Effect of the consumption of a fruit and vegetable soup with high in vitro carotenoid accessibility on serum carotenoid concentrations and markers of oxidative stress in young men
Artikel i vetenskaplig tidskrift, 2012

Aim To evaluate the effect of the daily intake of a fruit & vegetable soup with high in vitro bioaccessibility of carotenoids on β-carotene and lycopene serum concentrations. Methods Fourteen healthy young men (24 ± 1 years) received 300 mL/day of a carrot, tomato, and broccoli soup, containing 3.9 mg β-carotene and 4 mg lycopene, for 4 weeks followed by a 4-week washout period. The serum carotenoid response and oxidative markers were analyzed after 3 and 4 weeks of soup consumption and after a 4-week washout. Results The in vitro bioaccessibility of β-carotene and lycopene was 55 and 43%, respectively, in the soup. Serum β-carotene concentrations were significantly higher than baseline (0.33 ± 0.05 μmol/L) after 3 weeks (0.69 ± 0.06 μmol/L) and 4 weeks (0.78 ± 0.10 μmol/L) of soup consumption (P < 0.001). Serum lycopene was also significantly higher compared with baseline levels (0.26 ± 0.08–0.56 ± 0.04 μmol/L and 0.60 ± 0.04 μmol/L, after 3 and 4 weeks, respectively) (P < 0.001). Although the highest concentration of both carotenoids was found after 4 weeks, the levels were not statistically different from the levels at 3 weeks. A 4-week washout significantly decreased serum carotenoid concentrations, although only β-carotene returned to baseline. Glutathione peroxidase (GPx) increased significantly after soup supplementation compared with baseline, while superoxide dismutase was significantly lower only after 3 weeks. Glutathione reductase, lipid, protein, and DNA oxidative markers remained unchanged. Conclusions The soup contributed to increasing the concentration of each carotenoid by more than 100% after 3 and 4 weeks of consumption, the maximum increase being observed after 4 weeks. Oxidative markers did not show any variation except for GPx. Serum lycopene half-life was longer than that of β-carotene, which may be important for studies evaluating both carotenoids.

oxidative stress

Carotenoid bioavailability



Rebeca Martinez-Tomas

Universidad de Murcia

E. Larque

Universidad de Murcia

D. Gonzalez-Silvera

Universidad de Murcia

M. Sanchez-Campillo

Universidad de Murcia

M. I. Burgos

Hospital Virgen de la Arrixaca

Anna Wellner

Chalmers, Kemi- och bioteknik, Livsvetenskaper

S. Parra

Hospital Virgen de la Arrixaca

L Bialek


Marie Alminger

Chalmers, Kemi- och bioteknik, Livsvetenskaper

F. Perez-Llamas

Universidad de Murcia

European Journal of Nutrition

1436-6207 (ISSN) 1436-6215 (eISSN)

Vol. 51 2 231-239




Livsvetenskaper och teknik (2010-2018)



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