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Avocado consumption enhances human postprandial provitamin A absorption and conversion from a novel high-?-carotene tomato sauce and from carrots.

ABSTRACT: Dietary lipids have been shown to increase bioavailability of provitamin A carotenoids from a single meal, but the effects of dietary lipids on conversion to vitamin A during absorption are essentially unknown. Based on previous animal studies, we hypothesized that the consumption of provitamin A carotenoids with dietary lipid would enhance conversion to vitamin A during absorption compared with the consumption of provitamin A carotenoids alone. Two separate sets of 12 healthy men and women were recruited for 2 randomized, 2-way crossover studies. One meal was served with fresh avocado (Persea americana Mill), cultivated variety Hass (delivering 23 g of lipid), and a second meal was served without avocado. In study 1, the source of provitamin A carotenoids was a tomato sauce made from a novel, high-?-carotene variety of tomatoes (delivering 33.7 mg of ?-carotene). In study 2, the source of provitamin A carotenoids was raw carrots (delivering 27.3 mg of ?-carotene and 18.7 mg of ?-carotene). Postprandial blood samples were taken over 12 h, and provitamin A carotenoids and vitamin A were quantified in triglyceride-rich lipoprotein fractions to determine baseline-corrected area under the concentration-vs.-time curve. Consumption of lipid-rich avocado enhanced the absorption of ?-carotene from study 1 by 2.4-fold (P < 0.0001). In study 2, the absorption of ?-carotene and ?-carotene increased by 6.6- and 4.8-fold, respectively (P < 0.0001 for both). Most notably, consumption of avocado enhanced the efficiency of conversion to vitamin A (as measured by retinyl esters) by 4.6-fold in study 1 (P < 0.0001) and 12.6-fold in study 2 (P = 0.0013). These observations highlight the importance of provitamin A carotenoid consumption with a lipid-rich food such as avocado for maximum absorption and conversion to vitamin A, especially in populations in which vitamin A deficiency is prevalent. This trial was registered at clinicaltrials.gov as NCT01432210.

SUBMITTER: Kopec RE

PROVIDER: S-EPMC4093981 | biostudies-literature | 2014 Aug

REPOSITORIES: biostudies-literature

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Avocado consumption enhances human postprandial provitamin A absorption and conversion from a novel high-β-carotene tomato sauce and from carrots.

Kopec Rachel E RE Cooperstone Jessica L JL Schweiggert Ralf M RM Young Gregory S GS Harrison Earl H EH Francis David M DM Clinton Steven K SK Schwartz Steven J SJ

The Journal of nutrition 20140604 8

Dietary lipids have been shown to increase bioavailability of provitamin A carotenoids from a single meal, but the effects of dietary lipids on conversion to vitamin A during absorption are essentially unknown. Based on previous animal studies, we hypothesized that the consumption of provitamin A carotenoids with dietary lipid would enhance conversion to vitamin A during absorption compared with the consumption of provitamin A carotenoids alone. Two separate sets of 12 healthy men and women were ...[more]

PMID: 24899156

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Project description:Background: Asymmetric ?-carotene, a provitamin A carotenoid, is cleaved to produce retinol (vitamin A) and ?-retinol (with negligible vitamin A activity). The vitamin A activity of ?-carotene-containing foods is likely overestimated because traditional analytic methods do not separate ?-retinol derivatives from active retinol.Objective: This study aimed to accurately characterize intestinal ?-carotene cleavage and its relative contribution to postprandial vitamin A in humans after consumption of raw carrots.Design: Healthy adults (n = 12) consumed a meal containing 300 g raw carrot (providing 27.3 mg ?-carotene and 18.7 mg ?-carotene). Triglyceride-rich lipoprotein fractions of plasma were isolated and extracted, and ?-retinyl palmitate (?RP) and retinyl palmitate were measured over 12 h postprandially via high-performance liquid chromatography-tandem mass spectrometry. The complete profile of all ?-retinyl esters and retinyl esters was measured at 6 h, and total absorption of ?- and ?-carotene was calculated.Results: ?RP was identified and quantified in every subject. No difference in preference for absorption of ?- over ?-carotene was observed (adjusting for dose, 28% higher, P = 0.103). After absorption, ?-carotene trended toward preferential cleavage compared with ?-carotene (22% higher, P = 0.084). A large range of provitamin A carotenoid conversion efficiencies was observed, with ?-carotene contributing 12-35% of newly converted vitamin A (predicted contribution = 25.5%). In all subjects, a majority of ?-retinol was esterified to palmitic acid (as compared with other fatty acids).Conclusions: ?-Retinol is esterified in the enterocyte and transported in the blood analogous to retinol. The percentage of absorption of ?-carotene from raw carrots was not significantly different from ?-carotene when adjusting for dose, although a trend toward higher cleavage of ?-carotene was observed. The results demonstrate large interindividual variability in ?-carotene conversion. The contribution of newly absorbed ?-carotene to postprandial vitamin A should not be estimated but should be measured directly to accurately assess the vitamin A capacity of ?-carotene-containing foods. This trial was registered at clinicaltrials.gov as NCT01432210.

Project description:BackgroundMost studies focused on the benefits of lycopene on serum lipids but no studies have been specifically designed to assess the role of a tomato sauce from vine-ripened tomatoes on patients affected by polygenic hypercholesterolemia. The aim of this study was to compare the lipid-lowering effect of a novel functional tomato sauce with a well-known functional food with a lipid-lowering effect, i.e. a sterol-enriched yogurt.MethodsIn this cross-over study, we evaluated a population of 108 ambulatory patients affected by polygenic hypercholesterolemia of both gender, who were allocated to a tomato sauce (namely OsteoCol) 150 ml/day or a sterol-enriched yogurt (containing sterols 1.6 g/die) treatment, for 6 weeks. Carotenoids content was 3.5 mg per gram of product. We measured serum lipids and creatinine and transaminases at basal and follow-up visit.ResultsA total of 91 subjects completed the protocol. A significant difference in LDL-cholesterol change was found between participants taking yogurt, tomato sauce (high adherence) and tomato sauce (low adherence) (- 16; - 12; + 8 mg/dl respectively; p < 0.001). We found a greater LDL-cholesterol reduction in the participants with a basal LDL-cholesterol more than 152 mg/dl (15% for sterol-enriched yogurt and 12% for tomato sauce at high adherence).ConclusionA novel functional tomato sauce from vine-ripened tomatoes compares favourably with a commercialised sterol-enriched yogurt in term of absolute LDL-cholesterol change. Intake of a tomato sauce with a high carotenoid content may support treatment of patients affected by common hypercholesterolemia. The present study has various limitations. The presence of other dietary components, which may have influenced the results, cannot be ruled out. Of course, these results cannot be extrapolated to other populations. Furthermore, there was a low adherence rate in the tomato sauce group. Moreover, we did not report serum carotenoids data.Trial registrationID: 13244115 on the ISRCTN registry, retrospectively registered in 2019-5-14. URL: http://www.isrctn.com/ISRCTN13244115.

Dataset Information

Avocado consumption enhances human postprandial provitamin A absorption and conversion from a novel high-?-carotene tomato sauce and from carrots.

Publications

Avocado consumption enhances human postprandial provitamin A absorption and conversion from a novel high-β-carotene tomato sauce and from carrots.

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