THE CRYSTALLINE FORM OF CAROTENES AND THE FOOD MATRIX IN CARROT ROOT DECREASE THE RELATIVE BIOAVAILABILITY OF BETA-CAROTENE AND ALPHA-CAROTENE IN THE FERRET MODEL

Objective: The objective of this study was to investigate the relative bioavailability (BV) of beta-carotene (BC) and alpha-carotene (AC) fr om different extracts of carrots utilizing the ferret model. Methods: Five groups of animals (n = 6) were provided free access to a caroteno id-free, vitamin A-adequate diet and tap water for 2 weeks, then for 3 consecutive days 10 mg of BC was provided in 30-40 mL, of one of the following fluids as partial replacement for tap water along with diet: 1) commercial BC beadlets dispersed in distilled water (control), 2) non-heated carrot juice, 3) heated carrot juice, 4) non-heated isolate d carrot chromoplasts, or 5) heated carrot chromoplasts. The animals w ere killed and samples of blood and tissues (liver, adrenal, lung, kid ney, spleen) were collected and analyzed for AC and BC concentrations. Results: The tissue analysis of BC concentrations indicated that BC-b eadlet-supplemented animals had significantly higher BC concentrations than other groups (p < 0.01). Carrot chromoplast-supplemented animals had significantly higher tissue BC and AC concentrations than carrot juice-supplemented animals. Heal treatment tended to reduce the relati ve BV of carotenoids but the differences between heated and non-heated juices or isolated carrot chromoplasts were not significantly differe nt. Conclusions: These results suggest that the food matrix, probably pectin-like fibers, and the crystalline form of carotenoids in carrot chromoplast are the primary factors that reduce the relative BV of car otenoids from carrot juice.