Bioavailability of carotenoids
Bioavailability of carotenoids
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DOI：
10.1351/pac199769102145
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发表时间：
1997-10-01
影响因子：
1.8
通讯作者：
West, CE
中科院分区：
文献类型：
--
作者：
Castenmiller, JJM;West, CE
生物利用度可以被定义为摄取的营养物质可供人体新陈代谢过程使用的比例，或能够被吸收并可供使用或储存的营养物质的比例，或更简单地说，摄取的营养物质可供使用的比例。在印度尼西亚进行的研究结果表明，深绿色叶类蔬菜和胡萝卜中维生素A原的生物利用度极低。研究发现，油中的纯化胡萝卜素比叶类蔬菜和胡萝卜中的胡萝卜素具有更高的生物利用率。研究发现，水果中的类胡萝卜素比深绿色叶类蔬菜和胡萝卜中的类胡萝卜素具有更高的生物利用率。一个影响类胡萝卜素生物利用度的算法--用助记符‘SLAMANGHI’已经开发出来：胡萝卜素的种类；分子连接；一顿饭中胡萝卜素的消耗量；类胡萝卜素所在的基质；吸收改良剂；宿主的营养状态；遗传因素；宿主相关因素；以及相互作用。因此，类胡萝卜素的生物利用度既受外部因素的影响，也受内在因素的影响。应该收集数据来量化这些因素中的每一个，以便开发一个模型来预测在宿主的一系列条件下来自不同食物的类胡萝卜素的生物利用度。
Bioavailability can be defined as the proportion of a nutrient ingested which becomes available to the body for metabolic processes or the proportion of a nutrient being capable of being absorbed and available for use or storage or, more briefly, the proportion of a nutrient ingested that can be used. Results of studies carried out in Indonesia indicate that the bioavailability of provitamin A in dark-green leafy vegetables and carrots is extremely low. Purified carotene in oil was found to be more bioavailable than carotene from leafy vegetables and carrots. Carotenoids from fruits were found to be more bioavailable than those from dark-green leafy vegetables and carrots. An algorithm of factors which influence bioavailability of carotenoids-with the mnemonic 'SLAMANGHI' has been developed: Species of carotene; molecular Linkage; Amount of carotene consumed in a meal; Matrix in which the carotenoid is incorporated; Absorption modifiers; Nutrient status of the host; Genetic factors; Host related factors; and Interactions. Thus, the bioavailability of carotenoids is influenced by both extrinsic and intrinsic factors. Data should be collected to quantify each of these factors in order to develop a model to predict the bioavailability of carotenoids from different foods under a range of conditions in the host.