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Colonic Fermentation Aids Carotenoid BioaccessibilityColonic Fermentation Aids Carotenoid Bioaccessibility

August 21, 2006

1 Min Read
Colonic Fermentation Aids Carotenoid Bioaccessibility

MADRID, Spain--Researchers from the Universidad Complutense de Madrid examined the intestinal bioaccessibilities of major dietary carotenoids from fruits and vegetables to assess how that may impact the ability of carotenoid-rich foods to reduce the incidence of certain chronic diseases (J Agric Food Chem, Epub July 4, 2006; DOI:10.1021/jf0609835). Using a bioaccessibility model including enzymatic digestion and in vitro colonic fermentation, the researchers determined lutein presented greater small intestine bioaccessibility (79 percent) than beta-carotene (27 percent) or lycopene (40 percent). In the large intestine, similar amounts of beta-carotene and lycopene were released from the food matrix (57 percent each), with only 17 percent of lutein released. Further, the researchers noted colonic fermentation appears to be important for carotenoid availability in the gut.

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