Yin S, Gu X, Xu Q, Hu S, Zhao X, Gao X, Tang G
Institute of Nutrition and Food Hygiene, Chinese Academy of Preventive Medicine, Beijing 100050, China.
Zhonghua Yu Fang Yi Xue Za Zhi. 2000 Mar;34(2):89-91.
To assay the effect of green and yellow vegetables on serum carotenoid concentration and its relation to serum retinol level in children.
A ten-week green and yellow vegetable intervention study was conducted in children aged 5.3 to 6.4 years of two classes in a kindergarten in Tai'an City of Shandong Province in early September 1996, one class of light-colored vegetable supplemented with daily 193 grams of light colored vegetables, such as cabbage, Chinese cabbage, potato, cucumber, cauliflower and turnip, and 56 grams of yellow-green vegetables, such as spinach, Chinese chive, carrots and red yams; and the other one of yellow-green vegetables with daily 238 grams of yellow-green vegetables and 34 grams of light colored vegetables, both without change in regular diet. Venous blood specimens were collected before and after the experiment from each of the subjects. Serum retinol and carotenoid were determined with high performance liquid chromatography.
Serum level of carotenoid, including all-trans-beta-carotene, cis-beta-carotene, cryptoxanthin and lutein were significantly higher after intervention in yellow-green vegetable group, as compared to their baseline levels. However, in the light-colored vegetable group, all those components, including all-trans-beta-carotene, 13-cis-beta-carotene and lutein, decreased significantly after intervention, as compared with those at their baseline levels. Serum carotene level correlated significantly with that of retinol, and their coefficient of correlation was greater in the winter than in the autumn.
Carotenoid nutrition status can be improved by supplementation of green and yellow vegetables.
测定绿色和黄色蔬菜对儿童血清类胡萝卜素浓度的影响及其与血清视黄醇水平的关系。
1996年9月初，在山东省泰安市一所幼儿园的两个班级中，对5.3至6.4岁的儿童进行了为期十周的绿色和黄色蔬菜干预研究。一个班级为浅色蔬菜组，每天补充193克浅色蔬菜，如白菜、大白菜、土豆、黄瓜、花椰菜和萝卜，以及56克黄绿色蔬菜，如菠菜、韭菜、胡萝卜和红薯；另一个班级为黄绿色蔬菜组，每天补充238克黄绿色蔬菜和34克浅色蔬菜，两组儿童的常规饮食均不变。在实验前后从每个受试者采集静脉血标本。用高效液相色谱法测定血清视黄醇和类胡萝卜素。
与基线水平相比，黄绿色蔬菜组干预后血清类胡萝卜素水平，包括全反式β-胡萝卜素、顺式β-胡萝卜素、隐黄质和叶黄素均显著升高。然而，在浅色蔬菜组中，与基线水平相比，干预后包括全反式β-胡萝卜素、13-顺式β-胡萝卜素和叶黄素在内的所有这些成分均显著下降。血清胡萝卜素水平与视黄醇水平显著相关，且冬季的相关系数大于秋季。
补充绿色和黄色蔬菜可改善类胡萝卜素营养状况。
