Marhuenda-Muñoz María, Rinaldi de Alvarenga José Fernando, Hernáez Álvaro, Tresserra-Rimbau Anna, Martínez-González Miguel Ángel, Salas-Salvadó Jordi, Corella Dolores, Malcampo Mireia, Martínez José Alfredo, Alonso-Gómez Ángel M, Wärnberg Julia, Vioque Jesús, Romaguera Dora, López-Miranda José, Estruch Ramón, Tinahones Francisco J, Lapetra José, Serra-Majem J Lluís, Bueno-Cavanillas Aurora, Tur Josep A, Sánchez Vicente Martín, Pintó Xavier, Delgado-Rodríguez Miguel, Matía-Martín Pilar, Vidal Josep, Vázquez Clotilde, Daimiel Lidia, Ros Emilio, Serra-Mir Mercè, Vázquez-Ruiz Zenaida, Nishi Stephanie K, Sorlí Jose V, Zomeño María Dolores, Zulet María Angeles, Vaquero-Luna Jessica, Carabaño-Moral Rosa, Notario-Barandiaran Leyre, Morey Marga, García-Ríos Antonio, Gómez-Pérez Ana M, Santos-Lozano José Manuel, Buil-Cosiales Pilar, Basora Josep, Portolés Olga, Schröder Helmut, Abete Itziar, Salaverria-Lete Itziar, Toledo Estefanía, Babio Nancy, Fitó Montse, Martínez-Huélamo Miriam, Lamuela-Raventós Rosa M
Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain.
Department of Nutrition, Food Science and Gastronomy, School of Pharmacy and Food Sciences and XaRTA, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08921 Santa Coloma de Gramenet, Spain.
Antioxidants (Basel). 2021 Mar 17;10(3):473. doi: 10.3390/antiox10030473.
Carotenoids are pigments contained mainly in fruit and vegetables (F&V) that have beneficial effects on cardiometabolic health. Due to their lipophilic nature, co-ingestion of fat appears to increase their bioavailability via facilitating transfer to the aqueous micellar phase during digestion. However, the extent to which high fat intake may contribute to increased carotenoid plasma concentrations is still unclear. The objective was to examine the degree to which the consumption of different amounts of both carotenoid-rich foods and fats is associated with plasma carotenoid concentrations within a Mediterranean lifestyle context (subsample from the PREDIMED-Plus study baseline) where consumption of F&V and fat is high. The study population was categorized into four groups according to their self-reported consumption of F&V and fat. Carotenoids were extracted from plasma samples and analyzed by HPLC-UV-VIS-QqQ-MS/MS. Carotenoid systemic concentrations were greater in high consumers of F&V than in low consumers of these foods (+3.04 μmol/L (95% CI: 0.90, 5.17), -value = 0.005), but circulating concentrations seemed to decrease when total fat intake was very high (-2.69 μmol/L (-5.54; 0.16), -value = 0.064). High consumption of F&V is associated with greater systemic levels of total carotenoids, in particular when fat intake is low-to-moderate rather than very high.
类胡萝卜素是主要存在于水果和蔬菜中的色素，对心脏代谢健康有益。由于其亲脂性，在消化过程中同时摄入脂肪似乎可通过促进其转移至水相胶束相来提高其生物利用度。然而，高脂肪摄入对类胡萝卜素血浆浓度升高的影响程度仍不清楚。目的是在以地中海式生活方式为背景（取自PREDIMED-Plus研究基线的子样本，其中水果和蔬菜以及脂肪的摄入量较高）的情况下，研究不同数量的富含类胡萝卜素食物和脂肪的摄入与血浆类胡萝卜素浓度之间的关联程度。根据研究人群自我报告的水果和蔬菜以及脂肪摄入量将其分为四组。从血浆样本中提取类胡萝卜素，并通过高效液相色谱-紫外-可见-四极杆串联质谱法（HPLC-UV-VIS-QqQ-MS/MS）进行分析。水果和蔬菜高摄入量者的类胡萝卜素全身浓度高于这些食物低摄入量者（+3.04 μmol/L（95%置信区间：0.90，5.17），P值=0.005），但当总脂肪摄入量非常高时，循环浓度似乎会降低（-2.69 μmol/L（-5.54；0.16），P值=0.064）。高水果和蔬菜摄入量与更高的总类胡萝卜素全身水平相关，尤其是在脂肪摄入量为低至中等而非非常高的情况下。
