Systemic levels of carotenoids from mangoes and papaya consumed in three forms (juice, fresh and dry slice).

Auteur(s) :
Gouado I., Schweigert FJ., Ejoh RA., Tchouanguep MF., Camp JV.
Date :
Oct, 2007
Source(s) :
European journal of clinical nutrition. #61:10 p1180-8
Adresse :
Faculty of Science, Department of Biochemistry, University of Douala, Douala, Cameroon. gouadoi@yahoo.fr

Sommaire de l'article

BACKGROUND: Vitamin A deficiency is a public health problem in Cameroon. Data on the bioavailability of carotenoid in fruits currently consumed in Cameroon are scarce.

OBJECTIVE: To assess the systemic levels of carotenoids from mangoes and papaya consumed as juice, fresh or dried slices.

METHODS: Two groups of seven healthy volunteers (24 and 25 years of age; body mass index: 21 and 22 kg/m² respectively for subjects fed mango and papaya), were submitted to three types of meal treatments (juice, fresh and dried fruit). On the experiment day, meals served to fasting subjects during breakfast, included bread, yogurt and one of the three forms of fruit. All the treatments lasted only one day during which blood samples were collected three times; during fasting (T(0)), 4 h (T(4)) and 8 h (T(8)) after the test meal. The carotenoids and retinol contents were analysed by high-performance liquid chromatography method.

RESULTS: From the major carotenoids present in papaya and mangoes, lutein, alpha-carotene and beta-carotene were found in considerable amounts. Lycopene and cryptoxanthin that were the major carotenoids in papaya samples appeared in low amounts in the chylomicrons. Significant correlations were observed between these carotenoids (at T(0), T(4) and T(8)). The three forms of consumption contributed to the rise of serum retinol levels. A comparison between the three forms revealed that papaya and mangoes consumed in form of juice or fresh fruit are the best forms because they had higher bioavailability values.

CONCLUSION: Association of these different forms of consumptions could lead to a better availability of these fruits throughout the year and therefore efficiently contribute to improve vitamin A status of the population.

Source : Pubmed
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