BACKGROUND/OBJECTIVES: Carrots are a major source of beta-carotene, but comparative studies on different consumption methods are limited. This study compared the rates of β-carotene absorption from fresh carrots versus fresh carrot juice. SUBJECTS/METHODS: For β-carotene absorption, a separate randomized controlled crossover trial was conducted with 16 healthy adults. The participants consumed 25 mg of β-carotene from raw carrots or fresh carrot juice. Blood samples were collected at the baseline (0 h) and at 0.5, 1, 1.5, 2, 3, 4, 6, 8, 12, and 24 h post-consumption. RESULTS: The carrot juice group exhibited 2.33 times higher peak plasma concentrations 1.5 h post-consumption than those in the raw carrot group. The area under the curve for β-carotene absorption was 2.09 times greater in the carrot juice group than in the raw carrot group. The plasma α-carotene levels increased in both groups, but no significant differences were found. Similarly, no significant changes in the plasma levels of other fat-soluble vitamins were observed. In addition, no significant differences in antioxidant capacity (oxygen radical absorbance capacity and total radical-trapping antioxidant potential) were found between the 2 groups. CONCLUSION Consuming fresh carrot juice, without added sugars, may enhance the bioavailability of β-carotene compared to raw produce.

BACKGROUND/OBJECTIVES: Carrots are a major source of beta-carotene, but comparative studies on different consumption methods are limited. This study compared the rates of β-carotene absorption from fresh carrots versus fresh carrot juice. SUBJECTS/METHODS: For β-carotene absorption, a separate randomized controlled crossover trial was conducted with 16 healthy adults. The participants consumed 25 mg of β-carotene from raw carrots or fresh carrot juice. Blood samples were collected at the baseline (0 h) and at 0.5, 1, 1.5, 2, 3, 4, 6, 8, 12, and 24 h post-consumption. RESULTS: The carrot juice group exhibited 2.33 times higher peak plasma concentrations 1.5 h post-consumption than those in the raw carrot group. The area under the curve for β-carotene absorption was 2.09 times greater in the carrot juice group than in the raw carrot group. The plasma α-carotene levels increased in both groups, but no significant differences were found. Similarly, no significant changes in the plasma levels of other fat-soluble vitamins were observed. In addition, no significant differences in antioxidant capacity (oxygen radical absorbance capacity and total radical-trapping antioxidant potential) were found between the 2 groups. CONCLUSION Consuming fresh carrot juice, without added sugars, may enhance the bioavailability of β-carotene compared to raw produce.

BACKGROUND/OBJECTIVES: Carrots are a major source of beta-carotene, but comparative studies on different consumption methods are limited. This study compared the rates of β-carotene absorption from fresh carrots versus fresh carrot juice. SUBJECTS/METHODS: For β-carotene absorption, a separate randomized controlled crossover trial was conducted with 16 healthy adults. The participants consumed 25 mg of β-carotene from raw carrots or fresh carrot juice. Blood samples were collected at the baseline (0 h) and at 0.5, 1, 1.5, 2, 3, 4, 6, 8, 12, and 24 h post-consumption. RESULTS: The carrot juice group exhibited 2.33 times higher peak plasma concentrations 1.5 h post-consumption than those in the raw carrot group. The area under the curve for β-carotene absorption was 2.09 times greater in the carrot juice group than in the raw carrot group. The plasma α-carotene levels increased in both groups, but no significant differences were found. Similarly, no significant changes in the plasma levels of other fat-soluble vitamins were observed. In addition, no significant differences in antioxidant capacity (oxygen radical absorbance capacity and total radical-trapping antioxidant potential) were found between the 2 groups. CONCLUSION Consuming fresh carrot juice, without added sugars, may enhance the bioavailability of β-carotene compared to raw produce.

This study examined the antioxidant compounds and functional properties of superior potato (SP) after various cooking methods (sun drying: SD, roasting after sun drying: SR, hot-air drying: HD, roasting after hot-air drying: HR, boiling: B, roasting: R, and air-frying: AF) and compared with uncooked SP. As a result, the total phenolic contents (TPC) in the hot water extract (HWE) were the highest in SR. B showed the highest TPC in the ethanol extract (EE). In the α-glucosidase inhibitory activity, S was the highest in the HWE, whereas R was the highest in the EE. At 50 μg/mL concentration, AF showed the highest oxygen radical absorbance capacity in both HWE and EE compared to others. SP protected HepG2 cells against H 2O 2-induced DNA damage. Based on the results, the antioxidant compounds and antioxidant activity differed by the cooking method. Thus, the findings from the current study may provide suitable SP cooking methods for attaining their maximum biological activity.

This study examined the antioxidant compounds and functional properties of superior potato (SP) after various cooking methods (sun drying: SD, roasting after sun drying: SR, hot-air drying: HD, roasting after hot-air drying: HR, boiling: B, roasting: R, and air-frying: AF) and compared with uncooked SP. As a result, the total phenolic contents (TPC) in the hot water extract (HWE) were the highest in SR. B showed the highest TPC in the ethanol extract (EE). In the α-glucosidase inhibitory activity, S was the highest in the HWE, whereas R was the highest in the EE. At 50 μg/mL concentration, AF showed the highest oxygen radical absorbance capacity in both HWE and EE compared to others. SP protected HepG2 cells against H 2O 2-induced DNA damage. Based on the results, the antioxidant compounds and antioxidant activity differed by the cooking method. Thus, the findings from the current study may provide suitable SP cooking methods for attaining their maximum biological activity.

BACKGROUND/OBJECTIVES: Carrots are a major source of beta-carotene, but comparative studies on different consumption methods are limited. This study compared the rates of β-carotene absorption from fresh carrots versus fresh carrot juice. SUBJECTS/METHODS: For β-carotene absorption, a separate randomized controlled crossover trial was conducted with 16 healthy adults. The participants consumed 25 mg of β-carotene from raw carrots or fresh carrot juice. Blood samples were collected at the baseline (0 h) and at 0.5, 1, 1.5, 2, 3, 4, 6, 8, 12, and 24 h post-consumption. RESULTS: The carrot juice group exhibited 2.33 times higher peak plasma concentrations 1.5 h post-consumption than those in the raw carrot group. The area under the curve for β-carotene absorption was 2.09 times greater in the carrot juice group than in the raw carrot group. The plasma α-carotene levels increased in both groups, but no significant differences were found. Similarly, no significant changes in the plasma levels of other fat-soluble vitamins were observed. In addition, no significant differences in antioxidant capacity (oxygen radical absorbance capacity and total radical-trapping antioxidant potential) were found between the 2 groups. CONCLUSION Consuming fresh carrot juice, without added sugars, may enhance the bioavailability of β-carotene compared to raw produce.

This study examined the antioxidant compounds and functional properties of superior potato (SP) after various cooking methods (sun drying: SD, roasting after sun drying: SR, hot-air drying: HD, roasting after hot-air drying: HR, boiling: B, roasting: R, and air-frying: AF) and compared with uncooked SP. As a result, the total phenolic contents (TPC) in the hot water extract (HWE) were the highest in SR. B showed the highest TPC in the ethanol extract (EE). In the α-glucosidase inhibitory activity, S was the highest in the HWE, whereas R was the highest in the EE. At 50 μg/mL concentration, AF showed the highest oxygen radical absorbance capacity in both HWE and EE compared to others. SP protected HepG2 cells against H 2O 2-induced DNA damage. Based on the results, the antioxidant compounds and antioxidant activity differed by the cooking method. Thus, the findings from the current study may provide suitable SP cooking methods for attaining their maximum biological activity.

BACKGROUND/OBJECTIVES: Carrots are a major source of beta-carotene, but comparative studies on different consumption methods are limited. This study compared the rates of β-carotene absorption from fresh carrots versus fresh carrot juice. SUBJECTS/METHODS: For β-carotene absorption, a separate randomized controlled crossover trial was conducted with 16 healthy adults. The participants consumed 25 mg of β-carotene from raw carrots or fresh carrot juice. Blood samples were collected at the baseline (0 h) and at 0.5, 1, 1.5, 2, 3, 4, 6, 8, 12, and 24 h post-consumption. RESULTS: The carrot juice group exhibited 2.33 times higher peak plasma concentrations 1.5 h post-consumption than those in the raw carrot group. The area under the curve for β-carotene absorption was 2.09 times greater in the carrot juice group than in the raw carrot group. The plasma α-carotene levels increased in both groups, but no significant differences were found. Similarly, no significant changes in the plasma levels of other fat-soluble vitamins were observed. In addition, no significant differences in antioxidant capacity (oxygen radical absorbance capacity and total radical-trapping antioxidant potential) were found between the 2 groups. CONCLUSION Consuming fresh carrot juice, without added sugars, may enhance the bioavailability of β-carotene compared to raw produce.