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Incorporation of carotenoids from paprika oleoresin into human chylomicrons

Published online by Cambridge University Press:  09 March 2007

Antonio Pérez-Gálvez ,
Hans D. Martin ,
Helmut Sies  and
Wilhelm Stahl
Antonio Pérez-Gálvez
Affiliation:
Institute for Physiological Chemistry I, Heinrich-Heine-University Düsseldorf, Düsseldorf, Germany
Hans D. Martin
Affiliation:
Institute for Organic Chemistry I, Heinrich-Heine-University Düsseldorf, Düsseldorf, Germany
Helmut Sies
Affiliation:
Institute for Physiological Chemistry I, Heinrich-Heine-University Düsseldorf, Düsseldorf, Germany
Wilhelm Stahl*
Affiliation:
Institute for Physiological Chemistry I, Heinrich-Heine-University Düsseldorf, Düsseldorf, Germany
*
*Corresponding author: Professor Wilhelm Stahl, fax +49 211 811 3029, email [email protected]
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Abstract

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The intake of a carotenoid-rich diet is epidemiologically related to a lower risk for different chronic disorders like cardiovascular disease, some types of cancer or age-related macular degeneration. Red pepper (Capsicum annuum L.) and its dietary products contain a variety of carotenoids, which may contribute to the carotenoid pattern of human blood and tissues. The objective of the present study was to assess the availability of carotenoids from paprika oleoresin, including zeaxanthin, β-cryptoxanthin, β-carotene and the paprika-specific oxocarotenoids capsanthin and capsorubin. After overnight fasting, the volunteers (n 9) ingested a single dose of the paprika oleoresin containing 6·4 mg zeaxanthin, 4·2 mg β-cryptoxanthin, 6·2 mg β-carotene, 35·0 mg capsanthin and 2·0 mg capsorubin. At different time points the carotenoid pattern in the chylomicron fraction was analysed to evaluate carotenoid absorption. From the major carotenoids present in the paprika oleoresin only zeaxanthin, β-cryptoxanthin and β-carotene were detectable in considerable amounts. Although the xanthophylls in paprika oleoresin were mainly present as mono- or di-esters, only free zeaxanthin and β-cryptoxanthin were found in human samples. The bioavailability of the pepper-specific carotenoids capsanthin and capsorubin from paprika oleoresin is very low. However, oleoresin is a suitable source for the provitamin A carotenoids β-carotene and β-cryptoxanthin and the macular pigment zeaxanthin.

Keywords

BioavailabilityPaprika carotenoidsXanthophyll esters
Type
Research Article
Information
British Journal of Nutrition , Volume 89 , Issue 6 , June 2003 , pp. 787 - 793
Copyright
Copyright © The Nutrition Society 2003

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