Effects of Fats and Oils on the Bioaccessibility of Carotenoids and Vitamin E in Vegetables

Nagao, Akihiko; Kotake-Nara, Eiichi; Hase, Megumi

doi:10.1271/bbb.130025

Cited by 106 publications

(72 citation statements)

References 21 publications

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“…These results are similar to the observations with spinach and mixed salad digested with long chain unsaturated fatty acids (Nagao et al 2013;O'Connell et al 2008;Failla et al 2014). For instance, the micellarization of b-carotene from spinach was found to be higher with unsaturated fatty acids compared to saturated fat (Nagao et al 2013). In this study oleic acid (monounsaturated) better facilitated the micellarization compared to polyunsaturated fatty acids (linoleic acid and a-linolenic acid) from spinach supplemented with 0.1% fat.…”

Section: Discussionsupporting

confidence: 90%

“…The relative micellarization of carotenoids decreased in the order of olive = soybean = sunflower [ peanut = palm [ coconut oil independent of the food matrix. These results are similar to the observations with spinach and mixed salad digested with long chain unsaturated fatty acids (Nagao et al 2013;O'Connell et al 2008;Failla et al 2014). For instance, the micellarization of b-carotene from spinach was found to be higher with unsaturated fatty acids compared to saturated fat (Nagao et al 2013).…”

Section: Discussionsupporting

confidence: 89%

“…The short chain fatty acids with low relative hydrophobicity may not efficiently facilitate the release of carotenoids from plant pigments leading to their poor micellarization. Consistent with this notion, dietary triacylglycerols with long-chain rather than medium-chain fatty acids reported to enhance the micellarization and absorption of b-carotene (Nagao et al 2013;Huo et al 2007;Borel et al 1998).…”

Section: Discussionmentioning

confidence: 59%

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Dietary fat composition, food matrix and relative polarity modulate the micellarization and intestinal uptake of carotenoids from vegetables and fruits

et al. 2017

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Dietary fat increases carotenoid bioavailability by facilitating their transfer to the aqueous micellar fraction during digestion. However, the specific effect of both quantity and type of dietary fat required for optimal carotenoid absorption remained unexplored. In the present study, the effect of amount and type of vegetable oils on carotenoid micellarization from carrot, spinach, drumstick leaves and papaya using in vitro digestion/Caco-2 cell model have been assessed. Although, dietary fat (0.5-10% w/w) significantly increased the micellarization of carotenoids from all the test foods, the extent of increase was determined by the food matrix (papaya [ drumstick = spinach [ carrot) and polarity of carotenoids (lutein [ b-carotene = a-carotene [ lycopene). Among the dietary fats tested the carotenoid micellarization was twofold to threefold higher with dietary fat rich in unsaturated fatty acids (olive oil = soybean oil = sunflower oil) compared to saturated fatty acids (peanut oil = palm oil [ coconut oil). Intestinal cell uptake of lutein exceeded that of b-carotene from micellar fraction of spinach leaves digested with various oils. However, cellular uptake of b-carotene is depended on the carotenoid content in micellar fraction rather than the type of fat used. Together these results suggest that food matrix, polarity of carotenoids and type of dietary fat determines the extent of carotenoid micellarization from vegetables and fruits.

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Section: Discussionsupporting

confidence: 90%

Section: Discussionsupporting

confidence: 89%

Section: Discussionmentioning

confidence: 59%

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Dietary fat composition, food matrix and relative polarity modulate the micellarization and intestinal uptake of carotenoids from vegetables and fruits

et al. 2017

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“…One reason for this enhancement is the increased bioaccessibility of carotenoids by dispersing carotenoids in the digestive tract. Nagao et al evaluated the effects of fats and oils on the bioaccessibility of carotenoids in vegetables using a simulated-digestion system (Nagao et al 2013). Blanched spinach leaves were digested with several lipids, and solubilized amounts of β-carotene, lutein and α-tocopherol were determined by HPLC.…”

Section: Solubilizationmentioning

confidence: 99%

Bioavailability of Dietary Carotenoids: Intestinal Absorption and Metabolism

Nagao

2014

JARQ

Self Cite

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“…[33] Dietary olive oil rich containing oleic acid and wheat germ oil has proven to increase the bioavailability and accumulation of lutein in lutein-deficient mice by modifying the intestinal triacylglycerol lipase activity. [34] Saturated Fatty Acids also rendered a higher bioavailability of lutein and zeaxanthin, as compared with fats rich in MUFA and PUFA.…”

Section: World Journal Of Pharmaceutical Researchmentioning

confidence: 99%

Lutein – The Less Explored Carotenoid

Hirdyani¹

2017

WJPR

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Lutein and zeaxanthin are xanthophyll carotenoids found particularly in dark-green leafy vegetables and in egg yolks. They are widely distributed in tissues and are the principal carotenoids in the eye lens and macular region of the retina. Epidemiologic studies depicts an inverse relationship between xanthophyll intake and Retinitis Pigmentosa (RP), cataract and Age-Related Macular Degeneration (ARMD) thus suggesting a protective role of these compounds in the eye. Some observational studies have also shown these xanthophylls may help reduce the risk of certain types of cancer and diabetes. It is also known to have beneficial effects on skin health. Emerging studies suggest as well a potential contribution of lutein and zeaxanthin to the prevention of various cardiovascular diseases too. The use of lutein as a nutritional supplement has been explored in recent years. It is used as a major pharmaceutical but its application as a nutraceutical still needs to be emphasised upon as its industrial application will be very promising in near future. Lutein is a promising biologically active component in the food industry.

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Effects of Fats and Oils on the Bioaccessibility of Carotenoids and Vitamin E in Vegetables

Cited by 106 publications

References 21 publications

Dietary fat composition, food matrix and relative polarity modulate the micellarization and intestinal uptake of carotenoids from vegetables and fruits

Dietary fat composition, food matrix and relative polarity modulate the micellarization and intestinal uptake of carotenoids from vegetables and fruits

Bioavailability of Dietary Carotenoids: Intestinal Absorption and Metabolism

Lutein – The Less Explored Carotenoid

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