Changes in carotenoid concentration in human postprandial chylomicrons and antioxidant effect in HepG2 caused by differently processed fruit and vegetable soups.
Artikel i vetenskaplig tidskrift, 2012

Ten subjects consumed one serving of an optimised or a reference soup produced using modified or traditional processing methods, respectively. Both soups contained the same proportions of carrot, tomato and broccoli, but with 5% olive oil in the optimised soup and 2.5% in the reference soup. The β-carotene content in 600 mL of the optimised/reference soups was 4.10/2.90 mg, and the lycopene content was 3.90/2.71 mg. The β-carotene and lycopene concentrations in chylomicrons isolated from blood serum samples were similar for both groups. Only 50% of subjects could be considered as carotenoid responders and, in agreement with in vitro accessibility data, the β-carotene concentration in the chylomicrons of these subjects was significantly higher in the group consuming the optimised soup, while no changes were found for lycopene. Postprandial chylomicrons from the optimised soup group exhibited significantly higher antioxidant activity in HepG2 cells than the other group. The stimulation of HepG2 cells by human postprandial chylomicrons seems useful for evaluating the antioxidant effect of different food matrices. © 2011 Elsevier Ltd. All rights reserved.

HepG2

beta-carotene

Lycopene

fruit and vegetable

antioxidant

human post-prandial chylomicron

Författare

M. Sanchez-Campillo

Universidad de Murcia

E. Larque

Universidad de Murcia

D. Gonzalez-Silvera

Universidad de Murcia

Rebeca Martinez-Tomas

Universidad de Murcia

Manuel Garcia-Fernandez

Universidad de Murcia

F. Aviles

Hospital Virgen de la Arrixaca

Anna Wellner

Chalmers, Kemi- och bioteknik, Livsvetenskaper, Livsmedelsvetenskap

L Bialek

Unilever R&D Vlaardingen

S. Parra

Hospital Virgen de la Arrixaca

Marie Alminger

Chalmers, Kemi- och bioteknik, Livsvetenskaper, Livsmedelsvetenskap

Salvador Zamora

Universidad de Murcia

F. Perez-Llamas

Universidad de Murcia

Food Chemistry

0308-8146 (ISSN)

Vol. 133 38-44

Ämneskategorier

Fysiologi

Annan medicinsk grundvetenskap

Kemi

Styrkeområden

Livsvetenskaper och teknik

DOI

10.1016/j.foodchem.2011.12.057