Daily intake of fruit and vegetable soups processed in different ways increases human serum 尾-carotene and lycopene concentrations and reduces levels of several oxidative stress markers in healthy subjects

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• 作者：Rebeca Martí ; nez-Tomá ; s^a ; Francisca P&eacute ; rez-Llamas^a ; ^{frapella@um.es} ; Marí ; a Sá ; nchez-Campillo^a ; Daniel Gonzá ; lez-Silvera^a ; Ana I. Cascales^a ; Manuel Garcí ; a-Ferná ; ndez^a ; Jos&eacute ; Á ; . Ló ; pez-Jim&eacute ; nez^a ; Salvador Zamora Navarro^a ; Marí ; a I. Burgos^b ; Fernando Ló ; pez-Azorí ; n^b ; Anna Wellner^c ; Francisco Avil&eacute ; s Plaza^b ; Lucy Bialek^d ; Marie Alminger^c ; Elvira Larqu&eacute ; ^a
• 关键词：尾-Carotene ; Lycopene ; Bioavailability ; Antioxidant effect
• 刊名：Food Chemistry
• 出版年：2012
• 期刊代码：48_03088146
• 类别：abs
• 出版时间：1 September, 2012
• 卷：134
• 期：1
• 页码：127-133
• 文件大小：250 K

摘要

The effect of daily intakes of two differently processed fruit and vegetable soups on 尾-carotene and lycopene bioavailability, oxidative stress and cardiovascular risk biomarkers was investigated. An optimised soup produced using heat treatments and high pressure homogenisation for high nutrient retention, and a traditionally produced reference soup were tested. Serum 尾-carotene concentration was significantly higher with the optimised than with the reference soup after the supplementation (0.41 卤 0.05 m>vs.m> 0.24 卤 0.03 渭M, respectively), whereas the serum lycopene concentration was higher in subjects consuming the reference (0.06 卤 0.02 m>vs.m> 0.16 卤 0.02 渭M). The change in serum homocysteine levels tended to be greater in the optimised group (鈭?.67 卤 0.63 m>vs.m> 0.02 卤 0.17 渭M, m>pm> = 0.06). Serum antioxidant enzyme activity decreased significantly with consumption of both soups, but to a greater extent with the optimised soup. The consumption of the fruit and vegetable soups increased serum 尾-carotene and lycopene concentrations and reduced the levels of several oxidative stress makers, particularly in subjects consuming the optimised soup.