Bub, A; Möseneder, J; Wenzel, G; Rechkemmer, G; Briviba, K
European Journal of Nutrition. 2008 March. 47(2):99-103
Link to full text (journal may charge for access)
PMID: 18320254 DOI: 10.1007/s00394-008-0702-2 ISSN: 1436-6215
The carotenoid zeaxanthin accumulates in the human macula lutea and protects retinal cells from blue light damage. However, zeaxanthin intake from food sources is low. Increasing zeaxanthin in common foods such as potatoes by traditional plant breeding or by genetic engineering could contribute to an increased intake of this carotenoid and, consequently, to a decreased risk of age-related macular degeneration. Our aim was to investigate whether zeaxanthin from genetically modified zeaxanthin-rich potatoes is bioavailable in humans. Three men participated in this randomized, controlled double-blinded, crossover pilot study. All subjects consumed 1,100 g of mashed potatoes, either genetically modified (Solanum tuberosum L. var. Baltica GM47/18; 3 mg zeaxanthin) or wild-type control potatoes (Solanum tuberosum L. var. Baltica; 0.14 mg zeaxanthin). A second treatment was followed after a 7-day wash-out period. The concentration of zeaxanthin was significantly increased in chylomicrons after consumption of genetically modified potatoes and 0.27 mg of the 3 mg zeaxanthin dose could be detected in chylomicrons. Consumption of control potatoes had no effect on concentrations of zeaxanthin in chylomicrons. After normalization of chylomicron zeaxanthin for plasma triacylglycerol, the time course of zeaxanthin concentrations peaked at 7 h after consumption of genetically modified potatoes. There were no significant differences in the concentrations of other major potato carotenoids such as lutein and beta-carotene in chylomicrons after consumption of genetically modified and wild type control potatoes. Thus, consumption of zeaxanthin-rich potatoes significantly increases chylomicron zeaxanthin concentrations suggesting that potentially such potatoes could be used as an important dietary source of zeaxanthin.
Bub, A, J Möseneder, G Wenzel, G Rechkemmer, K Briviba. "Zeaxanthin is bioavailable from genetically modified zeaxanthin-rich potatoes.." European Journal of Nutrition 47.2 (2008): 99-103. Web. 18 Sep. 2019.
Bub, A., Möseneder, J., Wenzel, G., Rechkemmer, G., & Briviba, K. (2008). Zeaxanthin is bioavailable from genetically modified zeaxanthin-rich potatoes.. European Journal of Nutrition, 47(2), 99-103. doi:10.1007/s00394-008-0702-2
Please verify citations before use, citations are automatically generated based on information stored within the GENERA database and therefore may or may not be correct.