ArticleJournal of food science and technology2017
Dietary fat composition, food matrix and relative polarity modulate the micellarization and intestinal uptake of carotenoids from vegetables and fruits.
Article in Journal of food science and technology, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 25 papers, 1 of them a synthesis that pooled it.
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Who cites it
25 citing papers in PubMed, 1 synthesis or guideline pooled it, 78 citations in OpenAlex.
- Processed and raw tomato consumption and risk of prostate cancer: a systematic review and dose-response meta-analysis.Prostate cancer and prostatic diseases · 2018Pooled it
- Carotenoids in the Context of the Mediterranean Dietary Pattern: From Food Matrix and Bioavailability to Biomarkers and Human Health.Antioxidants (Basel, Switzerland) · 2026Review
- Traditional Food Systems as Nutrient Optimization Architectures: Mechanisms of Bioavailability and Dietary Resilience.Nutrients · 2026Review
- Metabolomic Profiling of Commercial Tomato Puree by One-Shot Mass Spectrometry-Based Analysis: A Qualitative Perspective.Metabolites · 2025Article
- Buriti (Foods (Basel, Switzerland) · 2025Article
- Recent advances in carotenoid absorption, distribution, and elimination.Biochimica et biophysica acta. Molecular and cell biology of lipids · 2025Review
- Isolation of Carrot Chromoplasts and Assessment of Their Carotenoid Content and Bioaccessibility.Molecules (Basel, Switzerland) · 2025Article
- Bioavailability and provitamin A activity of neurosporaxanthin in mice.Communications biology · 2023Article
- A Comprehensive Review of Phytonutrients as a Dietary Therapy for Obesity.Foods (Basel, Switzerland) · 2023Review
- Polyunsaturated Lipids in the Light-Exposed and Prooxidant Retinal Environment.Antioxidants (Basel, Switzerland) · 2023Review
- Assessment of lipid composition and eicosapentaenoic acid/docosahexaenoic acid bioavailability in fish oil obtained through different enrichment methods.Frontiers in nutrition · 2023Article
- Article
- Encapsulation of Lutein via Microfluidic Technology: Evaluation of Stability and In Vitro Bioaccessibility.Foods (Basel, Switzerland) · 2021Article
- Whey- and Soy Protein Isolates Added to a Carrot-Tomato Juice Alter Carotenoid Bioavailability in Healthy Adults.Antioxidants (Basel, Switzerland) · 2021Article
- High-Pressure Processing of Kale: Effects on the Extractability, In Vitro Bioaccessibility of Carotenoids & Vitamin E and the Lipophilic Antioxidant Capacity.Antioxidants (Basel, Switzerland) · 2021Article
- An update on oral drug deliveryActa pharmaceutica Sinica. B · 2021Review
- Impact of Protein-Enriched Plant Food Items on the Bioaccessibility and Cellular Uptake of Carotenoids.Antioxidants (Basel, Switzerland) · 2021Article
- Carotenoids in Milk and the Potential for Dairy Based Functional Foods.Foods (Basel, Switzerland) · 2021Review
- High Fruit and Vegetable Consumption and Moderate Fat Intake Are Associated with Higher Carotenoid Concentration in Human Plasma.Antioxidants (Basel, Switzerland) · 2021Article
- Characterization of the behavior of carotenoids from pitanga (Journal of food science and technology · 2020Article
Corrections and comments
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Authors and funding
5 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Dietary fat increases carotenoid bioavailability by facilitating their transfer to the aqueous micellar fraction during digestion. However, the specific effect of both quantity and type of dietary fat required for optimal carotenoid absorption remained unexplored. In the present study, the effect of amount and type of vegetable oils on carotenoid micellarization from carrot, spinach, drumstick leaves and papaya using in vitro digestion/Caco-2 cell model have been assessed. Although, dietary fat (0.5-10% w/w) significantly increased the micellarization of carotenoids from all the test foods, the extent of increase was determined by the food matrix (papaya > drumstick = spinach > carrot) and polarity of carotenoids (lutein > β-carotene = α-carotene > lycopene). Among the dietary fats tested the carotenoid micellarization was twofold to threefold higher with dietary fat rich in unsaturated fatty acids (olive oil = soybean oil = sunflower oil) compared to saturated fatty acids (peanut oil = palm oil > coconut oil). Intestinal cell uptake of lutein exceeded that of β-carotene from micellar fraction of spinach leaves digested with various oils. However, cellular uptake of β-carotene is depended on the carotenoid content in micellar fraction rather than the type of fat used. Together these results suggest that food matrix, polarity of carotenoids and type of dietary fat determines the extent of carotenoid micellarization from vegetables and fruits.
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