Research Article

Meal triacylglycerol profile modulates postprandial absorption of carotenoids in humans

  1. Shellen R. Goltz1,
  2. Wayne W. Campbell2,
  3. Chureeporn Chitchumroonchokchai3,
  4. Mark L. Failla3,
  5. Mario G. Ferruzzi1,*

Article first published online: 18 JUN 2012

DOI: 10.1002/mnfr.201100687

Issue

Molecular Nutrition & Food Research

Molecular Nutrition & Food Research

Volume 56, Issue 6, pages 866–877, June 2012

Additional Information

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

Author Information

  1. 1

    Department of Food Science, Purdue University, West Lafayette, IN, USA

  2. 2

    Department of Nutrition Science, Purdue University, West Lafayette, IN, USA

  3. 3

    Department of Human Nutrition, The Ohio State University, Columbus, OH, USA

*Correspondence: Dr. Mario G. Ferruzzi, Department of Food Science, Purdue University, 745 Agriculture Mall Dr., West Lafayette, IN 47907, USA
E-mail:mferruzz@purdue.edu
Fax: +1-765-494-7953

Publication History

  1. Issue published online: 18 JUN 2012
  2. Article first published online: 18 JUN 2012
  3. Manuscript Accepted: 1 FEB 2012
  4. Manuscript Revised: 31 JAN 2012
  5. Manuscript Received: 14 OCT 2011

Funded by

  • USDA-NRI. Grant Number: 2007-02313
  • USDA National Needs Fellowship in Foods for Health

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Keywords:

  • Bioavailability;
  • Carotenoids;
  • Clinical trial;
  • Dietary triacylglycerol;
  • Postprandial absorption

Scope

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).

Conclusion

While both amount and source of co-consumed lipid affect carotenoid bioavailability from vegetables, amount appears to exert a stronger effect.

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