(08-02-11) Influence of dietary spices on the in vivo absorption of ingested ?-carotene in experimental rats.

Veda S, Srinivasan K.

Department of Biochemistry and Nutrition, Central Food Technological Research
Institute, CSIR, Mysore 570 020, India.
Abstract
Animal studies were conducted to evaluate the influence of dietary spice
compounds, piperine, capsaicin and ginger, on the absorption of orally
administered ?-carotene and its conversion to vitamin A. In rats maintained on
these spice-containing diets for 8 weeks, concentrations of ?-carotene and
retinol were determined in the serum, liver and intestine 4 h after a single
oral administration of ?-carotene. ?-Carotene concentration was significantly
increased in the serum, liver and intestine of piperine- and ginger-fed rats,
suggesting improved absorption of ?-carotene. However, retinol concentration
was not significantly changed in these animals, suggesting that the
bioconversion of ?-carotene to vitamin A was not similarly influenced. Between
the two enzymes involved in the bioconversion of ?-carotene to vitamin A, the
activity of intestinal and hepatic ?-carotene 15,15'-dioxygenase was either
unaffected or lowered by these spice treatments. The activity of intestinal and
hepatic retinal reductase was unaffected by the dietary spices. Activities of
these two enzymes involved in the bioconversion of ?-carotene to retinal were
inhibited by the test spices in vitro, thus corroborating with the in vivo
observation. Although the bioconversion of ?-carotene was not promoted,
increased absorption and tissue levels of ?-carotene by the dietary spices may
contribute to a higher antioxidant protection.

Source: Br J Nutr. 2011 Jan 26:1-10. [Epub ahead of print]

News

---

In evidenza

"L'informazione presente nel sito serve a migliorare, e non a sostituire, il rapporto medico-paziente."

Per coloro che hanno problemi di salute si consiglia di consultare sempre il proprio medico curante.