Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 66644
Title Dietary factors that affect the bioavailability of carotenoids
Author(s) Hof, K.H. van het; West, C.E.; Weststrate, J.A.; Hautvast, J.G.A.J.
Source The Journal of Nutrition 130 (2000). - ISSN 0022-3166 - p. 503 - 506.
Department(s) Human Nutrition (HNE)
Publication type Refereed Article in a scientific journal
Publication year 2000
Abstract Carotenoids are thought to contribute to the beneficial effects of increased vegetable consumption. Various dietary factors have an effect on the bioavailability of carotenoids. The type of food matrix in which carotenoids are located is a major factor. The bioavailability of ß-carotene from vegetables in particular has been shown to be low (14␏rom mixed vegetables) compared with that of purified ß-carotene added to a simple matrix (e.g., salad dressing), whereas for lutein, the difference is much smaller (relative bioavailability of 67␏rom mixed vegetables). Processing, such as mechanical homogenization or heat treatment, has the potential to enhance the bioavailability of carotenoids from vegetables (from 18␝o a sixfold increase). The amount of dietary fat required to ensure carotenoid absorption seems low (~3–5 g per meal), although it depends on the physicochemical characteristics of the carotenoids ingested. Unabsorbable, fat-soluble compounds reduce carotenoid absorption, and interaction among carotenoids may also result in a reduced carotenoid bioavailability. Research into the functional benefits of carotenoids should consider the fact that the bioavailability of ß-carotene in particular is one order of magnitude higher when provided as a pure compound added to foods than when it is present naturally in foods.
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