Fruits and stir-fried vegetables increase plasma carotenoids in young adults.

Abstract

We examined the plasma levels of carotenoids in young adults after a dietary intervention composed of increased intakes of fruits and stir-fried vegetables from a Taiwanese mixed diet. Thirty-four apparently healthy, non-smoking subjects who normally ingested less than two and a half servings of fruits and vegetables daily were selected for the study. Meals changed were lunch and dinner on weekdays for a period of 4 weeks. The test meal consisted of three servings of stir-fried vegetables and two servings of fresh fruits. Plasma carotenoid levels in subjects significantly increased from 19%-32% for beta-carotene, 15%-47% for lycopene and 59%-88% for beta-crytoxanthin (p < 0.05) from week 1 to 4. However, these concentrations of beta-carotene and lycopene significantly decreased after stopping the consumption of the test meals. This study reveals the importance of a continuous consumption of carotenoid rich foods in order to maintain high levels of plasma carotenoids for the potential prevention of chronic diseases in individuals.

• Authors: Yu-Ju Lin, Yi-Wen Chien, Shwu-Huey Yang, Hsing-Hsien Cheng
• Journal: Asia Pacific journal of clinical nutrition (Asia Pac J Clin Nutr) Vol. 16 Issue 4 Pg. 616-23 ( 2007) ISSN: 0964-7058 [Print] Australia
• PMID: 18042520 (Publication Type: Journal Article, Randomized Controlled Trial)

Chemical References

• Cryptoxanthins
• Lipids
• Xanthophylls
• Zeaxanthins
• beta Carotene
• Carotenoids
• Lycopene
• Lutein

Topics

• Adult
• Blood Chemical Analysis
• Carotenoids (administration & dosage, analysis, blood)
• Chromatography, High Pressure Liquid
• Cross-Over Studies
• Cryptoxanthins
• Diet
• Diet Records
• Female
• Fruit
• Humans
• Lipids (blood)
• Lutein (administration & dosage, blood)
• Lycopene
• Male
• Vegetables
• Xanthophylls (administration & dosage, blood)
• Zeaxanthins
• beta Carotene (administration & dosage, blood)