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

dc.contributor.authorHornero-Méndez D.
dc.contributor.authorCerrillo I.
dc.contributor.authorOrtega Á.
dc.contributor.authorRodríguez-Griñolo M.-R.
dc.contributor.authorEscudero-López B.
dc.contributor.authorMartín F.
dc.contributor.authorFernández-Pachón M.-S.
dc.date.accessioned2020-09-02T22:20:32Z
dc.date.available2020-09-02T22:20:32Z
dc.date.issued2018
dc.identifier10.1016/j.foodchem.2018.04.083
dc.identifier.citation262, , 215-220
dc.identifier.issn03088146
dc.identifier.urihttps://hdl.handle.net/20.500.12728/4910
dc.descriptionCarotenoids, 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 (AUC0-8 h) 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. © 2018 Elsevier Ltd
dc.language.isoen
dc.publisherElsevier Ltd
dc.subjectAlcoholic fermentation
dc.subjectBioavailability
dc.subjectCarotenoids
dc.subjectHumans
dc.subjectOrange juice
dc.subjectβ-Cryptoxanthin
dc.subjectBiochemistry
dc.subjectChromium compounds
dc.subjectFermentation
dc.subjectFruit juices
dc.subjectPigments
dc.subjectAlcoholic fermentation
dc.subjectBioavailability
dc.subjectCarotenoids
dc.subjectHumans
dc.subjectOrange juice
dc.subjectCitrus fruits
dc.subjectalcohol
dc.subjectalpha carotene
dc.subjectascorbic acid
dc.subjectbeta carotene
dc.subjectbeta cryptoxanthin
dc.subjectcarbohydrate
dc.subjectcarotenoid
dc.subjectcitric acid
dc.subjectepoxide
dc.subjectxanthophyll
dc.subjectzeaxanthin
dc.subjectzeta carotene
dc.subjectabsorption
dc.subjectadult
dc.subjectArticle
dc.subjectbeverage
dc.subjectbioavailability
dc.subjectcomparative study
dc.subjectconcentration (parameters)
dc.subjectcontrolled study
dc.subjectfemale
dc.subjectfermented product
dc.subjectfood intake
dc.subjectfood quality
dc.subjecthigh performance liquid chromatography
dc.subjecthuman
dc.subjecthuman experiment
dc.subjectmale
dc.subjectnormal human
dc.subjectorange juice
dc.titleβ-Cryptoxanthin is more bioavailable in humans from fermented orange juice than from orange juice
dc.typeArticle


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