Abstract
The absorbability of β-carotene was studied in an adult, Japanese female under various conditions and with various kinds of food. The following values, in per cent, were obtained: pure carotene suspension, ca. 60; oil solution of pure carotene, 98; carrots cooked in the ordinary manner, 21; pumpkin, 35-53; and spinach, 33-35.There is some increase in the absorbability with the addition of margarine or olive oil but under the conditions of the experiments, the increase was insignificant.Supplementation of vitamin B12 or tocopherol resulted in some increase but the difference was not marked. The absorption with dried seaweed was 8 per cent and in the case of shellfish (Tapes philippinarum) there was scarcely any absorption. It is suggested that the seaweed and shellfish are poor sources of carotene.
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