1. Bioavailability and nutritional effects of carotenoids from organically and conventionally produced carrots in healthy men
- Author
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Karlis Briviba, Stephanie Seifert, Achim Bub, B.A. Stracke, Corinna E. Rüfer, Clemens Kunz, and Bernhard Watzl
- Subjects
Adult ,Male ,Antioxidant ,medicine.medical_treatment ,Biological Availability ,Medicine (miscellaneous) ,Antioxidants ,Young Adult ,chemistry.chemical_compound ,Double-Blind Method ,beta-Carotene ,Blood plasma ,medicine ,Humans ,Food science ,Carotenoid ,chemistry.chemical_classification ,Nutrition and Dietetics ,food and beverages ,Middle Aged ,Carotenoids ,Terpenoid ,Daucus carota ,Bioavailability ,chemistry ,Food security, food quality and human health ,Leukocytes, Mononuclear ,Food, Organic ,Composition (visual arts) ,Trolox ,Food Analysis ,DNA Damage - Abstract
It has been hypothesised that organically grown vegetables are healthier than conventionally produced ones due to a higher content of phytochemicals. However, few data from controlled human studies exist. The aim of the present study was to compare the carotenoid content and antioxidant capacity of organically and conventionally produced carrots under defined conditions. Furthermore, a human intervention study was conducted to compare bioavailability, plasma antioxidant capacity, endogenous DNA strand breaks and immune parameters in healthy men ingesting carrots from different agricultural systems. Thirty-six volunteers consumed either organically or conventionally produced blanched carrots (200 g/d; 2 weeks) or no carrots in a double-blind, randomised intervention study. No statistically significant differences were observed in the total carotenoid contents (121 (sd7) μg/g organicv.116 (sd13) μg/g conventional) and the antioxidant capacities (0·43 (sd0·08) μmol Trolox equivalents/g organicv.0·32 (sd0·07) μmol Trolox equivalents/g conventional) of the carrots administered to the volunteers. Intake of organically or conventionally produced carrots significantly increased (P
- Published
- 2008