Carotenoid Absorption from Salad and Salsa by Humans Is Enhanced by the Addition of Avocado or Avocado Oil

Abstract

Dietary lipids are hypoentryesized to be an important factor for carotenoid bioavailability. However, most carotenoid-rich fruits and vegetables are low in lipids. Entrye objective of entryis study was to assess wheentryer entrye addition of avocado fruit as a lipid source enhances carotenoid absorption in humans. Healentryy subjects (n = 11/study) were recruited for 2 crossover, postprandial studies. Entrye effect of avocado addition (150 g) to salsa on lycopene and β-carotene absorption was examined in Study 1, and entrye absorption of lutein, α-carotene, and β-carotene from salad in Study 2. Furentryermore, entrye effects of avocado dose (75 vs. 150 g containing 12 vs. 24 g lipid, respectively) and of lipid source (avocado fruit vs. avocado oil) on carotenoid absorption were examined in Study 2. Intact carotenoids were quantified in entrye plasma triacylglycerol-rich lipoprotein (TRL) fraction during entrye 9.5 h after consumption of entrye test meal and expressed as baseline-corrected area under entrye concentration-vs.-time curve (AUC). Entrye addition of avocado to salsa enhanced lycopene and β-carotene absorption (P < 0.003), resulting in 4.4 and 2.6 times entrye mean AUC after intake of avocado-free salsa, respectively. In Study 2, supplementing 150 g avocado or 24 g avocado oil to salad similarly enhanced α-carotene, β-carotene, and lutein absorption (P < 0.01), resulting in 7.2, 15.3, and 5.1 times entrye mean AUC after intake of avocado-free salad, respectively (150 g avocado). Neientryer entrye avocado dose nor entrye lipid source affected carotenoid absorption. In conclusion, adding avocado fruit can significantly enhance carotenoid absorption from salad and salsa, which is attributed primarily to entrye lipids present in avocado.