McCormick Science Institute

Black pepper and vegetable oil-based emulsion synergistically enhance carotenoid bioavailability of raw vegetables in humans

Haiyan Luo, Zhengze Li, Chad R. Straight, Qi Wang, Jiazhi Zhou, Yukun Sun, Chia-yu Lo, Lingxiao Yi, Yanyan Wu, Jingyuan Huang, William Wolfe, Dianne Z. Sutherland, Mark S. Miller, David Julian McClements, Eric A. Decker, Hang Xiao

share

  • Facebook
  • Twitter
  • LinkedIn
  • Email
MSI Team
March 2022 -- Researchers at the University of Massachusetts determined the bioavailability of carotenoids in a raw mixed-vegetable salad.
Objective
To determine the impact of excipient systems containing black pepper, emulsion, or their combination on the bioavailability of major carotenoids in a raw mixed-vegetable salad.

Methods
In a randomized crossover design, healthy young adults consumed (1) vegetable salad (control), (2) salad with canola oil emulsion (COE), (3) salad with black pepper (BP), and (4) salad with canola oil emulsion and black pepper (COE + BP).

Results
COE + BP led to a higher AUC0-10h of total plasma carotenoids (p < 0.0005) than the control (6.1-fold), BP (2.1-fold), and COE (3.0-fold). COE + BP increased AUC0-10hof plasma lutein, α-carotene, β-carotene, and lycopene by 4.8, 9.7, 7.6, and 5.5-fold than the control, respectively (p < 0.0001). COE + BP produced a significant synergy in increasing both Cmaxand AUC0-10h of total carotenoids, α-carotene, β-carotene, and lycopene. Moreover, COE + BP produced a stronger enhancement on AUC0-10h of total carotenoids, α-carotene, β-carotene, and lycopene in females than in males.

Conclusion
This study demonstrated the combination of black pepper and a canola oil-based emulsion synergistically enhanced carotenoid bioavailability of raw vegetables in humans. 

Reference
Luo, H, Li, Z, Straight, CR, Wang, Q, Zhou, J, Sun, Y, Lo, CY, Yi, L, Wu, Y, Huang, J, Wolfe, W, Sutherland, DZ, Miller, MS, McClements, DJ, Decker, EA, Xiao, H. Food Chem. 373(Pt B):131277. 2022. View Full Text

Our Research