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

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

研究成果: 雜誌貢獻文章

8 引文 斯高帕斯(Scopus)

摘要

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.

原文英語
頁(從 - 到)616-623
頁數8
期刊Asia Pacific Journal of Clinical Nutrition
16
發行號4
出版狀態已發佈 - 十二月 2007

ASJC Scopus subject areas

  • Medicine (miscellaneous)

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