Mayonnaise Increases the Relative Bioavailability of Fat-Soluble (Non)-Nutrients from a Salad
International Journal of Nutrition and Food Sciences
Volume 4, Issue 6, November 2015, Pages: 644-649
Received: Oct. 2, 2015;
Accepted: Oct. 15, 2015;
Published: Oct. 28, 2015
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Fernanda de Oliveira Martins, Unilever Research and Development, Unilever Brazil, Sao Paulo, Brazil
Robin van den Berg, Unilever Research and Development, Unilever Netherland, Vlaardingen, the Netherlands
Anne-Roos Hoogenraad, Unilever Research and Development, Unilever Netherland, Vlaardingen, the Netherlands
Ewoud Schuring, Unilever Research and Development, Unilever Netherland, Vlaardingen, the Netherlands
Carole Verhoeven, Unilever Research and Development, Unilever Netherland, Vlaardingen, the Netherlands
Oscar Giese Laverdy Neto, Heart Institute (InCor) of the Medical School Hospital, University of Sao Paulo, Sao Paulo, Brazil
Raul Cavalcante Maranhao, Heart Institute (InCor) of the Medical School Hospital, University of Sao Paulo, Sao Paulo, Brazil
Petra Verhoef, Unilever Research and Development, Unilever Netherland, Vlaardingen, the Netherlands
Vegetables are good sources of vitamins. For that reason the World Health Organisation recommends daily consumption of at least 200g of vegetables. However, this requirement is met only partially worldwide. Increasing the bioavailability of fat-soluble (non)-nutrients could make intake of those sources more effective. Here, the hypothesis was tested whether this goal can be achieved by adding mayonnaise to a dressing for a salad. Nine healthy subjects (28.7±4.7 years old, BMI of 26.7±2.1 kg/m2) consumed a salad either with a basic dressing (control) or a basic dressing with mayonnaise (test). After both interventions, α-carotene, β-carotene, vitamin K1 and retinyl palmitate were measured in chylomicron-rich plasma fractions. The average relative bioavailability (-95% CI, +95% CI) was +80% (-3%, 232%) for α-carotene (P=0.0591), +91% (22%, 200%) for β-carotene (P=0.0118), and +116% (5%, 344%) for vitamin K1 (P=0.0392). Retinyl palmitate AUC’s increased by 117% (39%, 242%) (P=0.0039), hence bioconversion of pro-vitamin A to retinol doubled. In conclusion, addition of mayonnaise to a dressing for a salad increased the uptake of the (non)-nutrients analysed in this study. Therefore, adding mayonnaise may be an interesting dietary approach to improve the nutritive value of vegetables, which are frequently under-consumed.
Fernanda de Oliveira Martins,
Robin van den Berg,
Oscar Giese Laverdy Neto,
Raul Cavalcante Maranhao,
Mayonnaise Increases the Relative Bioavailability of Fat-Soluble (Non)-Nutrients from a Salad, International Journal of Nutrition and Food Sciences.
Vol. 4, No. 6,
2015, pp. 644-649.
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