Riso P, Brusamolino A, Scalfi L, Porrini M
Department of Food Science, Technology and Microbiology, Division of Human Nutrition, University of Milan, Milan, Italy.
Nutr Metab Cardiovasc Dis. 2004 Jun;14(3):150-6. doi: 10.1016/s0939-4753(04)80035-8.
Few published studies have described the bioavailability of the different carotenoids in spinach. This was designed to evaluate the effects on plasma carotenoid concentrations of a daily consumption of spinach (rich in lutein and beta-carotene), alone or together with lycopene-rich tomato puree.
Nine healthy young women consumed a standard low-carotenoid diet during the pre-study phase, the spinach diet (standard diet plus 150 g spinach: 9 mg lutein, 4 mg beta-carotene) from day 0 to day 21, and then, after a wash-out period, the spinach-tomato diet (standard diet plus 150 g spinach and 25 g tomato puree: 9 mg lutein, 4.3 mg beta-carotene and 7 mg lycopene) from day 35 to day 56. The spinach and spinach-tomato supplements were consumed together with 10 g olive oil. Fasting blood samples were collected on day -7, and every week thereafter. Plasma carotenoid concentrations significantly decreased during the standard low-carotenoid diet. Lutein levels gradually increased after spinach consumption from 0.36+/-0.05 to 1.59+/-0.19 micromol/L (p<0.0001), decreased during the wash-out period from 1.59+/-0.19 to 0.62+/-0.07 micromol/L (p<0.001), and rose again after the intake of spinach-tomato puree from 0.62+/-0.07 to 1.55+/-0.17 micromol/L (p<0.0001). beta-carotene levels also increased during both dietary supplementation periods. Lycopene decreased during the spinach diet from 0.20+/-0.03 to 0.07+/-0.01 micromol/L (p<0.001) and increased during the spinach-tomato diet from 0.05+/-0.01 to 0.52+/-0.06 micromol/L (p<0.0001).
The results of this study confirm that a regular intake of selected vegetables leads to a progressive increase in plasma carotenoid concentrations. The addition of tomato puree to spinach does not decrease lutein plasma concentrations. Furthermore, baseline plasma levels of lutein and lycopene are important variables affecting the relative increase in their levels after supplementation: ie more depleted subjects are expected to have a greater percent rise in plasma carotenoid concentrations.
已发表的研究中很少有描述菠菜中不同类胡萝卜素生物利用度的。本研究旨在评估每日食用菠菜（富含叶黄素和β-胡萝卜素）单独食用或与富含番茄红素的番茄酱一起食用对血浆类胡萝卜素浓度的影响。
9名健康年轻女性在研究前期食用标准低类胡萝卜素饮食，从第0天到第21天食用菠菜饮食（标准饮食加150克菠菜：9毫克叶黄素，4毫克β-胡萝卜素），然后在洗脱期后，从第35天到第56天食用菠菜-番茄饮食（标准饮食加150克菠菜和25克番茄酱：9毫克叶黄素，4.3毫克β-胡萝卜素和7毫克番茄红素）。菠菜和菠菜-番茄补充剂与10克橄榄油一起食用。在第-7天及之后每周采集空腹血样。在标准低类胡萝卜素饮食期间血浆类胡萝卜素浓度显著下降。食用菠菜后叶黄素水平从0.36±0.05微摩尔/升逐渐升至1.59±0.19微摩尔/升（p<0.0001），在洗脱期从1.59±0.19微摩尔/升降至0.62±0.07微摩尔/升（p<0.001），摄入菠菜-番茄酱后再次升至0.62±0.07微摩尔/升至1.55±0.17微摩尔/升（p<0.0001）。在两个饮食补充期β-胡萝卜素水平也升高。番茄红素在菠菜饮食期间从0.20±0.03微摩尔/升降至0.07±0.01微摩尔/升（p<0.001），在菠菜-番茄饮食期间从0.05±0.01微摩尔/升升至0.52±0.06微摩尔/升（p<0.0001）。
本研究结果证实，定期摄入特定蔬菜会导致血浆类胡萝卜素浓度逐渐升高。在菠菜中添加番茄酱不会降低血浆叶黄素浓度。此外，叶黄素和番茄红素的基线血浆水平是影响补充后其水平相对升高的重要变量：即预计基线水平越低的受试者血浆类胡萝卜素浓度升高的百分比越大。
