Effect of phosphatidyl choline liposomes on the relative bioavailability of fat soluble micronutrients in salad vegetables

Abstract

The purpose of this study was to determine the effects of phosphatidyl choline (PC) multilamellar vesicles (in absence of other lipids) in salad dressing on: 1) the absorption of α‐carotene, β‐carotene, lutein, lycopene, and tocopherols in salad vegetables; 2) the absorption of retinyl palmitate formed from the ingested α‐ and β‐carotene. Twelve healthy men each consumed 3 identical salads with 3 different salad dressings containing: 1) zero lipids (placebo), 2) 16g sunflower oil (positive control), 3) 1.25g tocopherol‐stripped soybean PC liposomes (treatment). The order in which the salads were consumed was randomly assigned; salads were separated by ≥ 2 week. Blood samples were collected at baseline and 2, 3, 4, 5, 6, and 9 h postprandially. Chylomicron fractions were analyzed by HPLC with coulometric array electrochemical detection. All six fat soluble micronutrients showed positive trends in relative bioavailability when comparing PC liposomes with zero lipid treatments. Statistical significance was reached for lutein (P < 0.05), beta‐carotene (P < 0.0003), and retinyl palmitate (P < 0.03). The full fat positive control produced substantial responses for all six micro‐nutrients, which validated the study protocol. In conclusion, the lecithin liposomes added to fat‐free salad dressing enhanced the intestinal absorption of fat soluble micronutrients.