Effects of egg consumption on carotenoid absorption from co-consumed, raw vegetables
Effects of egg consumption on carotenoid absorption from co-consumed, raw vegetables
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DOI：
10.3945/ajcn.115.111062
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发表时间：
2015-07-01
影响因子：
7.1
通讯作者：
Campbell, Wayne W.
中科院分区：
文献类型：
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作者：
Kim, Jung Eun;Gordon, Susannah L.;Campbell, Wayne W.
背景：膳食脂质是类胡萝卜素吸收最有效的刺激剂之一，但关于内源性食物来源的脂质对增强类胡萝卜素吸收的影响的数据非常有限。将全蛋与富含类胡萝卜素的食物一起食用可能会通过富含脂质的蛋黄来增加类胡萝卜素的整体吸收。目的：我们设计这项研究是为了评估食用鸡蛋对富含类胡萝卜素的生混合蔬菜沙拉中类胡萝卜素吸收的影响。设计：健康的年轻人 (n = 16) 食用相同的沙拉（全部配以 3 g 菜籽油），但不含鸡蛋（对照）、75 g 炒全蛋（1.5 个鸡蛋）[低鸡蛋（LE）]，以及 150 克炒全蛋（3 个鸡蛋）[高鸡蛋（HE）]（随机交叉设计）。对照、LE 和 HE 餐分别含有 23 毫克、23.4 毫克（0.4 毫克，来自鸡蛋）和 23.8 毫克（0.8 毫克，来自鸡蛋）总类胡萝卜素，以及 3 克、10.5 克（7.5 克，来自鸡蛋）和 18 克（15 克，来自鸡蛋）总脂质。每小时采集一次血液，持续 10 小时，并分离富含三酰甘油的脂蛋白 (TRL) 部分。分析 TRL 中的总类胡萝卜素含量和单个类胡萝卜素含量，包括叶黄素、玉米黄质、α-胡萝卜素、β-胡萝卜素和番茄红素，并计算复合曲线下面积 (AUC)。 结果：TRL 中的总平均 (+/- SE) 类胡萝卜素 AUC (0-10h) 高于 LE 和对照餐 [125.7 +/- 19.4(n) 与44.8 +/- 9.2(b) 与 14.9 +/- 5.2(b) nmol/L 相比。分别为 10 h（没有共同上标字母的值不同）； P<0.0001]。与对照餐相比，HE 餐中叶黄素和玉米黄质的 TRL AUC(0-10h) 增加了 4-5 倍 (P < 0.001)，鸡蛋中不存在的类胡萝卜素（包括 α-胡萝卜素、β-胡萝卜素和番茄红素）的 TRL AUC(0-10h) 增加了 3.8 倍 (P < 0.01)。 结论：这些结果支持了声称共同食用煮熟的全蛋是增强其他富含类胡萝卜素的食物（例如生混合蔬菜沙拉）中类胡萝卜素吸收的有效方法。
Background: Dietary lipids are one of the most effective stimulators of carotenoid absorption, but very limited data exist on the impact of endogenous food sources of lipids to enhance carotenoid absorption. The co-consumption of whole egg with carotenoid-rich foods may increase overall carotenoid absorption via lipid-rich egg yolk.Objective: We designed this study to assess the effects of egg consumption on carotenoid absorption from a carotenoid-rich, raw mixed-vegetable salad.Design: Healthy young men (n = 16) consumed the same salad (all served with 3 g canola oil) with no egg (control), 75 g scrambled whole eggs (1.5 eggs) [low egg (LE)], and 150 g scrambled whole eggs (3 eggs) [high egg (HE)] (a randomized crossover design). Control, LE, and HE meals contained 23 mg, 23.4 mg (0.4 mg from eggs), and 23.8 mg (0,8 mg from eggs) total carotenoids and 3 g, 10.5 g (7.5 g from eggs), and 18 g (15 g from eggs) total lipids, respectively. Blood was collected hourly for 10 h, and the triacylglycerol-rich lipoprotein (TRL) fraction was isolated. Total and individual carotenoid contents, including lutein, zeaxanthin, alpha-carotene, beta-carotene, and lycopene in TRL were analyzed, and composite areas under the curve (AUCs) were calculated.Results: The total mean (+/- SE) carotenoid AUC(0-10h) in TRL was higher for the HE meal than for LE and control meals [125.7 +/- 19.4(n) compared with 44.8 +/- 9.2(b) compared with 14.9 +/- 5.2(b) nmol/L . 10 h, respectively (values without a common superscript letter differ); P < 0.0001]. The TRL AUC(0-10h) of lutein and zeaxanthin increased 4-5-fold (P < 0.001), and the TRL AUC(0-10h) of carotenoid not present in eggs, including alpha-carotene, beta-carotene, and lycopene, increased 3 8-fold (P < 0.01) for the HE meal compared with the control meal.Conclusion: These findings support the claim that co-consuming cooked whole eggs is an effective way to enhance carotenoid absorption from other carotenoid-rich foods such as a raw mixed-vegetable salad.