果蔬食品中类胡萝卜素生物利用度研究进展

Review on Carotenoid Bioavailability in Fruit and Vegetable Products

类胡萝卜素是一类重要的微量营养物质,其有益生理功效与果蔬食品中类胡萝卜素的绝对含量相关,更取决于其生物利用度。然而,由于类胡萝卜素的特殊存在形式和疏水特性,其从食物中释放并被吸收利用的比例通常非常低。本文综述了影响果蔬食品中类胡萝卜素生物利用度的关键因素,包括类胡萝卜素的种类和存在形式、食品(微观)结构和添加油脂对生物利用度的影响,展望果蔬食品中类胡萝卜素生物利用度的研究进展,可为生产具有较高类胡萝卜素生物利用度的果蔬食品及设计相应加工工艺提供理论依据。

Carotenoids are important micronutrients and their specific health benefits have been associated with the consumption of food products rich in carotenoids such as fruits and vegetables,as well as their bioavailability.However,given their specific cellular location,form of existence and high hydrophobic character,the uptake of carotenoids from food products is generally quite low.The present review summarizes recent studies on fruits and vegetables in which specific product characteristics,i.e.form of existence,(micro) structure characteristics and the presence or addition of lipids,are linked to carotenoid bioavailability.The review could provide the basis for a critical and detailed identification of parameters or conditions that are crucial in the development of fruit- and vegetable-based food products containing higher amounts of carotenoids in an absorbable form,as well as corresponding processing procedure.Additionally,future research challenges of carotenoid bioavailability in this context are identified.