{"id":25783,"date":"2015-06-01T00:00:00","date_gmt":"2018-12-03T21:27:37","guid":{"rendered":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/bioavailability-of-beta-cryptoxanthin-is-greater-from-pasteurized\/"},"modified":"2018-12-03T22:27:37","modified_gmt":"2018-12-03T21:27:37","slug":"bioavailability-of-beta-cryptoxanthin-is-greater-from-pasteurized","status":"publish","type":"resume","link":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/bioavailability-of-beta-cryptoxanthin-is-greater-from-pasteurized\/","title":{"rendered":"Bioavailability of beta-cryptoxanthin is greater from pasteurized orange juice than from fresh oranges – a randomized cross-over study."},"content":{"rendered":"

SCOPE:<\/strong>
\nOrange fruits and products thereof represent important dietary sources of carotenoids, particularly β-cryptoxanthin. Since previous studies reported a positive effect of vegetable processing on carotenoid absorption, our objective was to compare the bioavailability of β-cryptoxanthin from either fresh navel oranges (Citrus sinensis L. Osbeck) or pasteurized orange juice.<\/p>\n

METHODS AND RESULTS:<\/strong>
\nThe study was designed as a randomized 2-way cross-over study. Twelve volunteers consumed two meals delivering 744 μg of β-cryptoxanthin from either fresh navel oranges or pasteurized orange juice. Eight blood samples were collected over 9.5 h after test meal consumption and analyzed using HPLC-DAD. Additionally, carotenoid bioaccessibility was assessed after in vitro digestion of the same test foods. β-cryptoxanthin bioavailability from pasteurized orange juice was 1.8-fold higher than from fresh oranges (P = 0.011). Similarly, mean absorption of the non-dose adjusted carotenoids lutein (P = 0.301), zeaxanthin (P = 0.216), and zeinoxanthin (P = 0.090) were slightly higher from orange juice, although not reaching statistical significance. The in vitro digestion revealed a 5.3-fold higher bioaccessibility of β-cryptoxanthin from orange juice. Dietary fiber contents in the test foods were inversely associated with carotenoid bioavailability.<\/p>\n

CONCLUSION:<\/strong>
\nOrange juice represents a more bioavailable source of β-cryptoxanthin than fresh oranges.<\/p>\n","protected":false},"template":"","mots_cles":[],"class_list":["post-25783","resume","type-resume","status-publish","hentry"],"acf":{"adresse":"Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany.","annee":"2015","mois":"6","numero":"","page":"","auteurs":[{"ID":25780,"post_author":"0","post_date":"2018-12-03 22:27:33","post_date_gmt":"2018-12-03 21:27:33","post_content":"","post_title":"Julian K Aschoff","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"julian-k-aschoff","to_ping":"","pinged":"","post_modified":"2018-12-03 22:27:33","post_modified_gmt":"2018-12-03 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