The plasma beta-carotene response to a single meal of carrots in Guatemalan schoolchildren

Comprehensive Database of Carotenoid Contents in Ibero-American Foods. A Valuable Tool in the Context of Functional Foods and the Establishment of Recommended Intakes of Bioactives

Foods that are commonly consumed in the diet are considered to provide more than 40 different carotenoids. However, the content in carotenoids varies considerably in both qualitative and quantitative terms as a consequence of different genotypes, climatic conditions of the production area, and agronomic factors, among others. In this paper, analytical data, obtained by HPLC or UHPLC, of carotenoids in fruits and vegetables produced in Ibero-America have been compiled from peer-reviewed journals, organized in food categories, and documented in relation to the sampling and analytical quality system used. In addition to common products of the diet of the Ibero-American countries, other wild or little used fruit and vegetables have been included with the aim of contributing to promote and to value species and local varieties. The importance of the commodities containing carotenoids in food, health, agriculture, and biodiversity, and the need of their preservation, was evidenced in this work namely by the large differences in carotenoid content related to the locals of production and varieties, and the high levels of carotenoids in native fruits and vegetables. The contribution of these compounds to meet the needs of vitamin A as well as the necessity of establishing recommendation for the daily intakes of theses bioactive compounds were also discussed.

Serum α- and β-Carotene Concentrations Qualitatively Respond to Sustained Carrot Feeding

β-Carotene is a predominant source of vitamin A in developing countries. Genetically selected “high carotene” carrots could have an impact on the vitamin A and antioxidant status of people if widely adopted. A 3 × 3 crossover study in humans ( n = 10) evaluated the difference in uptake and clearance of α- and β-carotene from carrots genetically selected and traditionally bred to have high, typical, or no carotene. Subjects were fed white (0 mg α- and β-carotene/d), orange (1.8 mg α-carotene and 2.6 mg β-carotene/d), or dark-orange (4 mg α-carotene and 7 mg β-carotene/d) carrots in muffins for 11 d, with a 10-d washout phase between treatments. Serum carotenoid and retinol concentrations were measured by HPLC. C-reactive protein (CRP), an indicator of underlying inflammation or infection which may lower serum retinol, was measured at the beginning of each period. A significant treatment effect occurred for serum α- and β-carotene concentrations ( P < 0.001), and a trend towards a negative effect of subjects’ BMI on concentrations ( P= 0.08). A significant treatment by sequence interaction was observed ( P = 0.038), which was attributable to a difference in serum α- and β-carotene concentrations between carrot treatments in the first period. Serum retinol remained stable for the first 20 d of the intervention and then decreased ( P = 0.02). CRP was not elevated in any subject. High carotene carrots provide more provitamin A carotenoids than the typical store-bought variety, without a change in flavor. The availability of high carotene carrots could readily increase consumption of β-carotene and potentially impact the vitamin A status of those individuals who are deficient or at risk of depletion.