We first determined whether there was a significant interaction between the groups according to F&V and fat intake and carotenoid levels.
High consumption software#
The evaporate was then reconstituted with 100 μL of methanol and stored in glass amber vials with inserts at −80 ☌ until the day of analysis.Ĭonsidering the particular nature of carotenoids as a biomarker (we were unable to quantify some sub-species in some participants since they were below the limit of quantification), we studied the inter-group differences using adapted survival regression models as described by Helsel DR using the ‘survival’ package in R Software version 4.0.0. The upper nonpolar layer was again separated and combined with the first one to undergo evaporation to dryness by a sample concentrator under nitrogen gas at room temperature. The lower aqueous phase underwent re-extraction with 2 more milliliters of n-hexane/BHT (100 mg/L), 1 min of vortexing and 5 min of centrifugation at 2070× g and 4 ☌. Then, they were centrifuged at 2070× g for 5 min at 4 ☌ and the upper nonpolar layer was separated into a new tube. 100 μL of fucoxanthin at 1 mg/mL were also added as internal standard. Briefly, 450 μL of the samples were thawed and mixed with 800 μL of ethanol, 500 μL of ultrapure water and 2 mL of n-hexane/BHT (100 mg/L) in crystal tubes and vortexed for 1 min. The extraction was performed using a method previously developed by our group. In order to avoid oxidation and isomerizing, the samples were extracted and analyzed in a room with filtered light and kept in ice at all times. In this matter, genetic variability in cleavage, transport and metabolism proteins can also affect carotenoid plasma concentrations. Once liberated from the matrix, carotenoids are absorbed and distributed in the human body in a similar way to other dietary fat-soluble compounds. Dietary fat appears to increase their bioaccessibility and bioavailabity and, hence, their plasma concentrations via the emulsification and facilitation of incorporation into mixed micelles during digestion. However, their absorption can be increased by simple processing and cooking methods and, because of their lipophilic profile, by the use of oils during cooking. Therefore, they are strongly linked to the food matrix and, consequently, have low bioaccessibility. Their specific molecular structure and physicochemical characteristics explain their storage in vegetable chromoplasts and conjugation with proteins. High consumption of F&V is associated with greater systemic levels of total carotenoids, in particular when fat intake is low-to-moderate rather than very high.Ĭarotenoids are very hydrophobic molecules which contain a long carbon chain rich in conjugated double bonds and they are classified based on their chemical structure: carotenes only contain hydrocarbons, while xanthophylls are oxygenated carotenes. Carotenoid systemic concentrations were greater in high consumers of F&V than in low consumers of these foods (+3.04 μmol/L (95% CI: 0.90, 5.17), p-value = 0.005), but circulating concentrations seemed to decrease when total fat intake was very high (−2.69 μmol/L (−5.54 0.16), p-value = 0.064). Carotenoids were extracted from plasma samples and analyzed by HPLC-UV-VIS-QqQ-MS/MS. The study population was categorized into four groups according to their self-reported consumption of F&V and fat. The objective was to examine the degree to which the consumption of different amounts of both carotenoid-rich foods and fats is associated with plasma carotenoid concentrations within a Mediterranean lifestyle context (subsample from the PREDIMED-Plus study baseline) where consumption of F&V and fat is high. However, the extent to which high fat intake may contribute to increased carotenoid plasma concentrations is still unclear.
Due to their lipophilic nature, co-ingestion of fat appears to increase their bioavailability via facilitating transfer to the aqueous micellar phase during digestion. Carotenoids are pigments contained mainly in fruit and vegetables (F&V) that have beneficial effects on cardiometabolic health.
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