- 期刊
Fruits and Stir-Fried Vegetables Increase Plasma Carotenoids in Young Adults
攝取水果與炒青菜可增加年輕人血漿類胡蘿蔔素的濃度
摘要
本次研究以飲食介入方式探討年輕成年受試者在增加水果及台灣地區日常飲食炒青菜攝取量，對其血漿類胡蘿蔔素濃度的影響。招募34位健康、無吸煙習慣及每天平均攝取低於2.5份蔬菜及水果的受試者加入本研究。受試者接受四週的飲食介入試驗，星期一～星期五提供受試者午餐及晚餐的試驗飲食。餐食包括3份炒青菜與2份新鮮水果。受試者在攝取試驗飲食第一週及第四週後，血漿β-胡蘿蔔素、番茄紅素及β-玉米黃素分別顯著性增加19-32%、15-47%、59-88%。受試者在停止攝取試驗飲食四週後，其血漿中β-胡蘿蔔素及番茄紅素的濃度皆顯著降低。持續攝取富含類胡蘿蔔素的飲食可維持較高的血漿類胡蘿蔔素的濃度，有助於預防慢性病的發生。
並列摘要
We examined the plasma levels of carotenoids in young adults after a dietary intervention composed of increased intakes of fruits and stir-fried vegetables from a Taiwanese mixed diet. Thirty-four apparently healthy, nonsmoking subjects who normally ingested less than two and a half servings of fruits and vegetables daily were selected for the study. Meals changed were lunch and dinner on weekdays for a period of 4 weeks. The test meal consisted of three servings of stir-fried vegetables and two servings of fresh fruits. Plasma carotenoid levels in subjects significantly increased from 19%-32% for β-carotene, 15%-47% for lycopene and 59%-88% for β-crytoxanthin (p ＜ 0.05) from week 1 to 4. However, these concentrations of β-carotene and lycopene significantly decreased after stopping the consumption of the test meals. This study reveals the importance of a continuous consumption of carotenoid rich foods in order to maintain high levels of plasma carotenoids for the potential prevention of chronic diseases in individuals.