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.

Purpose: Ovalbumin, a major protein derived from egg white, has significant functional properties, including antioxidant, antibacterial, anti-inflammatory, and immunomodulatory effects. Therefore, ovalbumin has potential use in the nutraceutical, pharmaceutical, and cosmeceutical industries. This study evaluated the immunomodulatory effects of ovalbumin water extract (OAW) and ethanol extract (OAE) on splenocytes and peritoneal macrophages in Balb/c mice, focusing on their potential to regulate the Th1/Th2 balance and enhance immune functions. Methods: The effects of OAW and OAE on T and B-cell proliferation, cytokines, immunoglobulins, phagocytic activity, and nitric oxide (NO) production were examined using mitogen (ConA or LPS)-treated mouse splenocytes and macrophages from Balb/c mice.OAW and OAE were applied at concentrations ranging from 50 to 500 μg/mL. T and B-cell proliferation, cytokine production, including Th1 (interleukin [IL]-2, interferon [IFN]-γ, tumor necrosis factor [TNF]-α) and Th2 (IL-4, IL-6, and IL-10) profiles, and immunoglobulin (IgA, IgG, and IgE) production were analyzed using enzyme-linked immunosorbent assay.NO production and phagocytic activity were evaluated using a Griess assay and substratebased assays, respectively. Results: OAW and OAE modulated T and B-cell proliferation and inhibited the production of Th1 (IL-2, IFN-γ, and TNF-α) and Th2 (IL-4, IL-6, and IL-10) cytokines, restoring the Th1/ Th2 balance. Moreover, at 500 μg/mL, the OAW extracts exhibited comparable effects to the zymosan-stimulated controls. The production of immunoglobulin (IgA, IgG, and IgE) and NO levels were reduced, while the macrophage phagocytic activity was enhanced in a dosedependent manner. Conclusion Ovalbumin extracts can modulate the systemic immune system by influencing immunoglobulin production and regulating the Th1/Th2 balance.

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.

Purpose: Ovalbumin, a major protein derived from egg white, has significant functional properties, including antioxidant, antibacterial, anti-inflammatory, and immunomodulatory effects. Therefore, ovalbumin has potential use in the nutraceutical, pharmaceutical, and cosmeceutical industries. This study evaluated the immunomodulatory effects of ovalbumin water extract (OAW) and ethanol extract (OAE) on splenocytes and peritoneal macrophages in Balb/c mice, focusing on their potential to regulate the Th1/Th2 balance and enhance immune functions. Methods: The effects of OAW and OAE on T and B-cell proliferation, cytokines, immunoglobulins, phagocytic activity, and nitric oxide (NO) production were examined using mitogen (ConA or LPS)-treated mouse splenocytes and macrophages from Balb/c mice.OAW and OAE were applied at concentrations ranging from 50 to 500 μg/mL. T and B-cell proliferation, cytokine production, including Th1 (interleukin [IL]-2, interferon [IFN]-γ, tumor necrosis factor [TNF]-α) and Th2 (IL-4, IL-6, and IL-10) profiles, and immunoglobulin (IgA, IgG, and IgE) production were analyzed using enzyme-linked immunosorbent assay.NO production and phagocytic activity were evaluated using a Griess assay and substratebased assays, respectively. Results: OAW and OAE modulated T and B-cell proliferation and inhibited the production of Th1 (IL-2, IFN-γ, and TNF-α) and Th2 (IL-4, IL-6, and IL-10) cytokines, restoring the Th1/ Th2 balance. Moreover, at 500 μg/mL, the OAW extracts exhibited comparable effects to the zymosan-stimulated controls. The production of immunoglobulin (IgA, IgG, and IgE) and NO levels were reduced, while the macrophage phagocytic activity was enhanced in a dosedependent manner. Conclusion Ovalbumin extracts can modulate the systemic immune system by influencing immunoglobulin production and regulating the Th1/Th2 balance.

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.

Purpose: Ovalbumin, a major protein derived from egg white, has significant functional properties, including antioxidant, antibacterial, anti-inflammatory, and immunomodulatory effects. Therefore, ovalbumin has potential use in the nutraceutical, pharmaceutical, and cosmeceutical industries. This study evaluated the immunomodulatory effects of ovalbumin water extract (OAW) and ethanol extract (OAE) on splenocytes and peritoneal macrophages in Balb/c mice, focusing on their potential to regulate the Th1/Th2 balance and enhance immune functions. Methods: The effects of OAW and OAE on T and B-cell proliferation, cytokines, immunoglobulins, phagocytic activity, and nitric oxide (NO) production were examined using mitogen (ConA or LPS)-treated mouse splenocytes and macrophages from Balb/c mice.OAW and OAE were applied at concentrations ranging from 50 to 500 μg/mL. T and B-cell proliferation, cytokine production, including Th1 (interleukin [IL]-2, interferon [IFN]-γ, tumor necrosis factor [TNF]-α) and Th2 (IL-4, IL-6, and IL-10) profiles, and immunoglobulin (IgA, IgG, and IgE) production were analyzed using enzyme-linked immunosorbent assay.NO production and phagocytic activity were evaluated using a Griess assay and substratebased assays, respectively. Results: OAW and OAE modulated T and B-cell proliferation and inhibited the production of Th1 (IL-2, IFN-γ, and TNF-α) and Th2 (IL-4, IL-6, and IL-10) cytokines, restoring the Th1/ Th2 balance. Moreover, at 500 μg/mL, the OAW extracts exhibited comparable effects to the zymosan-stimulated controls. The production of immunoglobulin (IgA, IgG, and IgE) and NO levels were reduced, while the macrophage phagocytic activity was enhanced in a dosedependent manner. Conclusion Ovalbumin extracts can modulate the systemic immune system by influencing immunoglobulin production and regulating the Th1/Th2 balance.

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.