Anthocyanins in purple-orange carrots (Daucus carota L.) do not influence the bioavailability of beta-carotene in young women.
Purple carrots contain anthocyanins in addition to the provitamin A carotenoids in typical orange carrots. Simultaneous consumption of these phytochemicals in carrots may affect the bioavailability of carotenoids. The bioavailability of beta-carotene in humans was assessed from an acute feeding of orange (OC) and purple (PC) carrots with white (WC) as a control. Carrot smoothies were served to female subjects (n = 5, aged 21-26 years) for breakfast after 1 week on a low carotenoid diet and overnight fast. OC and PC smoothies were equalized to 10.3 mg of all-trans beta-carotene. Plasma beta-carotene was measured for 144 h following treatments. Peak plasma concentrations of OC and PC treatments did not differ. The PC treatment 0-144 h area-under-the-curve for beta-carotene was 76% of the OC treatment (P < 0.05). However, when the first 24 h were compared, OC and PC treatments did not differ, suggesting that anthocyanins in purple carrots do not affect the absorption of beta-carotene postprandially.
Arscott
Sara A
SA
Interdepartmental Graduate Program in Nutritional Sciences, University of Wisconsin-Madison, Madison, Wisconsin 53706, USA.
Simon
Philipp W
PW
Tanumihardjo
Sherry A
SA
D000328:Adult; D000872:Anthocyanins / Q000494:pharmacology*; D019540:Area Under Curve; D001682:Biological Availability; D018552:Daucus carota / Q000737:chemistry*; D005260:Female; D006801:Humans; D019207:beta Carotene / Q000097:blood / Q000493:pharmacokinetics*
D000872:Anthocyanins; D019207:beta Carotene