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β-Cryptoxanthin is more bioavailable in humans from fermented orange juice than from orange juice

AuthorsHornero-Méndez, Dámaso ; Cerrillo, Isabel; Ortega, Ángeles; Rodríguez-Griñolo, María Rosario; Escudero-López, Blanca; Martín, Franz ; Fernández-Pachón, María Soledad
Orange juice
Alcoholic fermentation
Issue Date1-Oct-2018
CitationFood Chemistry 262: 215-220 (2018)
AbstractCarotenoids, especially β-cryptoxanthin, exert multiple biological activities in the organism. Various processing techniques can improve carotenoid bioavailability in relation to the food matrix. The study objective was to compare the bioavailability of carotenoids from orange juice (OJ) with that from a beverage obtained by alcoholic fermentation of orange juice (FOB). Seven volunteers were recruited for a randomized, controlled, and crossover study. Post-intake plasma carotenoid concentrations were measured by HPLC in the subjects at 0–8 h after their consumption of OJ or FOB. β-Cryptoxanthin and lutein absorption was significantly higher from FOB than from OJ, but no significant difference in zeaxanthin absorption was found. The mean baseline-corrected area under the concentration curve (AUC0-8 h) for β-cryptoxanthin, lutein and zeaxanthin was 24.6-, 1.3- and 4.65-fold larger, respectively, after FOB versus OJ consumption. This fermented orange beverage could be an abundant source of bioavailable carotenoids, and its regular consumption may exert healthy effects.
Description24 Páginas.-- 3 Tablas.-- 1 Figura
Publisher version (URL)http://dx.doi.org/10.1016/j.foodchem.2018.04.083
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