--
作者：
Brown, MJ;Ferruzzi, MG;White, WS
背景：植物基质中类胡萝卜素的最佳生物利用度所需的膳食脂肪量尚未明确定义。目的：目的是量化受试者食用新鲜蔬菜沙拉（含无脂、低脂或全脂沙拉酱）后血浆乳糜微粒中类胡萝卜素的外观。设计：受试者（n = 7）每人食用3份沙拉，包括等量的菠菜、长叶莴苣、圣女果和胡萝卜，沙拉酱含有0、6或28克菜籽油。这些沙拉是按随机顺序食用的，间隔时间大于或等于2周。0 ~ 12 h每小时采集一次血样，采用超离心分离乳糜微粒，采用高效液相色谱库仑阵列检测类胡萝卜素吸收。结果：食用无脂沙拉酱后，乳糜微粒中α -胡萝卜素、β -胡萝卜素和番茄红素的外观可以忽略不计。食用低脂沙拉酱后，血浆乳糜微粒中类胡萝卜素的含量较食用无脂沙拉酱后增加（P < 0.04）。同样，食用全脂沙拉后，血浆乳糜微粒中类胡萝卜素的含量高于食用低脂沙拉（P < 0.02）。结论：高灵敏度高效液相色谱-库仑阵列检测法可以定量测定单份蔬菜沙拉中类胡萝卜素的肠道吸收。当食用无脂肪沙拉酱的沙拉时，基本上没有观察到类胡萝卜素的吸收。食用全脂沙拉时，类胡萝卜素的吸收量明显高于食用脱脂沙拉时的吸收量。
Background: The amount of dietary fat required for optimal bio-availability of carotenoids in plant matrices is not clearly defined.Objective: The objective was to quantify the appearance of carotenoids in plasma chylomicrons after subjects ingested fresh vegetable salads with fat-free, reduced-fat, or full-fat salad dressings.Design: The subjects (n = 7) each consumed 3 salads consisting of equivalent amounts of spinach, romaine lettuce, cherry tomatoes, and carrots with salad dressings containing 0, 6, or 28 g canola oil. The salads were consumed in random order separated by washout periods of greater than or equal to2 wk. Blood samples were collected hourly from 0 to 12 h. Chylomicrons were isolated by ultracentrifugation, and carotenoid absorption was analyzed by HPLC with coulometric array detection.Results: After ingestion of the salads with fat-free salad dressing, the appearance of alpha-carotene, beta-carotene, and lycopene in chylomicrons was negligible. After ingestion of the salads with reduced-fat salad dressing, the appearance of the carotenoids in plasma chylomicrons increased relative to that after ingestion of the salads with fat-free salad dressing (P < 0.04). Similarly, the appearance of the carotenoids in plasma chylomicrons was higher after the ingestion of salads with full-fat than with reduced-fat salad dressing (P < 0.02).Conclusions: High-sensitivity HPLC with coulometric array detection enabled us to quantify the intestinal absorption of carotenoids ingested from a single vegetable salad. Essentially no absorption of carotenoids was observed when salads with fat-free salad dressing were consumed. A substantially greater absorption of carotenoids was observed when salads were consumed with full-fat than with reduced-fat salad dressing.