Comparison of Carotenoid Bioavailability From Fresh Papaya, Tomato and Carrot
This trial is active, not recruiting.
|Condition||focus of study: carotenoid absorption|
|Treatments||papaya, carrot, tomato|
|Sponsor||Ohio State University|
|Collaborator||University of Costa Rica, University of Hohenheim|
|Start date||June 2011|
|End date||November 2011|
|Trial size||16 participants|
|Trial identifier||NCT01748916, 2011H0336|
The goal of this study is to determine if papaya fruits are an exceptionally good food source for carotenoids in humans, particularly when compared more common carotenoid sources like carrots and tomatoes. This objective will be accomplished by quantitation of the immediate post-prandial plasma concentrations of parent carotenoids and vitamin A metabolites from subjects who consumed a meal containing fresh papaya, tomato, and carrot.
|Endpoint classification||pharmacokinetics study|
|Intervention model||crossover assignment|
|Primary purpose||basic science|
Pharmacokinetics of carotenoid absorption from papaya, carrot and tomato
time frame: 8 post-prandial blood samples over 9.5 hours
Male or female participants from 18 years up to 70 years old.
Inclusion Criteria: - healthy individuals Exclusion Criteria: - lactating, pregnant, or planned to be pregnant - smokers/those who use tobacco products - metabolic or malabsorption disorders - had a history of cancer - history of liver insufficiency or other gastro-intestinal diseases - allergy to papaya, carrots or tomatoes - obesity
|Official title||Evaluation of the Effect of the Consumption of Papaya, Tomato, and Carrot on the Bioavailability of Carotenoids|
|Principal investigator||Steven J Schwartz, Ph.D.|
|Description||The main purpose of this study is comparing bioavailability of papaya carotenoids versus carrot and tomato carotenoids. Previously, vitamin A deposition in rat livers was studied, showing that carotenoid bioavailability from papaya is higher than from spinach, parsley and carrots. Detailed knowledge about human carotenoid absorption and conversion from papaya fruit compared to other food sources is still lacking.|
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