99E-1 |
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Z. N. UNLU1, S. J. Schwartz1, and S. K. Clinton2. (1) Dept. of Food Science & Technology, Ohio State Univ., Graduate Program in Nutrition, 2015 Fyffe Ct., 110 Parker Food Science Bldg., Columbus, OH 43210, (2) Dept. of Internal Medicine, Ohio State Univ., Division of Hematology & Oncology, 320 W. 10th Ave., A-437 Starling-Loving Hall, Columbus, OH 43210 Previous studies suggest that lipid enhances the efficiency of carotenoid absorption. The objective of this study was to determine if avocado fruit enhances the intestinal absorption of common carotenoids when incorporated into a test meal. Tomato salsa was used as a source of lycopene while a salad composed of spinach, lettuce, and carrots was used as a source of lutein, a-carotene, and b-carotene. A test meal was served such that avocado was the only source of lipid provided. Two separate experiments were performed. One group (6 males:5 females) consumed 300g salsa (13.2 mg total lycopene/100g) with and without 150g of avocado (cross over design following a washout period). A second group consumed salad containing 100g carrots, 80g spinach, and 40g lettuce with and without 150g of avocado. Following a washout period, the second group consumed the salad mix with 24g of avocado oil; an equivalent amount of lipid present in 150 g of avocado fruit. Postprandial carotenoid responses were examined by HPLC using electrochemical detection after extraction of the triacylglyceride-rich lipoprotein (TRL) fraction of plasma (blood draws at 0, 2, 3, 4, 5, 6, 8, 9.5 hr) following the single meal consumption. The response curves of the TRL fraction for lycopene gave a peak maxima at the fifth hour. The area under the curves for total lycopene from salsa, were 96.7 and 22.5 nmol.h/L plasma for salsa with and without avocado, respectively (P=0.004, paired t-test). In addition, the absorption of lutein, a-carotene, and b-carotene in the salad groups was enhanced when consumed with avocado or avocado oil. These observations show that carotenoids are more efficiently absorbed when consumed with avocado supporting the hypothesis that co-consumed lipid enhances carotenoid absorption from meals.
Session 99E, Nutrition: General II
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