β-Cryptoxanthin is more bioavailable in humans from fermented orange juice than from orange juice
MetadataShow full item record
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 (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
Showing items related by title, author, creator and subject.
Consumption of orange fermented beverage improves antioxidant status and reduces peroxidation lipid and inflammatory markers in healthy humans (2020) Escudero-López B.; Ortega Á.; Cerrillo I.; Rodríguez-Griñolo M.-R.; Muñoz-Hernández R.; Macher H.C.; Martín F.; Hornero-Méndez D.; Mena P.; Del Rio D.; ... (John Wiley and Sons Ltd, 2018)
Effect of thermal processing on the profile of bioactive compounds and antioxidant capacity of fermented orange juice (2020) Escudero-López B.; Cerrillo I.; Gil-Izquierdo Á.; Hornero-Méndez D.; Herrero-Martín G.; Berná G.; Medina S.; Ferreres F.; Martín F.; Fernández-Pachón M.-S. (Taylor and Francis Ltd, 2016)
Effect of daily intake of a low-alcohol orange beverage on cardiovascular risk factors in hypercholesterolemic humans (2020) Cerrillo I.; Escudero-López B.; Ortega A.; Martín F.; Fernández-Pachón M.S. (Elsevier Ltd, 2019)