β-Cryptoxanthin is more bioavailable in humans from fermented orange juice than from orange juice.

Dámaso Hornero-Méndez, Isabel Cerrillo, Ángeles Ortega, María-Rosario Rodríguez-Griñolo, Blanca Escudero-López, Franz Martín, María-Soledad Fernández-Pachón

Journal: Food chemistry 2018;262():215-220

PMID: 29751912

Full Text on Elsevier Science View on PubMed

Abstract

Carotenoids, especially β-cryptoxanthin, exert multiple biological activities in the organism. Various processing techniques can improve carotenoid bioavailability in relation to the food matrix. The study objective was to compare the bioavailability of carotenoids from orange juice (OJ) with that from a beverage obtained by alcoholic fermentation of orange juice (FOB). Seven volunteers were recruited for a randomized, controlled, and crossover study. Post-intake plasma carotenoid concentrations were measured by HPLC in the subjects at 0-8 h after their consumption of OJ or FOB. β-Cryptoxanthin and lutein absorption was significantly higher from FOB than from OJ, but no significant difference in zeaxanthin absorption was found. The mean baseline-corrected area under the concentration curve (AUC) for β-cryptoxanthin, lutein and zeaxanthin was 24.6-, 1.3- and 4.65-fold larger, respectively, after FOB versus OJ consumption. This fermented orange beverage could be an abundant source of bioavailable carotenoids, and its regular consumption may exert healthy effects.

Address: Departamento de Fitoquímica de los Alimentos, Instituto de la Grasa-CSIC, Campus Universitario Pablo de Olavide, Carretera de Utrera Km 1, E-41013 Sevilla, Spain. Electronic address: [email protected].; Área de Nutrición y Bromatología, Departamento de Biología Molecular e Ingeniería Bioquímica, Universidad Pablo de Olavide, Carretera de Utrera Km 1, E-41013 Sevilla, Spain; Investigador Asociado, Facultad de Ciencias de la Salud, Universidad Autónoma de Chile, Avenida Pedro de Valdivia 641, 7500912 Santiago de Chile, Chile. Electronic address: [email protected].; Área de Nutrición y Bromatología, Departamento de Biología Molecular e Ingeniería Bioquímica, Universidad Pablo de Olavide, Carretera de Utrera Km 1, E-41013 Sevilla, Spain; CIBER de Diabetes y Enfermedades Metabólicas Asociadas (CIBERDEM), Universidad Pablo de Olavide, Carretera de Utrera Km 1, E-41013 Sevilla, Spain. Electronic address: [email protected].; Área de Estadística e I.O., Departamento de Economía, Métodos Cuantitativos e Historia Económica, Universidad Pablo de Olavide, Carretera de Utrera Km 1, E-41013 Sevilla, Spain. Electronic address: [email protected].; Área de Nutrición y Bromatología, Departamento de Biología Molecular e Ingeniería Bioquímica, Universidad Pablo de Olavide, Carretera de Utrera Km 1, E-41013 Sevilla, Spain. Electronic address: [email protected].; Área de Nutrición y Bromatología, Departamento de Biología Molecular e Ingeniería Bioquímica, Universidad Pablo de Olavide, Carretera de Utrera Km 1, E-41013 Sevilla, Spain; CIBER de Diabetes y Enfermedades Metabólicas Asociadas (CIBERDEM), Universidad Pablo de Olavide, Carretera de Utrera Km 1, E-41013 Sevilla, Spain. Electronic address: [email protected].; Área de Nutrición y Bromatología, Departamento de Biología Molecular e Ingeniería Bioquímica, Universidad Pablo de Olavide, Carretera de Utrera Km 1, E-41013 Sevilla, Spain; Investigador Asociado, Facultad de Ciencias de la Salud, Universidad Autónoma de Chile, Avenida Pedro de Valdivia 641, 7500912 Santiago de Chile, Chile. Electronic address: [email protected].

DOI: 10.1016/j.foodchem.2018.04.083

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MeSH Terms: Adult, Beta-Cryptoxanthin, Biological Availability, Carotenoids, Citrus sinensis, Cross-Over Studies, Female, Fermentation, Food Handling, Fruit and Vegetable Juices, Humans, Lutein, Male, Random Allocation, Young Adult, Zeaxanthins