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
Journal article, 2012

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.

beta-carotene

human serum

oxidative stress

Lycopene

Author

Rebeca Martinez-Tomas

University of Murcia

F. Perez-Llamas

University of Murcia

M. Sanchez-Campillo

University of Murcia

D. Gonzalez-Silvera

University of Murcia

Ana Cascales

University of Murcia

Manuel Garcia-Fernandez

University of Murcia

Juan Lopez-Jimenez

University of Murcia

Salvador Navarro

University of Murcia

M. I. Burgos

Hospital Virgen de la Arrixaca

Franscica Lopez-Azorin

Hospital Virgen de la Arrixaca

Anna Wellner

Chalmers, Chemical and Biological Engineering, Life Sciences, Food and Nutrition Science

Fransisca Plaza

Hospital Virgen de la Arrixaca

L Bialek

Unilever R and D

Marie Alminger

Chalmers, Chemical and Biological Engineering, Life Sciences, Food and Nutrition Science

E. Larque

University of Murcia

Food Chemistry

0308-8146 (ISSN)

Vol. 134 1 127-133

Subject Categories

Physiology

Other Basic Medicine

Chemical Sciences

Areas of Advance

Life Science Engineering (2010-2018)

DOI

10.1016/j.foodchem.2012.02.078

More information

Created

10/8/2017