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

• 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.

Subject headings

MEDICIN OCH HÄLSOVETENSKAP  -- Medicinska och farmaceutiska grundvetenskaper -- Fysiologi (hsv//swe)

MEDICAL AND HEALTH SCIENCES  -- Basic Medicine -- Physiology (hsv//eng)

MEDICIN OCH HÄLSOVETENSKAP  -- Medicinska och farmaceutiska grundvetenskaper -- Andra medicinska och farmaceutiska grundvetenskaper (hsv//swe)

MEDICAL AND HEALTH SCIENCES  -- Basic Medicine -- Other Basic Medicine (hsv//eng)

NATURVETENSKAP  -- Kemi (hsv//swe)

NATURAL SCIENCES  -- Chemical Sciences (hsv//eng)

Keyword

beta-carotene

Lycopene

oxidative stress

human serum

Publication and Content Type

art (subject category)

ref (subject category)