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Luo H, Li Z, Straight CR, Wang Q, Zhou J, Sun Y, Lo CY, Yi L, Wu Y, Huang J, Wolfe W, Sutherland DZ, Miller MS, McClements DJ, Decker EA, Xiao H. Black pepper and vegetable oil-based emulsion synergistically enhance carotenoid bioavailability of raw vegetables in humans. Food Chem 2022; 373:131277. [PMID: 34799132 DOI: 10.1016/j.foodchem.2021.131277] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 09/25/2021] [Accepted: 09/28/2021] [Indexed: 11/16/2022]
Abstract
This study demonstrated the combination of black pepper and a canola oil-based emulsion synergistically enhanced carotenoid bioavailability of raw vegetables in humans. In a randomized crossover design, healthy young adults consumed (1) vegetable salad (control), (2) salad with canola oil emulsion (COE), (3) salad with black pepper (BP), and (4) salad with canola oil emulsion and black pepper (COE + BP). COE + BP led to a higher AUC0-10h of total plasma carotenoids (p < 0.0005) than the control (6.1-fold), BP (2.1-fold), and COE (3.0-fold). COE + BP increased AUC0-10h of plasma lutein, α-carotene, β-carotene, and lycopene by 4.8, 9.7, 7.6, and 5.5-fold than the control, respectively (p < 0.0001). COE + BP produced a significant synergy in increasing both Cmax and AUC0-10h of total carotenoids, α-carotene, β-carotene, and lycopene. Moreover, COE + BP produced a stronger enhancement on AUC0-10h of total carotenoids, α-carotene, β-carotene, and lycopene in females than in males.
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Affiliation(s)
- Haiyan Luo
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Zhengze Li
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Chad R Straight
- Department of Kinesiology, University of Massachusetts, Amherst, MA 01003, USA
| | - Qi Wang
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Jiazhi Zhou
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Yukun Sun
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Chia-Yu Lo
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Lingxiao Yi
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Yanyan Wu
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Jingyuan Huang
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - William Wolfe
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | | | - Mark S Miller
- Department of Kinesiology, University of Massachusetts, Amherst, MA 01003, USA
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; Institute for Applied Life Sciences, University of Massachusetts, Amherst, MA 01003, USA
| | - Eric A Decker
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; Institute for Applied Life Sciences, University of Massachusetts, Amherst, MA 01003, USA
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; Institute for Applied Life Sciences, University of Massachusetts, Amherst, MA 01003, USA.
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