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dc.creatorSchweiggert, Ralf M.
dc.creatorKopec, Rachel E.
dc.creatorVillalobos Gutiérrez, María G.
dc.creatorHögel, Josef
dc.creatorQuesada Mora, Silvia
dc.creatorEsquivel Rodríguez, Patricia
dc.creatorSchwartz, Steven J.
dc.creatorCarle, Reinhold
dc.date.accessioned2022-11-15T14:13:54Z
dc.date.available2022-11-15T14:13:54Z
dc.date.issued2014-02-14
dc.identifier.citationhttps://www.cambridge.org/core/journals/british-journal-of-nutrition/article/carotenoids-are-more-bioavailable-from-papaya-than-from-tomato-and-carrot-in-humans-a-randomised-crossover-study/E3B90993C4BAB71533718DCF755F392Ees_ES
dc.identifier.issn0007-1145
dc.identifier.issn1475-2662
dc.identifier.urihttps://hdl.handle.net/10669/87699
dc.description.abstractCarrot, tomato and papaya represent important dietary sources of b-carotene and lycopene. The main objective of the present study was to compare the bioavailability of carotenoids from these food sources in healthy human subjects. A total of sixteen participants were recruited for a randomised cross-over study. Test meals containing raw carrots, tomatoes and papayas were adjusted to deliver an equal amount of b-carotene and lycopene. For the evaluation of bioavailability, TAG-rich lipoprotein (TRL) fractions containing newly absorbed carotenoids were analysed over 9·5 h after test meal consumption. The bioavailability of b-carotene from papayas was approximately three times higher than that from carrots and tomatoes, whereas differences in the bioavailability of b-carotene from carrots and tomatoes were insignificant. Retinyl esters appeared in the TRL fractions at a significantly higher concentration after the consumption of the papaya test meal. Similarly, lycopene was approximately 2·6 times more bioavailable from papayas than from tomatoes. Furthermore, the bioavailability of b-cryptoxanthin from papayas was shown to be 2·9 and 2·3 times higher than that of the other papaya carotenoids b-carotene and lycopene, respectively. The morphology of chromoplasts and the physical deposition form of carotenoids were hypothesised to play a major role in the differences observed in the bioavailability of carotenoids from the foods investigated. Particularly, the liquid-crystalline deposition of b-carotene and the storage of lycopene in very small crystalloids in papayas were found to be associated with their high bioavailability. In conclusion, papaya was shown to provide highly bioavailable b-carotene, b-cryptoxanthin and lycopene and may represent a readily available dietary source of provitamin A for reducing the incidence of vitamin A deficiencies in many subtropical and tropical developing countries.es_ES
dc.description.sponsorshipGerman Academic Exchange Service/[]//Alemaniaes_ES
dc.language.isoenges_ES
dc.rightsacceso embargado
dc.sourceBritish Journal of Nutrition, vol.111(3), pp. 490-498es_ES
dc.subjectb-Carotenees_ES
dc.subjectLycopenees_ES
dc.subjectb-Cryptoxanthines_ES
dc.subjectBioavailabilityes_ES
dc.subjectFITOQUÍMICAes_ES
dc.subjectNUTRICIÓNes_ES
dc.titleCarotenoids are more bioavailable from papaya than from tomato and carrot in humans: a randomised cross-over studyes_ES
dc.typeartículo originales_ES
dc.identifier.doi10.1017/S0007114513002596
dc.description.procedenceUCR::Vicerrectoría de Docencia::Ciencias Agroalimentarias::Facultad de Ciencias Agroalimentarias::Escuela de Tecnología de Alimentoses_ES
dc.description.procedenceUCR::Vicerrectoría de Docencia::Salud::Facultad de Medicina::Escuela de Medicinaes_ES


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