Beta-carotene conversion to vitamin A decreases as the dietary dose increases in humans.

It has been suggested that high doses of beta-carotene limit its conversion to vitamin A, yet this effect has not been well established in humans. A feeding study was conducted in a randomized crossover design in which volunteers consumed 2 doses of deuterium-labeled beta-carotene on 2 occasions, with beta-carotene and vitamin A response assessed by plasma area under the concentration time curve (AUC). Seven volunteers (4 men, 3 women) consumed each of 2 doses of beta-carotene-d8 and provided serial blood samples for 37 d after each dose. beta-Carotene doses were 20 and 40 mg. Plasma beta-carotene-d8 was assessed by HPLC-MS. Plasma retinol (ROH)-d4, which was derived from the beta-carotene-d8, was evaluated by GC-MS after saponification to convert retinyl esters to ROH prior to the formation of the trimethylsilylether. The plasma AUC for beta-carotene-d8 increased 2-fold from the 20-mg dose to the 40-mg dose. The plasma AUC for ROH-d4 increased 36% from the 20-mg dose to the 40-mg dose. These results establish that, in humans, beta-carotene conversion to vitamin A decreases as the dietary dose increases.

Bioavailability of anthocyanins from purple carrot juice: effects of acylation and plant matrix.

Absorption of cyanidin-based anthocyanins is not fully understood with respect to dose or anthocyanin structure. In feeding studies using whole foods, nonacylated anthocyanins are more bioavailable than their acylated counterparts, but the extent to which plant matrix determines relative bioavailability of anthocyanins is unknown. Using juice of purple carrots to circumvent matrix effects, a feeding trial was conducted to determine relative bioavailability of acylated and nonacylated anthocyanins and to assess dose-response effects. Appearance of anthocyanins in plasma was measured in 10 healthy adults for 8 h following consumption of purple carrot juice. Each subject consumed 50, 150, and 250 mL of juice containing 76 micromol (65 mg), 228 micromol (194 mg), and 380 micromol (323 mg) of total anthocyanins, respectively. Acylated anthocyanins comprised 76% of total anthocyanins in the juice, yet their bioavailability was found to be significantly less than that of nonacylated anthocyanins. Peak plasma concentrations of nonacylated anthocyanins were 4-fold higher than that for acylated anthocyanins. Absorption efficiency declined across the doses administered. Because the treatments were consumed as juice, it could be discerned that the difference in bioavailability of acylated versus nonacylated anthocyanins was not primarily caused by interactions with the plant matrix.