van het Hof K H, Gärtner C, West C E, Tijburg L B
Unilever Research Vlaardingen, Netherlands.
Int J Vitam Nutr Res. 1998;68(6):366-70.
It has been suggested that carotenoids contribute to the inverse association between vegetable consumption and risk for coronary heart disease and cancer. However, there are indications that the bioavailability of beta-carotene from vegetables is less than previously thought. Therefore, it is of interest to explore whether the bioavailability of carotenoids from vegetables can be improved. We have reviewed data on the effect of vegetable processing on carotenoid bioavailability. Based on this analysis, we conclude that processing of vegetables by mechanical homogenization or heat treatment has the potential of increasing the bioavailability of carotenoids. Addition of fat during processing may also have an effect.
有人提出，类胡萝卜素有助于解释蔬菜摄入量与冠心病和癌症风险之间的负相关关系。然而，有迹象表明，蔬菜中β-胡萝卜素的生物利用率低于此前的认知。因此，探讨能否提高蔬菜中类胡萝卜素的生物利用率很有意义。我们回顾了有关蔬菜加工对类胡萝卜素生物利用率影响的数据。基于这一分析，我们得出结论，通过机械均质化或热处理加工蔬菜有提高类胡萝卜素生物利用率的潜力。加工过程中添加脂肪可能也会有作用。
