English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/66684
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:


Bioavailability of carotenoids and α-tocopherol from fruit juices in the presence of absorption modifiers: In vitro and in vivo assessment

AutorGranado Lorencio, Fernando; Herrero-Barbudo, Carmen; Blanco-Navarro, Inmaculada; Pérez-Sacristán, B.; Olmedilla Alonso, Begoña
Fecha de publicación2009
EditorCABI Publishing
CitaciónBritish Journal of Nutrition 101: 576- 582 (2009)
ResumenThe food industry is playing an increasing role in the development and marketing of new products although little is known regarding the bioavailability of the phytochemicals they contain. Our aim was to assess the effect of the presence of absorption modifiers (milk and iron) on the in vitro bioaccessibility and the serum response in vivo of carotenoids and α-tocopherol from fruit juices. Thirty-two young women participated in a three-period (21 d each) supplementation study with a 2-week wash-out in between. Subjects consumed consecutively 2 × 250 ml/d vitamin C-fortified juices supplied as fruit juice, fruit juice containing milk and fruit juice containing milk and iron. Fasting blood samples were collected before and after each supplementation period. In vitro bioaccessibility of carotenoids and α-tocopherol was assessed by a static digestion model. Vitamin E and carotenoids from both studies were determined by HPLC. In vitro, xanthophyll ester hydrolysis and transference of free xanthophylls and α-tocopherol into the micellar phase were higher in the presence of absorption modifiers. In vivo, consumption of the fruit juices provoked significant increments (within-subject) of α-tocopherol and some carotenoids in serum. Dose-adjusted increments in serum of some carotenoids were higher when subjects consumed juices with milk and milk plus iron, although differences did not reach statistical significance. In conclusion, the presence of milk and milk plus iron do not influence the bioavailability of carotenoids and α-tocopherol from fruit juices in vivo. Our results support the use of in vitro models to assess food-related factors affecting bioavailability of carotenoids and tocopherols from foods.
Identificadoresdoi: 10.1017/S000711450803078X
issn: 0007-1145
Aparece en las colecciones: (IF) Artículos
Ficheros en este ítem:
Fichero Descripción Tamaño Formato  
Bioavailabiblity of carotenoids and.pdf127,12 kBAdobe PDFVista previa
Mostrar el registro completo

Artículos relacionados:

NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.