Fruits and stir-fried vegetables increase plasma carotenoids in young adults

Yu Ju Lin, Yi Wen Chien, Shwu Huey Yang, Hsing-Hsien Cheng

Research output: Contribution to journalArticle

8 Citations (Scopus)

Abstract

We examined the plasma levels of carotenoids in young adults after a dietary intervention composed of increased intakes of fruits and stir-fried vegetables from a Taiwanese mixed diet. Thirty-four apparently healthy, non-smoking subjects who normally ingested less than two and a half servings of fruits and vegetables daily were selected for the study. Meals changed were lunch and dinner on weekdays for a period of 4 weeks. The test meal consisted of three servings of stir-fried vegetables and two servings of fresh fruits. Plasma carotenoid levels in subjects significantly increased from 19%-32% for β-carotene, 15%-47% for lycopene and 59%-88% for β-crytoxanthin (p <0.05) from week 1 to 4. However, these concentrations of ?-carotene and lycopene significantly decreased after stopping the consumption of the test meals. This study reveals the importance of a continuous consumption of carotenoid rich foods in order to maintain high levels of plasma carotenoids for the potential prevention of chronic diseases in individuals.

Original languageEnglish
Pages (from-to)616-623
Number of pages8
JournalAsia Pacific Journal of Clinical Nutrition
Volume16
Issue number4
Publication statusPublished - Dec 2007

Keywords

  • β-carotene β-crytoxanthin
  • Fruits
  • Lycopene
  • Stir-fried vegetables
  • Young adults

ASJC Scopus subject areas

  • Medicine (miscellaneous)

Fingerprint Dive into the research topics of 'Fruits and stir-fried vegetables increase plasma carotenoids in young adults'. Together they form a unique fingerprint.

Cite this