Intake of ß-cryptoxanthin with fat-containing food increases ß-cryptoxanthin serum level and palmar yellowness in healthy adults.

Epidemiological and clinical studies have suggested that ß-cryptoxanthin (ß-CX) has health benefits in humans. To understand the health benefits of ß-CX, it is important to examine its in vivo kinetics and identify a convenient noninvasive biomarker for serum ß-CX level. However, to date, there have been few studies of ß-CX kinetics in humans. We hypothesized that simultaneous consumption of fat-containing food would stimulate absorption of ß-CX. We conducted 2 in vivo kinetics studies, one after a single intake and the other after daily intake of ß-CX in healthy adults, to examine whether simultaneous consumption of fat-containing food stimulates absorption of ß-CX and whether palmar b* value (yellowness) is a suitable biomarker. After a single intake of 1.1 or 2.2 mg of ß-CX, the serum level increased dose-dependently and returned to the baseline level after 14 to 17 days. The simultaneous consumption of fat-containing food enhanced the absorption of ß-CX by 1.8-fold. During daily intake of 2.0 mg/day ß-CX with fat-containing food for 12 weeks, both serum ß-CX level and palmar b* value measured with a colorimeter increased continuously. After intake was halted, both serum ß-CX level and palmar b* value decreased. There was a positive correlation between serum ß-CX level and palmar b* value during the trial (R = 0.55, P < .001). These results suggest that intake of ß-CX with fat-containing food stimulates the absorption of ß-CX and increases palmar yellowness.

Beneficial Effects of Lemon Balm Leaf Extract on In Vitro Glycation of Proteins, Arterial Stiffness, and Skin Elasticity in Healthy Adults.

Glycation, a non-enzymatic glycosylation of proteins, induces tissue damage in association with various diseases and aging phenomena. Pentosidine, an advanced glycation end product, is involved in aging phenomena such as tissue stiffness. In this study, we aimed to find a potent anti-glycation food material and to verify its health benefits by clinical trial. From among 681 hot water plant extracts, lemon balm (Melissa officinalis; LB) leaf extract was selected and revealed to have more potent inhibitory activity for pentosidine formation than a representative anti-glycation agent, aminoguanidine. Rosmarinic acid (RA), a typical polyphenol in Lamiaceae plants, was identified as a major active component in LB extract (LBE). Furthermore, LBE or RA dose-dependently suppressed glycation-associated reactions such as increased fluorescence, yellowing of collagen fiber sheets, and degeneration of the fibrous structure of elastin fiber sheets. An open-label, parallel-group comparative trial was conducted in 28 healthy Japanese subjects aged 31-65 y who consumed LB tea (LB group) or barley tea (Control group) for 6 wk. The LB group showed significant reductions in brachial-ankle pulse wave velocity, reflecting arterial stiffness, and b* (yellow) color values in forearm skin compared with the Control group. A gender-stratified analysis revealed that cheek skin elasticity was significantly improved in the LB group compared with the Control group only in female subjects. It is concluded that the hot water extract of LB leaf has the potential to provide health benefits with regard to glycation-associated tissue damage in blood vessels and skin of healthy adults.