HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Granado, F. Articles by Blázquez, S. Search for Related Content PubMed PubMed Citation Articles by Granado, F. Articles by Blázquez, S.

---

ORIGINAL RESEARCH ARTICLE

Bioavailability of Carotenoids and Tocopherols from Broccoli: In Vivo and In Vitro Assessment

Unidad de Vitaminas, Servicio de Endocrinología y Nutrición, Hospital Universitario Puerta de Hierro, Madrid 28035, Spain

To whom requests for reprints should be addressed at ¹ Unidad de Vitaminas, Servicio de Endocrinología y Nutrición, Hospital Universitario Puerta de Hierro, 28035 Madrid, Spain. E-mail: fgranado.hpth{at}salud.madrid.org

Fruits and vegetables are the major sources of biologically active compounds, and carotenoids and tocopherols constitute important groups in human diets. Bioavailability is a critical feature in the assessment of the role of micronutrients in human health, and the approaches to this issue include in vitro and in vivo methods. Our aim was to evaluate the bioavailability of carotenoids and tocopherols present in broccoli and to compare in vitro and in vivo approaches. Fourteen apparently healthy volunteers consumed 200 g broccoli once a day for seven days. Blood samples were drawn at baseline and after intervention to determine changes in lutein, ß-carotene, and - and -tocopherol as relevant phytochemicals provided with this vegetable. Broccoli also was subjected to simulated gastrointestinal digestion to assess changes related to preabsorptive processes. Analytes in serum and at each phase of the digestion were assayed by high-performance liquid chromatography. During the intervention, the amounts supplied daily ranged from 2.4 to 3.1 mg lutein, 1.4 to 1.8 mg ß-carotene, 4.5 to 6.8 mg -tocopherol, and 0.8 to 1.8 mg -tocopherol.

Significant changes in serum in both men and women were observed only for lutein, whereas for -tocopherol a significant change was detected in women. No changes were observed for -tocopherol, ß-carotene, retinol, the -tocopherol-to-cholesterol ratio, or serum lipids. Using the in vitro model, more than 75% of lutein, ß-carotene, -tocopherol, and -tocopherol remained at the duodenal phase, whereas incorporation into the supernatants accounted for <20% of the initial content in food. Regular consumption of broccoli at dietary levels increased serum concentrations of lutein and -tocopherol without affecting -tocopherol or ß-carotene status in serum. The behavior of these phytochemicals under in vitro gastrointestinal conditions does not fully explain the changes observed in vivo.

Key Words: bioavailability • carotenoids • tocopherols • human study

This article has been cited by other articles:

				O. Kenny, Y. O'Callaghan, and N.M. O'Brien Effects of Ingredient Incorporation into Sausage Meat on the Micellarisation and uptake of {alpha}-tocopherol by Caco-2 Human Intestinal Cells Food Science and Technology International, February 1, 2008; 14(1): 79 - 86. [Abstract] [PDF]