Influence of Anthocyanins on Carotenoid Bioavailability from Purple Carrots

Purple carrots contain anthocyanins in addition to the provitamin A (pro‐VA) carotenoids contained in typical orange carrots. Simultaneous consumption of these phytochemicals in carrots may affect the bioavailability of the provitamin A carotenoids. We compared the bioavailability of β‐ and α‐carotene in humans from acute feeding of purple and orange carrots. In this randomized, 3 X 3 crossover intervention study, carrot smoothies were served to healthy subjects (n=5, female, aged 21‐26 y) for breakfast after 1 wk on a low carotenoid diet, overnight fasting and a 2‐wk washout period. Carrot smoothies contained one of three different colored carrots and were equalized to 16.5 mg pro‐VA carotenoids per serving (including trans and 9 ‐cis β‐carotene and α‐carotene): purple carrots [PC treatment; 12.0 mg β‐carotene (4.0% as 9‐ cis ‐isomer) and 4.6 mg α‐carotene], orange carrots [OC treatment; 10.9 mg β‐carotene (4.0% as 9‐ cis ‐isomer) and 5.7 mg α‐carotene], or white carrots as a negative control (WC treatment; no β‐carotene or α‐carotene detected). Blood samples were collected at 0, 1, 2, 4, 6, 8, 12, 16, 24, 32, 72, and 144 h following test meal consumption. Carotenoids were measured in the plasma by HPLC. Baseline‐corrected areas under the concentration vs time curves (AUC) will be used as a measure of absorption. (Supported by Standard Process, Inc., Palmyra, WI).