Guest guest Posted May 31, 2005 Report Share Posted May 31, 2005 For hayfever - have you ever tried getting some locally made honey where the bees feed on local plants and taking a teaspoon of that each day ? I know hoards of people this has worked for. Don't know how it works as the bees don't feed on tree pollens or grass, but it does work! hth ) http://www.freewebs.com/inspire/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 31, 2005 Report Share Posted May 31, 2005 Bees do flowering tree pollens " ) " <firesprite68@...> wrote:For hayfever - have you ever tried getting some locally made honey where the bees feed on local plants and taking a teaspoon of that each day ? I know hoards of people this has worked for. Don't know how it works as the bees don't feed on tree pollens or grass, but it does work! hth ) http://www.freewebs.com/inspire/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 10, 2005 Report Share Posted June 10, 2005 Do you ever eat cooked tomatoes (for example as in tomato sauce?). I hope so. First, it's not much fun tastewise unless you add a bit of olive oil (and garlic of course). Secondly the lycopene in tomatoes is not released unless they're cooked with a bit of fat. So in many ways the mediterranean diet (with it's olive oil) makes a lot of sense. Moderation is the best policy and that applies to underdoing it as well as overdoing it. on 6/10/2005 5:11 PM, drsusanforshey at drsusanforshey@... wrote: > Yes, I eat a COUPLE of each brazil nuts, almonds, walnuts and a > teaspoon of sunflower seeds every day (sorry I should have mentioned > this). > > Do you think I should still supplement with olive oil and additional > sunflower oil? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 10, 2005 Report Share Posted June 10, 2005 We had such a discussion a few months ago. Tomato paste is already cooked. But to get the full release of the lycopene I would add a smidgeon of olive oil. Another favorite way to get your lycopene is to ladel cooked tomatoes or paste (with a bit of olive oil) over broccoli and other related cruciferous veggies. We posted a study a few months ago that the anti-cancer effect of the veggies and the tomatoes is many times more potent when eaten together than when eaten alone. Perhaps some industrious person can dig up these studies and repost them. on 6/10/2005 6:05 PM, drsusanforshey at drsusanforshey@... wrote: > Yes, I eat a 6 ounce can of TOMATO PASTE every day with 5 or 6 cloves > of garlic (This satiates my pasta urges). The tomatoes that make up > that can are cooked before canning. Are you suggesting the lycopene is > not yet released? Do I need to cook it further? Or,perhaps, I need to > add an oil such as olive oil to properly assimilate the lycopene? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 10, 2005 Report Share Posted June 10, 2005 A small amount of fat greatly improves the bioavailability of most fat soluble vitamins and phytonutrients. As most members of this group appreciate, the quality of the fat is important. Olive oil in rich in MUFAs and so is a good choice as a solvent for such fat soluble nutrients as Vit A, various carotenoids. etc. And while this is an important topic, my question about this thread as well as the earlier thread addressing the ins and outs of garlic is: What do these topics have to do with dietary restriction, calorie restriction or intermittent fasting??? Sincerely, Francesca Skelton wrote: We had such a discussion a few months ago. Tomato paste is already cooked. But to get the full release of the lycopene I would add a smidgeon of olive oil. Another favorite way to get your lycopene is to ladel cooked tomatoes or paste (with a bit of olive oil) over broccoli and other related cruciferous veggies. We posted a study a few months ago that the anti-cancer effect of the veggies and the tomatoes is many times more potent when eaten together than when eaten alone. Perhaps some industrious person can dig up these studies and repost them. on 6/10/2005 6:05 PM, drsusanforshey at drsusanforshey@... wrote: > Yes, I eat a 6 ounce can of TOMATO PASTE every day with 5 or 6 cloves > of garlic (This satiates my pasta urges). The tomatoes that make up > that can are cooked before canning. Are you suggesting the lycopene is > not yet released? Do I need to cook it further? Or,perhaps, I need to > add an oil such as olive oil to properly assimilate the lycopene? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 10, 2005 Report Share Posted June 10, 2005 Hi All, I take the following supplemental fat to my very-low fat diet: 14 g from 100 g pilchards ~ = herring; 4 g from 2 tablespoons of ground flaxseeds; 5 g each from olive and canola soon to be 10 g canola oil; and 2 g from one walnut, three filberts = hazelnuts and three almonds, soon to be 8 almonds. This is 30 g = 265 calories on a 1850 calorie per diet = an additional 14% and ~ = 22% total % calories from fat diet. On a Pritikin type diet, my cholesterol was lower, but my total to HDL cholesterol ratio was worse. Fish seems to be helpful. CRONer wisdom appears to be that hazelnuts are the healthiest nuts for their fats; monounsaturated fats are good; and a moderate n-6 to n-3 ratio is good and n-3 fats is good. Sunflower seeds and their oil contain what is considered to be relatively too much n-6 fats. --- drsusanforshey <drsusanforshey@...> wrote: > Yes, I eat a COUPLE of each brazil nuts, almonds, walnuts and a > teaspoon of sunflower seeds every day (sorry I should have mentioned > this). > > Do you think I should still supplement with olive oil and additional > sunflower oil? > > > > IMHO yes. A recently posted study correlated olive oil intake with a > > reduced incidence of breast cancer (as one example). > > > > I also add a tiny bit of Sunflower oil to my diet. However I also daily > > dose with sunflower seeds which is probably adequate so I may skip the > > Sunflower oil when my present supply is used up. > > > > If you aren't getting any fats at all, I would add some beneficial > fats: a > > few nuts a day for example. > > Al Pater, PhD; email: old542000@... __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 10, 2005 Report Share Posted June 10, 2005 What one eats is definitely on topic. Sorry that you don't seem to see the connection. We often discuss what a healthy diet consists of. on 6/10/2005 6:31 PM, Albaugh at albaughg@... wrote: > And while this is an important topic, my question about this thread as well as > the earlier thread addressing the ins and outs of garlic is: What do these > topics have to do with dietary restriction, calorie restriction or > intermittent fasting??? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 11, 2005 Report Share Posted June 11, 2005 Message: 21 Date: Fri, 10 Jun 2005 18:31:21 -0400 From: Albaugh <albaughg@...> Subject: Re: Re: Olive Oil? A small amount of fat greatly improves the bioavailability of most fat soluble vitamins and phytonutrients. As most members of this group appreciate, the quality of the fat is important. Olive oil in rich in MUFAs and so is a good choice as a solvent for such fat soluble nutrients as Vit A, various carotenoids. etc. And while this is an important topic, my question about this thread as well as the earlier thread addressing the ins and outs of garlic is: What do these topics have to do with dietary restriction, calorie restriction or intermittent fasting??? Sincerely, --Umm, maybe the optimal nutrition part of CRON? Maco Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 11, 2005 Report Share Posted June 11, 2005 My assumption, for this group is that the "optimal nutrition" part of the program is a given. I'm perhaps more mechansitic than most in focusing on how specific nutrients/feeding regimes impact the aging process as opposed to affecting general good health. M wrote: Message: 21 Date: Fri, 10 Jun 2005 18:31:21 -0400 From: Albaugh <albaughg@...> Subject: Re: Re: Olive Oil? A small amount of fat greatly improves the bioavailability of most fat soluble vitamins and phytonutrients. As most members of this group appreciate, the quality of the fat is important. Olive oil in rich in MUFAs and so is a good choice as a solvent for such fat soluble nutrients as Vit A, various carotenoids. etc. And while this is an important topic, my question about this thread as well as the earlier thread addressing the ins and outs of garlic is: What do these topics have to do with dietary restriction, calorie restriction or intermittent fasting??? Sincerely, --Umm, maybe the optimal nutrition part of CRON? Maco Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 11, 2005 Report Share Posted June 11, 2005 Hi All, A Pritikin diet contains no high-fat foods. Fat % of total calories should be </= 10%. --- drsusanforshey <drsusanforshey@...> wrote: > I'm curious about the Pritikin diet. Do they use oils in their > cooking? Is Pritikin a meatless diet? I guess what I am asking is what > constitutes a " Pritikin diet " ? Thanks. Al Pater, PhD; email: old542000@... __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 11, 2005 Report Share Posted June 11, 2005 Am J Clin Nutr. 2004 Aug;80(2):396-403. Related Articles, Links Carotenoid bioavailability is higher from salads ingested with full-fat than with fat-reduced salad dressings as measured with electrochemical detection. Brown MJ, Ferruzzi MG, Nguyen ML, DA, Eldridge AL, Schwartz SJ, White WS.Department of Food Science and Human Nutrition and the Center for Designing Foods to Improve Nutrition, Iowa State University, Ames, IA 50011-1120, USA. BACKGROUND: The amount of dietary fat required for optimal bioavailability of carotenoids in plant matrices is not clearly defined. OBJECTIVE: The objective was to quantify the appearance of carotenoids in plasma chylomicrons after subjects ingested fresh vegetable salads with fat-free, reduced-fat, or full-fat salad dressings. DESIGN: The subjects (n = 7) each consumed 3 salads consisting of equivalent amounts of spinach, romaine lettuce, cherry tomatoes, and carrots with salad dressings containing 0, 6, or 28 g canola oil. The salads were consumed in random order separated by washout periods of > or =2 wk. Blood samples were collected hourly from 0 to 12 h. Chylomicrons were isolated by ultracentrifugation, and carotenoid absorption was analyzed by HPLC with coulometric array detection. RESULTS: After ingestion of the salads with fat-free salad dressing, the appearance of alpha-carotene, beta-carotene, and lycopene in chylomicrons was negligible. After ingestion of the salads with reduced-fat salad dressing, the appearance of the carotenoids in plasma chylomicrons increased relative to that after ingestion of the salads with fat-free salad dressing (P < 0.04). Similarly, the appearance of the carotenoids in plasma chylomicrons was higher after the ingestion of salads with full-fat than with reduced-fat salad dressing (P < 0.02). CONCLUSIONS: High-sensitivity HPLC with coulometric array detection enabled us to quantify the intestinal absorption of carotenoids ingested from a single vegetable salad. Essentially no absorption of carotenoids was observed when salads with fat-free salad dressing were consumed. A substantially greater absorption of carotenoids was observed when salads were consumed with full-fat than with reduced-fat salad dressing. Publication Types: Clinical TrialPMID: 15277161 [PubMed - indexed for MEDLINE] On 6/11/05, Rodney <perspect1111@...> wrote: Hi folks:Thirteen percent of the calories in plain tomatoes come from fat.18:2; 18:1 and 16:0 seem to account for most of it. Are we saying that for some reason this fat will not do the job, andwe have to add additional fat in order for the lycopene to beabsorbed?I realize that the need to add fat is an oft-quoted statement. But it does seem rather curious to me. Do we have good evidence for this?Rodney.> >> > > Yes, I eat a 6 ounce can of TOMATO PASTE every day with 5 or 6> > cloves> > > of garlic (This satiates my pasta urges). The tomatoes thatmake up > > > that can are cooked before canning. Are you suggesting thelycopene> > is> > > not yet released? Do I need to cook it further? Or,perhaps, Ineed> > to> > > add an oil such as olive oil to properly assimilate the lycopene?> >> > ---------------------------------------------------------------> > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 11, 2005 Report Share Posted June 11, 2005 IIRC, one of the main authors recommended mashed avocado dressing, rather than a processed oil..... On 6/11/05, Dowling <christopher.a.dowling@...> wrote: Am J Clin Nutr. 2004 Aug;80(2):396-403. Related Articles, Links Carotenoid bioavailability is higher from salads ingested with full-fat than with fat-reduced salad dressings as measured with electrochemical detection. Brown MJ, Ferruzzi MG, Nguyen ML, DA, Eldridge AL, Schwartz SJ, White WS.Department of Food Science and Human Nutrition and the Center for Designing Foods to Improve Nutrition, Iowa State University, Ames, IA 50011-1120, USA. BACKGROUND: The amount of dietary fat required for optimal bioavailability of carotenoids in plant matrices is not clearly defined. OBJECTIVE: The objective was to quantify the appearance of carotenoids in plasma chylomicrons after subjects ingested fresh vegetable salads with fat-free, reduced-fat, or full-fat salad dressings. DESIGN: The subjects (n = 7) each consumed 3 salads consisting of equivalent amounts of spinach, romaine lettuce, cherry tomatoes, and carrots with salad dressings containing 0, 6, or 28 g canola oil. The salads were consumed in random order separated by washout periods of > or =2 wk. Blood samples were collected hourly from 0 to 12 h. Chylomicrons were isolated by ultracentrifugation, and carotenoid absorption was analyzed by HPLC with coulometric array detection. RESULTS: After ingestion of the salads with fat-free salad dressing, the appearance of alpha-carotene, beta-carotene, and lycopene in chylomicrons was negligible. After ingestion of the salads with reduced-fat salad dressing, the appearance of the carotenoids in plasma chylomicrons increased relative to that after ingestion of the salads with fat-free salad dressing (P < 0.04). Similarly, the appearance of the carotenoids in plasma chylomicrons was higher after the ingestion of salads with full-fat than with reduced-fat salad dressing (P < 0.02). CONCLUSIONS: High-sensitivity HPLC with coulometric array detection enabled us to quantify the intestinal absorption of carotenoids ingested from a single vegetable salad. Essentially no absorption of carotenoids was observed when salads with fat-free salad dressing were consumed. A substantially greater absorption of carotenoids was observed when salads were consumed with full-fat than with reduced-fat salad dressing. Publication Types: Clinical TrialPMID: 15277161 [PubMed - indexed for MEDLINE] On 6/11/05, Rodney <perspect1111@... > wrote: Hi folks:Thirteen percent of the calories in plain tomatoes come from fat.18:2; 18:1 and 16:0 seem to account for most of it. Are we saying that for some reason this fat will not do the job, andwe have to add additional fat in order for the lycopene to beabsorbed?I realize that the need to add fat is an oft-quoted statement. But it does seem rather curious to me. Do we have good evidence for this?Rodney.> >> > > Yes, I eat a 6 ounce can of TOMATO PASTE every day with 5 or 6 > > cloves> > > of garlic (This satiates my pasta urges). The tomatoes thatmake up > > > that can are cooked before canning. Are you suggesting thelycopene> > is> > > not yet released? Do I need to cook it further? Or,perhaps, I need> > to> > > add an oil such as olive oil to properly assimilate the lycopene?> >> > ---------------------------------------------------------------> > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 11, 2005 Report Share Posted June 11, 2005 >>Essentially no absorption of carotenoids was observed when salads with fat-free salad dressing were consumed. None? I have not seen the whole study but would really doubt this as it is opposition to what many other studies have shown. For instance how about the recent discussion of ORAC? They didnt put oil on any vegetable before testing them and some testing very high. Some of the early studies on ORAC also studied not only the ORAC of food but its effects on blood " after " the food was digested and showed sgnificant improvements. Jeff Eur J Clin Nutr. 2004 May;58(5):803-11. Related Articles, <http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=pubmed & cmd=Display & dopt=pubmed\ _pubmed & from_uid=15116084> Links <javascript:PopUpMenu2_Set(Menu15116084);> Click here to read Lycopene and beta-carotene are bioavailable from lycopene 'red' carrots in humans. Horvitz MA, Simon PW, Tanumihardjo SA. Department of Nutritional Sciences, University of Wisconsin-Madison, Madison, WI 53706, USA. OBJECTIVE: The purpose of this study was to determine if lycopene and beta-carotene are bioavailable from lycopene red carrots and if lycopene absorption is affected by carrot fiber. DESIGN: Two crossover studies in humans attempted to compare the relative bioavailability of lycopene and beta-carotene from tomato paste to a genetically selected lycopene red carrot during chronic feeding. Each study contained three treatment groups. The vehicle of administration was muffins. INTERVENTION AND METHODS: Study 1 (n=9) used white carrots (0 mg lycopene/day), red carrots (5 mg/day), and tomato paste (20 mg/day). Study 2 (n=10) used red carrots (2.6 mg/day), tomato paste (5 mg/day), and tomato paste plus white carrots (5 mg/day). Each intervention lasted 11 days with a 10-day washout period between treatments. Serum lycopene and beta-carotene were measured by HPLC. RESULTS: Statistical analysis indicated a significant effect of muffin type in study 1 (P<0.001), and a significant treatment by sequence interaction in study 2 (P=0.04). The response to increasing amounts of lycopene is linear at the levels fed in these studies (r=0.94). The data suggest that maintenance of serum lycopene concentrations at 0.3 micromol/l occurs at about 2 mg/day of lycopene from mixed dietary sources and a serum plateau occurs at >/=20 mg/day. CONCLUSIONS: These results show that lycopene and beta-carotene are bioavailable from red carrots and lycopene absorption seems to be affected by carrot fiber. Making inferences from both studies, the lycopene in the red carrot is about 44% as bioavailable as that from tomato paste. Red carrots provide an alternative to tomato paste as a good dietary source of lycopene and also provide bioavailable beta-carotene. Eur J Nutr. 2003 Dec;42(6):338-45. Related Articles, <http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=pubmed & cmd=Display & dopt=pubmed\ _pubmed & from_uid=14673607> Links <javascript:PopUpMenu2_Set(Menu14673607);> Beta-carotene bioavailability from differently processed carrot meals in human ileostomy volunteers. Livny O, Reifen R, Levy I, Madar Z, Faulks R, Southon S, Schwartz B. Institute of Biochemistry, Food Science and Nutrition, Faculty of Agricultural, Food and Environmental Quality Sciences, The Hebrew University of Jerusalem, 76100, Rehovot, Israel. BACKGROUND: Carotenoids contribute to the beneficial effects of fruits and vegetables consumption; however, the bioavailability of these compounds from fresh or processed foods is not well established. AIM OF THE STUDY: We evaluated the bioavailability of beta-carotene (15 mg) from a single meal composed of cooked, pureed carrots and compared it to raw, chopped carrots. METHODS: Test meals were given to overnight-fastedileostomy volunteers (n = 8) along with skimmed-milk yogurt containing 40 g of added sunflower oil. Blood and complete ileal effluent samples were collected over a 24 h period. Samples were solvent-extracted and the beta-carotene content measured by HPLC. RESULTS: Kinetics of excretion of cis and trans beta-carotene were similar. More beta-carotene was absorbed from puree as compared to raw carrots. Carotenoid mass-balance calculations indicated that 65.1 +/- 7.4% of the beta-carotene was absorbed from cooked pureed carrot meals, vs. 41.4 +/- 7.4 % from raw, chopped carrot meals. Gastrointestinal transit parameters did not differ significantly among the volunteers. As expected, the calculated lag phase was five times longer for raw vs. cooked carrots. Mean t-end, t-1/2 and rate of mass transit resulted in similar values for both raw and cooked carrot meals. A moderate response in carotenoid plasma profile was observed for cooked carrot test meals. CONCLUSIONS: Significantly more beta-carotene was absorbed from meals containing cooked, pureed carrots than from meals containing the raw vegetable. Moderate carotenoid plasma response was detected within 6 h following the administration of cooked processed carotenoid-containing single meal. : J Nutr. 2005 Apr;135(4):790-4. Related Articles, <http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=pubmed & cmd=Display & dopt=pubmed\ _pubmed & from_uid=15795436> Links <javascript:PopUpMenu2_Set(Menu15795436);> Click here to read Enrichment of tomato paste with 6% tomato peel increases lycopene and beta-carotene bioavailability in men. Reboul E, Borel P, Mikail C, Abou L, Charbonnier M, Caris-Veyrat C, Goupy P, Portugal H, Lairon D, Amiot MJ. INSERM, U476 Nutrition Humaine et lipides, INRA, UMR 1260, Univ Mediterranee Aix-Marseille 2, Marseille F-13385, France. A high intake of tomato products is associated with a lower incidence of upper aerodigestive tract and prostate cancers. This beneficial effect might be explained by a higher intake of carotenoids such as lycopene and/or beta-carotene. Because tomato peels, usually eliminated during tomato processing, are a valuable source of these carotenoids, we designed a study to examine whether a tomato paste enriched in tomato peels (ETP, 6% peel) increases the absorption of these carotenoids compared to a classically made tomato paste (CTP). Carotenoid bioaccessibility was evaluated using an in vitro digestion model by measuring the amount of carotenoids transferred from the pastes to micelles. Carotenoid absorption by human intestinal cells (Caco-2) was evaluated after the addition of carotenoid-rich micelles (obtained from the in vitro digestion of the 2 pastes). Carotenoid bioavailability in humans was assessed by measuring chylomicron carotenoid responses in a postprandial experiment in which 8 healthy men consumed 2 meals containing either the ETP or the CTP. ETP contained 47.6 mg lycopene (58% more than CTP) and 1.75 mg beta-carotene (99% more than CTP) per 100 g of paste. In micelles, 30% more lycopene and 81% more beta-carotene were recovered after ETP than after CTP in vitro digestion. The amount of carotenoids absorbed by Caco-2 cells was 75% greater (P < or = 0.05) for lycopene and 41% greater (P < or = 0.05) for beta-carotene after the addition of micelles from ETP than from CTP. After ETP intake the chylomicron beta-carotene response was 74% greater than after CTP intake, and the lycopene response tended to be greater (34.1%, P = 0.093). Peel enrichment of tomato paste with tomato peel is an interesting option for increasing lycopene and beta-carotene intakes. Eur J Clin Nutr. 2002 May;56(5):425-30. Related Articles, <http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=pubmed & cmd=Display & dopt=pubmed\ _pubmed & from_uid=12001013> Links <javascript:PopUpMenu2_Set(Menu12001013);> Estimation of carotenoid accessibility from carrots determined by an in vitro digestion method. Hedren E, V, Svanberg U. Department of Food Science, Chalmers University of Technology, Goteborg, Sweden. eleen.hedren@... OBJECTIVE: To develop an in vitro digestion method to assess the impact of heat treatment, particle size and presence of oil on the accessibility (available for absorption) of alpha- and beta-carotene in carrots. DESIGN: Raw and cooked carrots were either homogenized or cut into pieces similar to chewed items in size. The carrot samples, with or without added cooking oil, were exposed to an in vitro digestion procedure. Adding a pepsin-HCl solution at pH 2.0 simulated the gastric phase. In the subsequent intestinal phase, pH was adjusted to 7.5 and a pancreatin-bile extract mixture was added. Carotenoids released from the carrot matrix during the digestion were extracted and quantified on high-performance liquid chromatography (HPLC). RESULTS: Three percent of the total beta-carotene content was released from raw carrots in pieces. When homogenized (pulped) 21% was released. Cooking the pulp increased the accessibility to 27%. Addition of cooking oil to the cooked pulp further increased the released amount to 39%. The trends for alpha-carotene were similar to those for beta-carotene. CONCLUSION: The described in vitro digestion method allows a rapid estimation of carotene accessibility in processed carrots, which may reliably predict in vivo behavior. SPONSORSHIP: This study was supported by the Swedish International Development ation Agency (SIDA) and the International Program in the Chemical Sciences (IPICS), Uppsala University, Sweden. J Nutr. 2002 Feb;132(2):159-67. Related Articles, <http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=pubmed & cmd=Display & dopt=pubmed\ _pubmed & from_uid=11823572> Links <javascript:PopUpMenu2_Set(Menu11823572);> Click here to read Alpha- and beta-carotene from a commercial puree are more bioavailable to humans than from boiled-mashed carrots, as determined using an extrinsic stable isotope reference method. AJ, Nguyen CH, You CS, Swanson JE, Emenhiser C, RS. Division of Nutritional Sciences and Department of Food Science, Cornell University, Ithaca, NY 14853, USA. The extent to which processing affects the carotene or vitamin A value of foods is poorly understood. An extrinsic reference method was used to estimate the mass of carotenes and vitamin A derived from various preparations made from the same lot of carrots. Using a repeated-measures design, nine healthy adult subjects consumed test meals of either carrot puree (commercial baby food) or boiled-mashed carrots on separate days; six of the subjects also consumed a test meal of raw-grated carrot. Test meals supplied 34.7 micromol (18.6 mg) carrot beta-carotene (beta C), plus 6 micromol deuterium-labeled retinyl acetate (d(4)-RA) in oil solution. Baseline-adjusted carotene and retinyl ester (R-ester) area-under-curve (AUC) responses in the triacylglycerol-rich lipoprotein (TRL) fraction (0-8.5 h) were determined using HPLC and gas chromatography-mass spectrometry. The masses of absorbed beta C, alpha-carotene (alpha C) and R-ester were estimated by comparing their AUC values with that of deuterium-labeled retinyl ester (d(4)-R-ester), assuming the latter represented 80% of the d(4)-RA reference dose. Absorption of beta C and alpha C was approximately twofold greater from carrot puree than from boiled-mashed carrots, whereas the retinol yield was only marginally (P = 0.11) influenced by treatment. Carotene and R-ester absorption from raw-grated carrot was intermediate to, and did not differ significantly from the cooked preparations. The vitamin A yield (puree, 0.53 mg; boiled-mashed, 0.44 mg) of cooked carrot containing 18.6 mg beta C was substantially less than that predicted by current convention and limited primarily by intestinal carotene uptake. Processing can therefore significantly improve bioavailability of carrot carotenes, and in some cases influence the carotene value more than the intrinsic vitamin A value. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 11, 2005 Report Share Posted June 11, 2005 Hi All, I believe that it has to do with the way that the body absorbs all fat-soluble nutrients, such as CoQ10, lycopene, or vitamin k. Simply put, oil and water do not mix. To be absorbed, these nutrients must first be dissolved in fat, and then incorporated into micelles, which are tiny transport globules (not unlike a simple cell membrane) formed in the small intestines from bile salts. Micelles must then be moved through the small intestine wall by special transport proteins before they can be released into the lymphatic system and, from there, work their way into the bloodstream. Low down in the intestinal tract, there is little fat available into which the nutrients can be dissolved. There are no bile salts available for micelle formation, and no transport proteins to move any micelles that might be formed into the lymph. As a result, little or none of the K2 made by these bacteria is absorbed. In fact, the need for active transport is so strong that little or no nutrients are absorbed into the lymphatic system even if unbound K2 and bile are specially injected into the colon. See, for example: Ichihashi T, Takagishi Y, Uchida K, Yamada H. Colonic absorption of menaquinone-4 and menaquinone-9 in rats. J Nutr. 1992 Mar;122(3):506-12. PMID: 1542008 --- Rodney <perspect1111@...> wrote: > Hi folks: > > Thirteen percent of the calories in plain tomatoes come from fat. > 18:2; 18:1 and 16:0 seem to account for most of it. > > Are we saying that for some reason this fat will not do the job, and > we have to add additional fat in order for the lycopene to be > absorbed? > > I realize that the need to add fat is an oft-quoted statement. But > it does seem rather curious to me. Do we have good evidence for this? > > Rodney. > > > > > > > > > Yes, I eat a 6 ounce can of TOMATO PASTE every day with 5 or 6 > > > cloves > > > > of garlic (This satiates my pasta urges). The tomatoes that > make up > > > > that can are cooked before canning. Are you suggesting the > lycopene > > > is > > > > not yet released? Do I need to cook it further? Or,perhaps, I > need > > > to > > > > add an oil such as olive oil to properly assimilate the > lycopene? > > > > > > -------------------------------------------------------------- > - > > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.