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Influence of dietary spices – Black pepper, red pepper and ginger on the uptake of b-carotene by rat intestines.

Veda, Supriya and Srinivasan, K. (2009) Influence of dietary spices – Black pepper, red pepper and ginger on the uptake of b-carotene by rat intestines. Journal of Functional Foods, 1. pp. 394-398. ISSN 1756-4646

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Abstract

In view of the wide-spread deficiency of vitamin A in populations dependent on plant foods, it is desirable to improve bioavailability of b-carotene. Specific dietary spices may alter the ultrastructure and permeability characteristics of intestines. Few common spices were studied here for their possible influence on intestinal absorption of b-carotene by examining its uptake by the intestines from rats fed black pepper, red pepper, ginger, piperine and capsaicin. Higher in vitro absorption of b-carotene in the intestines was evidenced in all spice-fed animals. Dietary piperine and ginger increased the uptake of b-carotene by 147% and 98%, respectively. While increase in absorption was 59% and 27% in black pepper and red pepper fed animals, respectively, dietary capsaicin increased the same by 50%. Thus, significantly enhanced intestinal uptake of b-carotene as a result of consumption of pungent spices was evidenced, which could form a food based strategy to possibly reduce vitamin A deficiency.

Item Type: Article
Uncontrolled Keywords: Dietary pungent spices b-Carotene Intestinal uptake Micronutrient deficiency
Subjects: 600 Technology > 01 Medical sciences > 12 Metabolism
600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Jun 2017 05:32
Last Modified: 30 Jun 2017 05:32
URI: http://ir.cftri.com/id/eprint/12706

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