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- Sanchez-Campillo, M., et al.
(författare)
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Cell-Based Assay To Quantify the Antioxidant Effect of Food-Derived Carotenoids Enriched in Postprandial Human Chylomicrons
- 2010
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Ingår i: Journal of Agricultural and Food Chemistry. - : American Chemical Society (ACS). - 0021-8561 .- 1520-5118. ; 58:20, s. 10864-10868
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Tidskriftsartikel (refereegranskat)abstract
- We developed a new method to evaluate the antioxidant effect of food products in a biological system. The antioxidant status of HepG2 cells was quantified after incubation with postprandial human chylomicrons after the intake of vegetable products. Three subjects consumed in a meal a vegetable soup containing 8.4 mg of beta-carotene and 9 mg of lycopene. After 5 h, the subjects consumed a second meal without carotenoids. Blood samples were collected at basal time and every hour for 9 h. Chylomicrons were isolated from serum samples and used for both carotenoid quantification and HepG2 stimulation. Carotenoid in chylomicrons followed an inter-individual and bimodal carotenoid response. We demonstrated the antioxidant effect of postprandial chylomicrons in HepG2 at the time of maximum carotenoid concentration of chylomicrons with respect to basal time. This cell-based assay seems to be a useful method to evaluate the antioxidant effect of fruit and vegetable products in a biological system.
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| 2. |
- Martinez-Tomas, Rebeca, et al.
(författare)
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Daily intake of fruit and vegetable soups processed in different ways increases human serum beta-carotene and lycopene concentrations and reduces levels of several oxidative stress markers in healthy subjects
- 2012
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Ingår i: Food Chemistry. - : Elsevier BV. - 0308-8146 .- 1873-7072. ; 134:1, s. 127-133
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Tidskriftsartikel (refereegranskat)abstract
- The effect of daily intakes of two differently processed fruit and vegetable soups on beta-carotene and lycopene bioavailability, oxidative stress and cardiovascular risk biomarkers was investigated. An optimised soup produced using heat treatments and high pressure homogenisation for high nutrient retention, and a traditionally produced reference soup were tested. Serum beta-carotene concentration was significantly higher with the optimised than with the reference soup after the supplementation (0.41 +/- 0.05 vs. 0.24 +/- 0.03 mu M, respectively), whereas the serum lycopene concentration was higher in subjects consuming the reference (0.06 +/- 0.02 vs. 0.16 +/- 0.02 mu M). The change in serum homocysteine levels tended to be greater in the optimised group (-1.67 +/- 0.63 vs. 0.02 +/- 0.17 mu M, p = 0.06). Serum antioxidant enzyme activity decreased significantly with consumption of both soups, but to a greater extent with the optimised soup. The consumption of the fruit and vegetable soups increased serum beta-carotene and lycopene concentrations and reduced the levels of several oxidative stress makers, particularly in subjects consuming the optimised soup.
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| 3. |
- Martinez-Tomas, Rebeca, et al.
(författare)
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Effect of the consumption of a fruit and vegetable soup with high in vitro carotenoid accessibility on serum carotenoid concentrations and markers of oxidative stress in young men
- 2012
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Ingår i: European Journal of Nutrition. - : Springer Science and Business Media LLC. - 1436-6207 .- 1436-6215. ; 51:2, s. 231-239
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Tidskriftsartikel (refereegranskat)abstract
- AimTo evaluate the effect of the daily intake of a fruit & vegetable soup with high in vitro bioaccessibility of carotenoids on β-carotene and lycopene serum concentrations.MethodsFourteen healthy young men (24 ± 1 years) received 300 mL/day of a carrot, tomato, and broccoli soup, containing 3.9 mg β-carotene and 4 mg lycopene, for 4 weeks followed by a 4-week washout period. The serum carotenoid response and oxidative markers were analyzed after 3 and 4 weeks of soup consumption and after a 4-week washout.ResultsThe in vitro bioaccessibility of β-carotene and lycopene was 55 and 43%, respectively, in the soup. Serum β-carotene concentrations were significantly higher than baseline (0.33 ± 0.05 μmol/L) after 3 weeks (0.69 ± 0.06 μmol/L) and 4 weeks (0.78 ± 0.10 μmol/L) of soup consumption (P
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