Serum carotenoids and macular pigment optical density in patients with intestinal resections and healthy subjects: an exploratory study.

Reduced absorption capacity in patients with intestinal resections (IR) could result in malabsorption of fat-soluble components like carotenoids, which are of clinical interest in relation to visual health. In this case cohort, we investigated the association between IR and serum lutein, zeaxanthin, ß-carotene and macular pigment optical density, when compared with healthy controls. Ten patients with IR and twelve healthy controls were included in the study. Baseline characteristics were comparable between groups, except for higher serum TAG (P < 0·05) and shorter bowel length (P < 0·0001) in the group with IR. Serum lutein, zeaxanthin, ß-carotene and macular pigment optical density were >15 % lower in the patient group compared with healthy controls (P < 0·05, adjusted for age) and, in the case of serum lutein and zeaxanthin, also for dietary intake of carotenoids. Results suggest that for a test of macular carotenoid supplementation, subjects with a potentially clinically significant carotenoid deficit could be recruited among patients with IR.

Adaption of an in vitro digestion method to screen carotenoid liberation and in vitro accessibility from differently processed spinach preparations.

Dark green leafy vegetables are primary food sources for lutein and ß-carotene, however these bioactives have low bioavailability. The effects of mechanical and thermal processing as well as fat addition and fat type on lutein and ß-carotene liberation and in vitro accessibility from spinach were investigated. Lutein liberation and in vitro accessibility were three-fold higher from spinach puree compared to whole leaves. Results for ß-carotene liberation were similar, whereas that of ß-carotene accessibility was only about two-fold. Steaming had no or a negative effect on carotenoid liberation. Fat addition increased ß-carotene liberation from raw and steamed puree, but reduced lutein liberation from steamed leaves and raw puree. Fat types affected ß-carotene differently. Butter addition led to a 2.5 fold increased liberation from raw spinach puree, while the effect of olive and peanut oil was significantly lower, but only minor effects were observed for lutein.