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Mayonnaise Increases the Relative Bioavailability of Fat-Soluble (Non)-Nutrients from a Salad

Received: 2 October 2015     Accepted: 15 October 2015     Published: 28 October 2015
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Abstract

Vegetables are good sources of vitamins. For that reason the World Health Organisation recommends daily consumption of at least 200g of vegetables. However, this requirement is met only partially worldwide. Increasing the bioavailability of fat-soluble (non)-nutrients could make intake of those sources more effective. Here, the hypothesis was tested whether this goal can be achieved by adding mayonnaise to a dressing for a salad. Nine healthy subjects (28.7±4.7 years old, BMI of 26.7±2.1 kg/m2) consumed a salad either with a basic dressing (control) or a basic dressing with mayonnaise (test). After both interventions, α-carotene, β-carotene, vitamin K1 and retinyl palmitate were measured in chylomicron-rich plasma fractions. The average relative bioavailability (-95% CI, +95% CI) was +80% (-3%, 232%) for α-carotene (P=0.0591), +91% (22%, 200%) for β-carotene (P=0.0118), and +116% (5%, 344%) for vitamin K1 (P=0.0392). Retinyl palmitate AUC’s increased by 117% (39%, 242%) (P=0.0039), hence bioconversion of pro-vitamin A to retinol doubled. In conclusion, addition of mayonnaise to a dressing for a salad increased the uptake of the (non)-nutrients analysed in this study. Therefore, adding mayonnaise may be an interesting dietary approach to improve the nutritive value of vegetables, which are frequently under-consumed.

Published in International Journal of Nutrition and Food Sciences (Volume 4, Issue 6)
DOI 10.11648/j.ijnfs.20150406.17
Page(s) 644-649
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2015. Published by Science Publishing Group

Keywords

Relative Bioavailability, Fat-Soluble (Non)-Nutrients, Carotene, Retinyl Palmitate, Vitamin K1, Mayonnaise, Dressing

References
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[6] F. J. He, C. A. Nowson, M. Lucas, G. A. MacGregor, Increased consumption of fruit and vegetables is related to a reduced risk of coronary heart disease: meta-analysis of cohort studies. J Hum Hypertens 2007; 21: 717-28.
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[12] M. J. Brown, M. G. Ferruzzi, M. L. Nguyen, D. A. Cooper, A. L. Eldridge, S. J. Schwartz, et al., Carotenoid bioavailability is higher from salads ingested with full-fat than with fat-reduced salad dressings as measured with electrochemical detection. Am J Clin Nutr 2004; 80: 396-403.
[13] S. R. Goltz, W. W. Campbell, C. Chitchumroonchokchai, M. L. Failla, M. G. Ferruzzi, Meal triacylglycerol profile modulates postprandial absorption of carotenoids in humans. Mol Nutr Food Res 2012; 56: 866-77.
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Cite This Article
  • APA Style

    Fernanda de Oliveira Martins, Robin van den Berg, Anne-Roos Hoogenraad, Ewoud Schuring, Carole Verhoeven, et al. (2015). Mayonnaise Increases the Relative Bioavailability of Fat-Soluble (Non)-Nutrients from a Salad. International Journal of Nutrition and Food Sciences, 4(6), 644-649. https://doi.org/10.11648/j.ijnfs.20150406.17

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    ACS Style

    Fernanda de Oliveira Martins; Robin van den Berg; Anne-Roos Hoogenraad; Ewoud Schuring; Carole Verhoeven, et al. Mayonnaise Increases the Relative Bioavailability of Fat-Soluble (Non)-Nutrients from a Salad. Int. J. Nutr. Food Sci. 2015, 4(6), 644-649. doi: 10.11648/j.ijnfs.20150406.17

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    AMA Style

    Fernanda de Oliveira Martins, Robin van den Berg, Anne-Roos Hoogenraad, Ewoud Schuring, Carole Verhoeven, et al. Mayonnaise Increases the Relative Bioavailability of Fat-Soluble (Non)-Nutrients from a Salad. Int J Nutr Food Sci. 2015;4(6):644-649. doi: 10.11648/j.ijnfs.20150406.17

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  • @article{10.11648/j.ijnfs.20150406.17,
      author = {Fernanda de Oliveira Martins and Robin van den Berg and Anne-Roos Hoogenraad and Ewoud Schuring and Carole Verhoeven and Oscar Giese Laverdy Neto and Raul Cavalcante Maranhao and Petra Verhoef},
      title = {Mayonnaise Increases the Relative Bioavailability of Fat-Soluble (Non)-Nutrients from a Salad},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {4},
      number = {6},
      pages = {644-649},
      doi = {10.11648/j.ijnfs.20150406.17},
      url = {https://doi.org/10.11648/j.ijnfs.20150406.17},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20150406.17},
      abstract = {Vegetables are good sources of vitamins. For that reason the World Health Organisation recommends daily consumption of at least 200g of vegetables. However, this requirement is met only partially worldwide. Increasing the bioavailability of fat-soluble (non)-nutrients could make intake of those sources more effective. Here, the hypothesis was tested whether this goal can be achieved by adding mayonnaise to a dressing for a salad. Nine healthy subjects (28.7±4.7 years old, BMI of 26.7±2.1 kg/m2) consumed a salad either with a basic dressing (control) or a basic dressing with mayonnaise (test). After both interventions, α-carotene, β-carotene, vitamin K1 and retinyl palmitate were measured in chylomicron-rich plasma fractions. The average relative bioavailability (-95% CI, +95% CI) was +80% (-3%, 232%) for α-carotene (P=0.0591), +91% (22%, 200%) for β-carotene (P=0.0118), and +116% (5%, 344%) for vitamin K1 (P=0.0392). Retinyl palmitate AUC’s increased by 117% (39%, 242%) (P=0.0039), hence bioconversion of pro-vitamin A to retinol doubled. In conclusion, addition of mayonnaise to a dressing for a salad increased the uptake of the (non)-nutrients analysed in this study. Therefore, adding mayonnaise may be an interesting dietary approach to improve the nutritive value of vegetables, which are frequently under-consumed.},
     year = {2015}
    }
    

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  • TY  - JOUR
    T1  - Mayonnaise Increases the Relative Bioavailability of Fat-Soluble (Non)-Nutrients from a Salad
    AU  - Fernanda de Oliveira Martins
    AU  - Robin van den Berg
    AU  - Anne-Roos Hoogenraad
    AU  - Ewoud Schuring
    AU  - Carole Verhoeven
    AU  - Oscar Giese Laverdy Neto
    AU  - Raul Cavalcante Maranhao
    AU  - Petra Verhoef
    Y1  - 2015/10/28
    PY  - 2015
    N1  - https://doi.org/10.11648/j.ijnfs.20150406.17
    DO  - 10.11648/j.ijnfs.20150406.17
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 644
    EP  - 649
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20150406.17
    AB  - Vegetables are good sources of vitamins. For that reason the World Health Organisation recommends daily consumption of at least 200g of vegetables. However, this requirement is met only partially worldwide. Increasing the bioavailability of fat-soluble (non)-nutrients could make intake of those sources more effective. Here, the hypothesis was tested whether this goal can be achieved by adding mayonnaise to a dressing for a salad. Nine healthy subjects (28.7±4.7 years old, BMI of 26.7±2.1 kg/m2) consumed a salad either with a basic dressing (control) or a basic dressing with mayonnaise (test). After both interventions, α-carotene, β-carotene, vitamin K1 and retinyl palmitate were measured in chylomicron-rich plasma fractions. The average relative bioavailability (-95% CI, +95% CI) was +80% (-3%, 232%) for α-carotene (P=0.0591), +91% (22%, 200%) for β-carotene (P=0.0118), and +116% (5%, 344%) for vitamin K1 (P=0.0392). Retinyl palmitate AUC’s increased by 117% (39%, 242%) (P=0.0039), hence bioconversion of pro-vitamin A to retinol doubled. In conclusion, addition of mayonnaise to a dressing for a salad increased the uptake of the (non)-nutrients analysed in this study. Therefore, adding mayonnaise may be an interesting dietary approach to improve the nutritive value of vegetables, which are frequently under-consumed.
    VL  - 4
    IS  - 6
    ER  - 

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Author Information
  • Unilever Research and Development, Unilever Brazil, Sao Paulo, Brazil

  • Unilever Research and Development, Unilever Netherland, Vlaardingen, the Netherlands

  • Unilever Research and Development, Unilever Netherland, Vlaardingen, the Netherlands

  • Unilever Research and Development, Unilever Netherland, Vlaardingen, the Netherlands

  • Unilever Research and Development, Unilever Netherland, Vlaardingen, the Netherlands

  • Heart Institute (InCor) of the Medical School Hospital, University of Sao Paulo, Sao Paulo, Brazil

  • Heart Institute (InCor) of the Medical School Hospital, University of Sao Paulo, Sao Paulo, Brazil

  • Unilever Research and Development, Unilever Netherland, Vlaardingen, the Netherlands

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