Relative contribution of α-carotene to postprandial vitamin A concentrations in healthy humans after carrot consumption

The American Journal of Clinical Nutrition
Jessica L CooperstoneRachel E Kopec

Abstract

Background: Asymmetric α-carotene, a provitamin A carotenoid, is cleaved to produce retinol (vitamin A) and α-retinol (with negligible vitamin A activity). The vitamin A activity of α-carotene-containing foods is likely overestimated because traditional analytic methods do not separate α-retinol derivatives from active retinol.Objective: This study aimed to accurately characterize intestinal α-carotene cleavage and its relative contribution to postprandial vitamin A in humans after consumption of raw carrots.Design: Healthy adults (n = 12) consumed a meal containing 300 g raw carrot (providing 27.3 mg β-carotene and 18.7 mg α-carotene). Triglyceride-rich lipoprotein fractions of plasma were isolated and extracted, and α-retinyl palmitate (αRP) and retinyl palmitate were measured over 12 h postprandially via high-performance liquid chromatography-tandem mass spectrometry. The complete profile of all α-retinyl esters and retinyl esters was measured at 6 h, and total absorption of α- and β-carotene was calculated.Results: αRP was identified and quantified in every subject. No difference in preference for absorption of β- over α-carotene was observed (adjusting for dose, 28% higher, P = 0.103). After absorption, β-carotene trended ...Continue Reading

Associated Clinical Trials

Citations

Sep 5, 2019·Molecular Nutrition & Food Research·Barbara WaltherGuy Vergères
Sep 25, 2019·The Journal of Veterinary Medical Science·Kentaro UedaTohru Matsui
Dec 4, 2019·Biochimica Et Biophysica Acta. Molecular and Cell Biology of Lipids·Johannes von LintigSrinivasagan Ramkumar
Dec 29, 2020·Nutrition, Metabolism, and Cardiovascular Diseases : NMCD·Darel Wee Kiat TohJung Eun Kim
Jun 9, 2018·ACS Chemical Biology·Mary E KellyJohannes von Lintig

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