[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Influence of dietary spices on the in vivo absorption of ingested β-carotene in experimental rats.

Supriya, Veda and Srinivasan, Krishnapura (2011) Influence of dietary spices on the in vivo absorption of ingested β-carotene in experimental rats. British Journal of Nutrition, 105. pp. 1429-1438.

[img] PDF
British_Journal_of_Nutrition_2011_105_1429-1439.pdf - Published Version
Restricted to Registered users only

Download (831kB) | Request a copy

Abstract

Animal studies were conducted to evaluate the influence of dietary spice compounds, piperine, capsaicin and ginger, on the absorption of orally administered β-carotene and its conversion to vitamin A. In rats maintained on these spice-containing diets for 8 weeks, concen-trations of β-carotene and retinol were determined in the serum, liver and intestine 4 h after a single oral administration of β-carotene. (β-Carotene concentration was significantly increased in the serum, liver and intestine of piperine- and ginger-fed rats, suggesting improved absorption of (β-carotene. However, retinol concentration was not significantly changed in these animals, suggesting that the bioconversion of (β-carotene to vitamin A was not similarly influenced. Between the two enzymes involved in the bioconversion of β-carotene to vitamin A, the activity of intestinal and hepatic β-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 β-carotene to retinal were inhibited by the test spices in vitro, thus corroborating with the in vivo observation. Although the bioconversion of β-carotene was not promoted, increased absorption and tissue levels of β-carotene by the dietary spices may con-tribute to a higher antioxidant protection.

Item Type: Article
Uncontrolled Keywords: β-Carotene: Bioconversion: Dietary spices: Intestinal absorption
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 04 Vitamins
600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Jan 2012 07:13
Last Modified: 11 Oct 2018 08:15
URI: http://ir.cftri.com/id/eprint/10548

Actions (login required)

View Item View Item