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

Rebeca Martinez-Tomas ; Fransisca Peres-Llamas ; Maria Sanchez-Campillo ; Daniel Gonzalez-Silvera ; Ana Cascales ; Manuel Garcia-Fernandez ; Juan Lopez-Jimenez ; Salvador Navarro ; Maria Burgos ; Franscica Lopez-Azorin ; Anna Wellner (Institutionen för kemi- och bioteknik, Livsmedelsvetenskap) ; Fransisca Plaza ; Lucy Bialek ; Marie Alminger (Institutionen för kemi- och bioteknik, Livsmedelsvetenskap) ; Elvira Larque
Food Chemistry (0308-8146). Vol. 134 (2012), 1, p. 127-133.
[Artikel, refereegranskad vetenskaplig]

The effect of daily intakes of two differently processed fruit and vegetable soups on beta-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 beta-carotene concentration was significantly higher with the optimised than with the reference soup after the supplementation (0.41 +/- 0.05 vs. 0.24 +/- 0.03 mu M, respectively), whereas the serum lycopene concentration was higher in subjects consuming the reference (0.06 +/- 0.02 vs. 0.16 +/- 0.02 mu M). The change in serum homocysteine levels tended to be greater in the optimised group (-1.67 +/- 0.63 vs. 0.02 +/- 0.17 mu M, p = 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 beta-carotene and lycopene concentrations and reduced the levels of several oxidative stress makers, particularly in subjects consuming the optimised soup.

Nyckelord: Lycopene, beta-carotene, human serum, oxidative stress

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Denna post skapades 2012-04-05. Senast ändrad 2015-06-12.
CPL Pubid: 156469


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Institutionen för kemi- och bioteknik, Livsmedelsvetenskap (2005-2014)



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