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Cited by 444

The DOI matches its Crossref record; 27 of the 27 references it cites were found in a registry or an index.

Bioaccessibility of Carotenoids and Vitamin E from Their Main Dietary Sources

Reboul, Emmanuelle, Richelle, Myriam, Perrot, Eloïse, Desmoulins-Malezet, Christiane, Pirisi, Victor, Borel, Patrick·2006·Journal of Agricultural and Food Chemistry
DOI 10.1021/jf061818s
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Abstract

Vitamin E and carotenoids are fat-soluble microconstituents that may exert beneficial effects in humans, including protection against cancer, cardiovascular diseases, and age-related eye diseases. Their bioavailability is influenced by various factors including food matrix, formulation, and food processing. Since human studies are labor-intensive, time-consuming, and expensive, the in vitro model used in this study is increasingly being used to estimate bioaccessibility of these microconstituents. However, the ability of this model to predict bioavailability in a healthy human population has not yet been verified. The first aim of this study was to validate this model by comparing model-derived bioaccessibility data with (i) human-derived bioaccessibility data and (ii) published mean bioavailability data reported in studies involving healthy humans. The second aim was to use it to measure alpha- and gamma-tocopherol, beta-carotene, lycopene, and lutein bioaccessibility from their main dietary sources. Bioaccessibility as assessed with the in vitro model was well correlated with human-derived bioaccessibility values (r = 0.90, p < 0.05), as well as relative mean bioavailability values reported in healthy human groups (r = 0.98, p < 0.001). The bioaccessibility of carotenoids and vitamin E from the main dietary sources was highly variable, ranging from less than 0.1% (beta-carotene from raw tomato) to almost 100% (alpha-tocopherol from white bread). Bioaccessibility was dependent on (i) microconstituent species (lutein > beta-carotene and alpha-carotene > lycopene and alpha-tocopherol generally > gamma-tocopherol), (ii) food matrix, and (iii) food processing.

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Metadata

Authors
Reboul, E., Richelle, M., Perrot, E., Desmoulins-Malezet, C., Pirisi, V., & Borel, P.
Venue
Journal of Agricultural and Food Chemistry
Publisher
American Chemical Society (ACS)
Published
2006-10-13
Volume
54
Issue
23
Pages
8749-8755
ISSN
  • 0021-8561 (ISSN-L)
  • 1520-5118
DOI
10.1021/jf061818s
OpenAlex
W1980511079
Cited by
444
References
27
FWCI
8.07
Type
journal article
Language
en
Open access
closed

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