Influence of dietary spices – Black pepper, red pepper and ginger on the uptake of β-carotene by rat intestines

Abstract

In view of the wide-spread deficiency of vitamin A in populations dependent on plant foods, it is desirable to improve bioavailability of β-carotene. Specific dietary spices may alter the ultrastructure and permeability characteristics of intestines. Few common spices were studied here for their possible influence on intestinal absorption of β-carotene by examining its uptake by the intestines from rats fed black pepper, red pepper, ginger, piperine and capsaicin. Higher in vitro absorption of β-carotene in the intestines was evidenced in all spice-fed animals. Dietary piperine and ginger increased the uptake of β-carotene by 147% and 98%, respectively. While increase in absorption was 59% and 27% in black pepper and red pepper fed animals, respectively, dietary capsaicin increased the same by 50%. Thus, significantly enhanced intestinal uptake of β-carotene as a result of consumption of pungent spices was evidenced, which could form a food based strategy to possibly reduce vitamin A deficiency.