Carotenoids are more bioavailable from papaya than from tomato and carrot in humans: a randomised cross-over study

 

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Autores: Schweiggert, Ralf M., Kopec, Rachel E., Villalobos Gutiérrez, María G., Högel, Josef, Quesada Mora, Silvia, Esquivel Rodríguez, Patricia, Schwartz, Steven J., Carle, Reinhold
Formato: artículo original
Fecha de Publicación:2014
Descripción:Carrot, tomato and papaya represent important dietary sources of b-carotene and lycopene. The main objective of the present study was to compare the bioavailability of carotenoids from these food sources in healthy human subjects. A total of sixteen participants were recruited for a randomised cross-over study. Test meals containing raw carrots, tomatoes and papayas were adjusted to deliver an equal amount of b-carotene and lycopene. For the evaluation of bioavailability, TAG-rich lipoprotein (TRL) fractions containing newly absorbed carotenoids were analysed over 9·5 h after test meal consumption. The bioavailability of b-carotene from papayas was approximately three times higher than that from carrots and tomatoes, whereas differences in the bioavailability of b-carotene from carrots and tomatoes were insignificant. Retinyl esters appeared in the TRL fractions at a significantly higher concentration after the consumption of the papaya test meal. Similarly, lycopene was approximately 2·6 times more bioavailable from papayas than from tomatoes. Furthermore, the bioavailability of b-cryptoxanthin from papayas was shown to be 2·9 and 2·3 times higher than that of the other papaya carotenoids b-carotene and lycopene, respectively. The morphology of chromoplasts and the physical deposition form of carotenoids were hypothesised to play a major role in the differences observed in the bioavailability of carotenoids from the foods investigated. Particularly, the liquid-crystalline deposition of b-carotene and the storage of lycopene in very small crystalloids in papayas were found to be associated with their high bioavailability. In conclusion, papaya was shown to provide highly bioavailable b-carotene, b-cryptoxanthin and lycopene and may represent a readily available dietary source of provitamin A for reducing the incidence of vitamin A deficiencies in many subtropical and tropical developing countries.
País:Kérwá
Institución:Universidad de Costa Rica
Repositorio:Kérwá
Lenguaje:Inglés
OAI Identifier:oai:kerwa.ucr.ac.cr:10669/87699
Acceso en línea:https://www.cambridge.org/core/journals/british-journal-of-nutrition/article/carotenoids-are-more-bioavailable-from-papaya-than-from-tomato-and-carrot-in-humans-a-randomised-crossover-study/E3B90993C4BAB71533718DCF755F392E
https://hdl.handle.net/10669/87699
Palabra clave:b-Carotene
Lycopene
b-Cryptoxanthin
Bioavailability
FITOQUÍMICA
NUTRICIÓN