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Impact of meal patterning on carotenoid absorption from vegetables
Author(s) -
Goltz Shellen R.,
Sapper Teryn N.,
Failla Mark L.,
Campbell Wayne W.,
Ferruzzi Mario G.
Publication year - 2012
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.26.1_supplement.31.6
Subject(s) - carotenoid , lutein , meal , zeaxanthin , food science , bioavailability , chemistry , context (archaeology) , canola , absorption (acoustics) , xanthophyll , carotene , biology , paleontology , bioinformatics , physics , acoustics
The effect of meal patterning on carotenoid absorption is unknown. The aim of this pilot study was to assess the impact of various consumption patterns on the bioavailability of carotenoids from vegetables. On three randomized testing days, subjects consumed equal amounts of fat‐free “chef's salad” ingredients at two meals (hours 0 and 4) along with raw vegetables and 8g canola oil split between the meals in the following dosing patterns: 100 and 0%; 75 and 25%; and 50 and 50%. Blood samples were collected from 0–12h and triacylglycerol rich lipoprotein fractions (TRL) were isolated by ultracentrifugation. Carotenoid contents of TRL fractions were analyzed by HPLC‐PDA. Considering all carotenoids, absorption was greatest when ≥ 75% of vegetables were consumed in the first meal (P=0.06). Absorption of apolar carotenes also followed this trend (α‐carotene: P=0.06; β‐carotene: P=0.05). For more polar xanthophylls, consumption of all vegetables in the first meal promoted greater absorption compared to 75% or less at one time (lutein: P=0.08; zeaxanthin: P=0.05). These data suggest that, within the context of typical meals, carotenoid absorption from raw vegetable salads is greatest when consumed in one setting compared to smaller doses over multiple meals. Grant Funding Source : USDA‐NRI # 2007‐02313.