Su Q, Rowley K G, Itsiopoulos C, O'Dea K
Monash University, Centre for Population Health and Nutrition, Monash Medical Centre, Clayton, Victoria, Australia.
Eur J Clin Nutr. 2002 Nov;56(11):1149-54. doi: 10.1038/sj.ejcn.1601472.
To characterize the carotenoid content of selected components of the Mediterranean diet commonly eaten by Greek migrants to Melbourne, a population group maintaining a traditional dietary regimen, and who exhibit relatively high circulating carotenoid concentrations and low cardiovascular disease mortality. DESIGN AND SPECIMENS: Opportunistic sampling of wild (sow thistle, amaranth, purslane and dandelion, collected from roadsides and home gardens) and commercially available (chicory, endive) green leafy vegetables and figs in season. Foods were selected on the basis that they are commonly eaten by Greek migrants but not by Anglo-Celtic persons, and had not previously been well-characterized with respect to their carotenoid contents. Extra virgin, cold-pressed olive oil and 'extra light' olive oil were obtained from commercial sources. Specimens were extracted with tetrahydrofuran (or chloroform:methanol for olive oil) and carotenoid contents were quantified using HPLC with UV detection. Two to six specimens of greens and figs were analysed. Dietary intake was assessed by food frequency questionnaire.
Wild green vegetables contained high concentrations of lutein (sow thistle>amaranth>purslane>dandelion) and beta-carotene (sow thistle>amaranth>purslane=dandelion). Sow thistle and amaranth contained lutein (15 and 13 mg/100 g, respectively) and beta-carotene (3.3 and 4.0 mg/100 g, respectively) at concentrations greater than that seen in the commercially available species of chicory and endive. Figs contained all major carotenoids appearing in plasma, albeit at low concentrations. Extra virgin cold-pressed olive oil contained substantial quantities of lutein and beta-carotene, but the more-refined 'extra light' olive oil did not.
These components of the traditional Mediterranean diet contribute to the higher circulating concentrations of carotenoids in Greek migrants compared to Anglo-Celtic Australians.
This study largely funded by the National Health and Medical Research Council of Australia (grant no. 974098). Extra virgin olive oil donated by Picuba Foods, Marrickville, NSW, Australia.
对墨尔本希腊移民常吃的地中海饮食中某些特定成分的类胡萝卜素含量进行特征分析。该人群保持传统饮食模式，循环类胡萝卜素浓度相对较高，心血管疾病死亡率较低。
对野生（从路边和家庭菜园采集的苦苣菜、苋菜、马齿苋和蒲公英）和市售（菊苣、苣荬菜）的时令绿叶蔬菜及无花果进行机会性抽样。选择这些食物的依据是它们为希腊移民常吃，但非盎格鲁 - 凯尔特人群所食用，且此前其类胡萝卜素含量未得到充分特征分析。特级初榨冷压橄榄油和“特轻”橄榄油购自商业渠道。样本用四氢呋喃提取（橄榄油用氯仿：甲醇提取），类胡萝卜素含量采用带紫外检测的高效液相色谱法定量。对两至六个绿叶蔬菜和无花果样本进行了分析。通过食物频率问卷评估饮食摄入量。
野生绿叶蔬菜含有高浓度的叶黄素（苦苣菜>苋菜>马齿苋>蒲公英）和β - 胡萝卜素（苦苣菜 > 苋菜 > 马齿苋 = 蒲公英）。苦苣菜和苋菜中叶黄素（分别为15和13毫克/100克）和β - 胡萝卜素（分别为3.3和4.0毫克/100克）的浓度高于市售的菊苣和苣荬菜。无花果含有血浆中出现的所有主要类胡萝卜素，尽管浓度较低。特级初榨冷压橄榄油含有大量的叶黄素和β - 胡萝卜素，但精制程度更高的“特轻”橄榄油则没有。
与澳大利亚盎格鲁 - 凯尔特人群相比，传统地中海饮食中的这些成分使得希腊移民体内类胡萝卜素的循环浓度更高。
本研究主要由澳大利亚国家卫生与医学研究委员会资助（资助编号974098）。特级初榨橄榄油由澳大利亚新南威尔士州马里克维尔的Picuba Foods公司捐赠。
