Author: Xiao Qiu
Publisher:
ISBN: 9781321212709
Category :
Languages : en
Pages :

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Book Description
Beta-cryptoxanthin (CX) is a carotenoid antioxidant found mainly in citrus fruit that can form vitamin A. There are few studies of CX absorption and metabolism, but these indicate that CX is absorbed better than most carotenoids from foods. Specifically, dietary fat increases the absorption on most carotenoids from foods, but the impact of fat and oils on CX absorption has not been tested. This study elucidates the impact of oil concentration and variety on the absorption of beta-cryptoxanthin (CX), beta-carotene (BC) and lycopene (LY). Measurements include recovery rate from the undigested citrus fruit (mandarin oranges and red grapefruit), and carotenoid bioaccessibility. Carotenoid bioaccessibility was determined by measuring the amount of carotenoid micellarization during in vitro digestion. Two commercial oils: canola oil and olive oil, with different degrees of unsaturation of triacylglyceride acyl groups were compared. After adding 2% oil to raw citrus fruit, both tested fats significantly increased CX, BC, and LY recovery rates and bioaccessibility. No significant differences were observed between canola oil and olive oil treatments. The largest increase in CX and LY bioaccessibility was observed after addition of 2% oil, while the highest BC was seen with 4% oil. The recovery rate and bioaccessibility was highest for CX, followed by BC and LY, possibly because of the different lipophilic property. The finding of this study can help develop more accurate dietary composition tables, improving calculations for the amount of vitamin A generated from the diet. This information might also be useful for citrus growers and processors, since vitamin A adds value to citrus products and might improve the potential economic value of citrus fruit.

Author: Jasmine Shiuan-Tang Chang
Publisher:
ISBN:
Category :
Languages : en
Pages : 142

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Book Description

Author: Marjory Renita
Publisher:
ISBN:
Category : Isomerization
Languages : en
Pages : 266

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Book Description
Abstract: Consumption of dietary carotenoids has been associated with the prevention of several chronic age-related diseases. For example, ingestion of cooked tomato products is inversely correlated with the risk of prostate cancer. Processing to produce tomato- based products also has been shown to enhance the bioavailability of lycopene, the most abundant carotenoid in many varieties of tomatoes. Plant breeders are developing unique varieties to deliver increased concentrations of carotenoids in food products. The characteristics and regulation of carotenoid biosynthesis in tomato fruit continues to be investigated extensively. Tangerine, one of the distinct variety of tomatoes, contains high levels of the lycopene precursors: (15Z)- phytoene, (15,9 ʹZ)-phytofluene, (9,9 ʹZ)-c̦-carotene, and (7,9,9 ʹZ)-neurosporene, compared to typical red tomatoes. Either (9,97)-[zeta]-carotene or (7,7',9,9ʹZ )-lycopene are also relatively abundant in tangerine tomato. These carotenoids are predominantly in the (Z)-configuration in contrast to the (E)-configuration of lycopene in red tomatoes. Recent evidence has shown that thermal processing may increase isomerization of carotenoids such as [Beta]-carotene or lutein, whereas lycopene is relatively stable. The predominant form of these carotenoids in nature is the (E)-configuration, while thermal processing may induce (Z)-isomerization. The effect of thermal processing to the tangerine tomatoes, especially on the (Z)-lycopene precursors present in this variety have not been studied. Human clinical studies have reported significant amount of the (Z)-lycopene isomers in plasma or serum levels and 70-80% in benign and malignant prostate tissues, in contrast to the significant amount of (E)-lycopene in the dietary tomato products. The (Z)-lycopene isomers have been proposed to be more bioavailable than the (K)configuration. Greater absorption of these isomers observed in clinical trials coincide with results evaluating the bioaccessibility of (Z)-lycopene isomers using in vitro digestion coupled with Caco-2 cells. However, there is minimal reports that have been reported on the bioacessibility and bioavailability of the (Z)-lycopene precursors. The aim of this research is to examine the effects of thermal processing on isomerization and bioaccesibility of the lycopene precursors: phytoene, phytofluene, - carotene, and neurosporene, from tangerine tomatoes. Rapid analytical methods such as high performance liquid chromatography coupled with photodiode array detector (HPLC-PDA), atmospheric pressure chemical ionization mass spectrometry (APCI-MS), and nuclear magnetic resonance (NMR) will be used for separation, identification, and quatification of the carotenoids including their isomers. In vitro digestion coupled with Caco 2 cell cultures will be employed to determine the bioaccessibility (digestive stability, micellarization, and cell uptake) of the lycopene precursors. In this study, we observed that the lycopene precursors were relatively stable during thermal processing and no significant degradation was noted. Better extractability and increased isomerization towards the (E)-configuration were found. Processing was also associated with increases in the bioaccessibility of the lycopene precursors during in vitro digestion and Caco-2 cell uptake. Overall, this study demonstrated that thermal processing may induce better extractability and isomerization of the lycopene precursors: phytoene, phytofluene, [zeta]-carotene, and neurosporene. These carotenoids and their isomers are readily digested, absorbed, and distributed in the human body. Futher clinical trials will be required to examine and confirm the bioavailabilty of the lycopene precursors and their isomers.

Author: Jane Higdon
Publisher: Thieme
ISBN: 3132579963
Category : Medical
Languages : en
Pages : 588

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Book Description
Now in a completely updated second edition, An Evidence-based Approach to Dietary Phytochemicals and Other Dietary Factors is a trusted resource for all health professionals who need to interpret the explosion of information on the role of a plant-based diet in health and disease. It consolidates a wealth of scientifically accurate, peer-reviewed data on plant foods, dietary phytochemicals, and dietary supplements, and includes information on essential intake recommendations, dietary sources, nutrient and drug interactions, phytochemicals in disease prevention, possible adverse effects, and much more. Special features: All chapters revised and updated, with new sections on choline, coenzyme Q10, L-Carnitine, lipoic acid, and other dietary factors Logically structured for quick access to information: begins with the evidence-based benefits of fruits and vegetables, legumes, nuts, whole grains, coffee, and tea; and goes on to the scientific and clinical data on individual dietary phytochemicals and classes of phytochemicals, including carotenoids, flavonoids, fiber, and more Summaries at the end of each chapter for rapid review Peer-reviewed by experts in the field, ensuring that all material is accurate and up-to-date The well-constructed appendix includes not only a quick reference to diseases and foods and where to find them in the book, but also useful tables on phytochemical-drug interactions, phytochemical-nutrient interactions, and phytochemical-rich foods; a summary of the glycemic index of dietary carbohydrates; and a comprehensive glossary of terms

Author: M. Mohamed Essa
Publisher: Springer Nature
ISBN: 3030304027
Category : Medical
Languages : en
Pages : 700

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Book Description
The book focuses on implications of traditional and processed foods for autism spectrum disorder (ASD) intervention and management. Numerous phytonutrients and pharmacologically active compounds in edible natural products and diet could influence and offer protection to neuronal dysfunction that occurs due to ASD. The neuroprotective effects of various fruits, vegetables, nuts and seeds phytochemicals, and other natural bioactive ingredients against ASD and related conditions are discussed. Topics such as the possible neuroprotective mechanism of action of these foods and the therapeutic role of antioxidants in relation to ASD are addressed. This book also highlights the scope of using anti-inflammatory agents and antioxidants to promote neurogenesis and improve other symptoms in ASD. It emphasizes personalized nutritional approaches with dietary management of neurodevelopmental disorders/ASD cases. Information in this book is relevant to researchers in the field of complementary and alternative medicine, nutraceuticals, neuroscience, agriculture, nutrition, and food science. This volume is beneficial to students of varying levels, and across multiple disciplines.

Author: Norman I. Krinsky
Publisher: CRC Press
ISBN: 0203026640
Category : Health & Fitness
Languages : en
Pages : 589

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Book Description
The first source to collect the latest evidence linking carotenoids to human health and disease, this stimulating reference studies the role of carotenoids in the prevention of chronic disease and reviews breakthrough studies from more than 40 field authorities on the latest research. The book reveals the most recent findings regarding the use of c

Author: Sheldon Saul Hendler
Publisher: Physician's Desk Reference (PDR)
ISBN: 9781563637100
Category : Dietary supplements
Languages : en
Pages : 0

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Book Description
Physicians can use this fact-filled second edition to advise patients in their quest to learn about proper use of supplements and functional foods. Now updated and including new information on functional foods.

Author: Institute of Medicine
Publisher: National Academies Press
ISBN: 0309069491
Category : Medical
Languages : en
Pages : 530

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Book Description
This volume is the newest release in the authoritative series of quantitative estimates of nutrient intakes to be used for planning and assessing diets for healthy people. Dietary Reference Intakes (DRIs) is the newest framework for an expanded approach developed by U.S. and Canadian scientists. This book discusses in detail the role of vitamin C, vitamin E, selenium, and the carotenoids in human physiology and health. For each nutrient the committee presents what is known about how it functions in the human body, which factors may affect how it works, and how the nutrient may be related to chronic disease. Dietary Reference Intakes provides reference intakes, such as Recommended Dietary Allowances (RDAs), for use in planning nutritionally adequate diets for different groups based on age and gender, along with a new reference intake, the Tolerable Upper Intake Level (UL), designed to assist an individual in knowing how much is "too much" of a nutrient.

Author: Adriana Z Mercadante
Publisher: Royal Society of Chemistry
ISBN: 1788012429
Category : Medical
Languages : en
Pages : 488

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Book Description
As the first book to address the occurrence of carotenoid esters in foods and methods of measurement, this book provides one source to researchers in food science, nutrition and the food industry.

Author: Mikayla Kaeppler
Publisher:
ISBN:
Category :
Languages : en
Pages : 0

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Book Description
BACKGROUND: Increasing bioactives, like anthocyanins and carotenoids, in fruits and vegetables may mitigate disease. Biofortified multicolored carrots, like purple-red, contain anthocyanins and carotenoids. OBJECTIVE: We assessed purple-red carrots as functional foods through anthocyanin and carotenoid profiles, in vitro bioactivity potentials, and in vivo relative bioavailability. METHODS: Fresh, freeze-dried, and juiced carrots were used to optimize HPLC analysis of anthocyanins. The in vitro antioxidant activity and carbohydrate digestive enzyme inhibition potential were evaluated in juice. Two studies assessed relative bioavailability of Beta-carotene and lycopene from freeze-dried red and purple-red carrots in Mongolian gerbils. Treatments were equalized for provitamin A content. The first study varied in lycopene, the second had equalized lycopene with different anthocyanin content. An acute clinical trial assessed the relative bioavailability of carotenoids from juices made with red, purple, and purple-red carrots in addition to investigating potential antidiabetic effects the pigments may exert. RESULTS: Purple-red carrots contained the same five anthocyanins as purple, but at lower concentrations. In vitro analysis of red, purple, and purple-red carrot juices show the potential to provide antioxidant activity and inhibition of carbohydrate digestive enzymes. In gerbils, lycopene content did not impact provitamin A carotenoid. Low starting weights influenced findings based on end liver reserves, which indicated vitamin A deficiency. Baseline vitamin A was maintained after consuming diets fortified with freeze-dried purple-red carrots. Varying anthocyanin content did not impact carotenoid bioavailability. Data from humans indicated some evidence of competition between carotenoids for absorption, but there was no significant difference between treatments, no treatment effect or treatment x time effect on plasma carotenoid or postprandial plasma glucose or insulin concentrations. CONCLUSIONS: Currently, purple-red carrots have less anthocyanins than purple, but similar profiles. Carotenoids are bioavailable from red and purple-red carrots in gerbils, and co-ingestion of carotenoids and anthocyanins did not impact Beta-carotene bioavailability. Provitamin A carotenoids were bioavailable from juices made with purple, red, and purple-red carrots in humans with some evidence for absorption competition. This study provides evidence that purple-red carrots could be a viable functional food and the bioavailability of provitamin A carotenoids is similar to that of other single-colored carrot varieties.