Oshima S, Sakamoto H, Ishiguro Y, Terao J
Kagome Research Institute, Kagome Co. Ltd., Nishinasuno, Tochigi 329-27 Japan.
J Nutr. 1997 Aug;127(8):1475-9. doi: 10.1093/jn/127.8.1475.
The pharmacokinetics of dietary capsanthin was measured in four male volunteers to assess the bioavailability of oxygenated carotenoids (xanthophylls). Capsanthin was used because this carotenoid was not detected in the men's plasma before ingestion of paprika juice. Supplementing capsanthin-rich paprika juice for 1 wk (equivalent to three doses of 5.4 micromol capsanthin/d; 16.2 micromol/d), the level of capsanthin reached a plateau (0.10-0.12 micromol/L) between d 2 and 7 and was not detectable by d 16. Capsanthin was distributed in the plasma lipoproteins (VLDL, 13 +/- 3%; LDL , 44 +/- 3%; HDL, 43 +/- 3%) at the end of the experiment. In a separate experiment involving the single ingestion of paprika juice (equivalent to 34.2 micromol capsanthin) in the same men, the plasma concentration of capsanthin ranged from 0.10 to 0.29 micromol/L at 8 h after ingestion. In contrast, the elevation of the plasma concentration of an acyclic hydrocarbon carotenoid, lycopene, by a single ingestion of tomato soup (equivalent to 186.3 micromol lycopene) in the same subjects was minimal (0.02-0.06 micromol/L). The areas under the curves (AUC) for capsanthin between 0 and 74 h and for lycopene between 0 and 72 h were 4.68 +/- 1.22 and 0.81 +/- 0.17(micromol.h)/L, respectively. The half-lives (t1/2) were calculated to be 20.1 +/- 1.3 and 222 +/- 15 h for capsanthin and lycopene, respectively. We conclude that the clearance of capsanthin is much faster than that of lycopene, although capsanthin is transported into plasma lipoproteins in larger amounts. This polar carotenoid may be metabolized in the human body more rapidly than lycopene. These data justify further research on the physiological functions of capsanthin and other xanthophylls.
对四名男性志愿者的膳食辣椒红素的药代动力学进行了测定，以评估氧化类胡萝卜素（叶黄素）的生物利用度。选用辣椒红素是因为在这些男性摄入辣椒汁之前，其血浆中未检测到这种类胡萝卜素。连续1周补充富含辣椒红素的辣椒汁（相当于每天三剂5.4微摩尔辣椒红素；16.2微摩尔/天），辣椒红素水平在第2天至第7天之间达到平台期（0.10 - 0.12微摩尔/升），到第16天时检测不到。实验结束时，辣椒红素分布于血浆脂蛋白中（极低密度脂蛋白，13±3%；低密度脂蛋白，44±3%；高密度脂蛋白，43±3%）。在另一项单独实验中，同一批男性单次摄入辣椒汁（相当于34.2微摩尔辣椒红素），摄入后8小时血浆中辣椒红素浓度范围为0.10至0.29微摩尔/升。相比之下，同一批受试者单次摄入番茄汤（相当于186.3微摩尔番茄红素）后，无环烃类胡萝卜素番茄红素的血浆浓度升高幅度极小（0.02 - 0.06微摩尔/升）。辣椒红素在0至74小时以及番茄红素在0至72小时的曲线下面积（AUC）分别为4.68±1.22和0.81±0.17（微摩尔·小时）/升。辣椒红素和番茄红素的半衰期（t1/2）经计算分别为20.1±1.3小时和222±15小时。我们得出结论，尽管辣椒红素大量转运至血浆脂蛋白中，但其清除速度比番茄红素快得多。这种极性类胡萝卜素在人体内的代谢可能比番茄红素更快。这些数据为进一步研究辣椒红素和其他叶黄素的生理功能提供了依据。
