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
Artikel i vetenskaplig tidskrift, 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

Författare

Rebeca Martinez-Tomas

Universidad de Murcia

F. Perez-Llamas

Universidad de Murcia

M. Sanchez-Campillo

Universidad de Murcia

D. Gonzalez-Silvera

Universidad de Murcia

Ana Cascales

Universidad de Murcia

Manuel Garcia-Fernandez

Universidad de Murcia

Juan Lopez-Jimenez

Universidad de Murcia

Salvador Navarro

Universidad de Murcia

M. I. Burgos

Hospital Virgen de la Arrixaca

Franscica Lopez-Azorin

Hospital Virgen de la Arrixaca

Anna Wellner

Chalmers, Kemi- och bioteknik, Livsvetenskaper, Livsmedelsvetenskap

Fransisca Plaza

Hospital Virgen de la Arrixaca

L Bialek

Unilever R and D

Marie Alminger

Chalmers, Kemi- och bioteknik, Livsvetenskaper, Livsmedelsvetenskap

E. Larque

Universidad de Murcia

Food Chemistry

0308-8146 (ISSN)

Vol. 134 1 127-133

Ämneskategorier

Fysiologi

Annan medicinsk grundvetenskap

Kemi

Styrkeområden

Livsvetenskaper och teknik

DOI

10.1016/j.foodchem.2012.02.078

Mer information

Skapat

2017-10-08