Meal triacylglycerol profile modulates postprandial absorption of carotenoids in humans
Version of Record online: 18 JUN 2012
© 2012 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
Molecular Nutrition & Food Research
Volume 56, Issue 6, pages 866–877, June 2012
How to Cite
Goltz, S. R., Campbell, W. W., Chitchumroonchokchai, C., Failla, M. L. and Ferruzzi, M. G. (2012), Meal triacylglycerol profile modulates postprandial absorption of carotenoids in humans. Mol. Nutr. Food Res., 56: 866–877. doi: 10.1002/mnfr.201100687
- Issue online: 18 JUN 2012
- Version of Record online: 18 JUN 2012
- Manuscript Accepted: 1 FEB 2012
- Manuscript Revised: 31 JAN 2012
- Manuscript Received: 14 OCT 2011
- USDA-NRI. Grant Number: 2007-02313
- USDA National Needs Fellowship in Foods for Health
- Clinical trial;
- Dietary triacylglycerol;
- Postprandial absorption
Dietary lipids are considered to be primary potentiators of carotenoid absorption, yet the amount and source required to optimize bioavailability has not been systematically evaluated. The objective of this study was to examine the impact of both amount and source of triacylglycerols on postprandial absorption of carotenoids from vegetable salads.
Methods and results
Healthy subjects (n = 29) were randomized using a Latin square design (3×3) and consumed three identical salads with 3, 8, or 20 g of canola oil, soybean oil, or butter. Blood was collected from 0–10 h and triacylglycerol-rich fractions (TRLs) were isolated by ultracentrifugation. Carotenoid contents of TRL fractions were analyzed by HPLC-DAD. Considering all lipid sources, 20 g of lipid promoted higher absorption compared to 3 and 8 g for all carotenoid species (p < 0.05), except for α-carotene (p = 0.07). The source of lipid had less impact on the absorption of carotenoids than amount of lipid. Pooling results from all lipid amounts, monounsaturated fatty acid rich canola oil trended toward enhancing absorption of lutein and α-carotene compared to saturated fatty acid rich butter (p = 0.06 and p = 0.08, respectively).
While both amount and source of co-consumed lipid affect carotenoid bioavailability from vegetables, amount appears to exert a stronger effect.