This Article Full Text Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by McEligot, A. J. Articles by Pierce, J. P. Search for Related Content PubMed PubMed Citation Articles by McEligot, A. J. Articles by Pierce, J. P.

Comparison of Serum Carotenoid Responses between Women Consuming Vegetable Juice and Women Consuming Raw or Cooked Vegetables¹

Departments of Family and Preventive Medicine [A. J. M., C. L. R., S. W. F., V. N., S. F., J. P. P.] and Medicine [T. G. S.], University of California at San Diego, La Jolla, California 92093

The objective of this study was to examine serum concentrations of -carotene, ß-carotene, lutein, lycopene, and ß-cryptoxanthin due to consumption of vegetable juice versus raw or cooked vegetables. Subjects included female breast cancer patients who had undergone surgical resection and who were enrolled in a feasibility study for a trial examining the influence of diet on breast cancer recurrence. A high-vegetable, low-fat diet was the focus of the intervention, and some of the subjects were specifically encouraged to consume vegetable juice. At 12 months, blood samples were collected and analyzed for carotenoid concentrations via high-performance liquid chromatography methodology. Matched analysis and paired t test were conducted on two groups: those who consumed vegetable juice (the juice group) and those who consumed raw or cooked vegetables (no juice group). Serum concentrations of -carotene and lutein were significantly higher in the vegetable juice group than in the raw or cooked vegetable group (P < 0.05 and P = 0.05, respectively). Paired t test analysis did not demonstrate a significant difference in serum values of ß-carotene, lycopene, and ß-cryptoxanthin between subjects consuming juice and those not consuming any juice. These results suggest that -carotene and lutein appear to be more bioavailable in the juice form than in raw or cooked vegetables. Therefore, the food form consumed may contribute to the variability in serum carotenoid response to vegetable and fruit interventions in clinical studies.

This article has been cited by other articles:

				Z. Djuric, J. Ren, O. Mekhovich, R. Venkatranamoorthy, and L. K. Heilbrun Effects of High Fruit-Vegetable and/or Low-Fat Intervention on Plasma Micronutrient Levels J. Am. Coll. Nutr., June 1, 2006; 25(3): 178 - 187. [Abstract] [Full Text] [PDF]

				N. Z. Unlu, T. Bohn, S. K. Clinton, and S. J. Schwartz Carotenoid Absorption from Salad and Salsa by Humans Is Enhanced by the Addition of Avocado or Avocado Oil J. Nutr., March 1, 2005; 135(3): 431 - 436. [Abstract] [Full Text] [PDF]

				J. P. Pierce, V. A. Newman, S. W. Flatt, S. Faerber, C. L. Rock, L. Natarajan, B. J. Caan, E. B. Gold, K. A. Hollenbach, L. Wasserman, et al. Telephone Counseling Intervention Increases Intakes of Micronutrient- and Phytochemical-Rich Vegetables, Fruit and Fiber in Breast Cancer Survivors J. Nutr., February 1, 2004; 134(2): 452 - 458. [Abstract] [Full Text] [PDF]

				N. Potischman Biologic and Methodologic Issues for Nutritional Biomarkers J. Nutr., March 1, 2003; 133(3): 875S - 880. [Abstract] [Full Text] [PDF]

				B. J Grube, E. T. Eng, Y.-C. Kao, A. Kwon, and S. Chen White Button Mushroom Phytochemicals Inhibit Aromatase Activity and Breast Cancer Cell Proliferation J. Nutr., December 1, 2001; 131(12): 3288 - 3293. [Abstract] [Full Text] [PDF]

				T. Narisawa, Y. Fukaura, M. Hasebe, S. Nomura, S. Oshima, and T. Inakuma Prevention of N-Methylnitrosourea-Induced Colon Carcinogenesis in Rats by Oxygenated Carotenoid Capsanthin and Capsanthin-Rich Paprika Juice Experimental Biology and Medicine, June 1, 2000; 224(2): 116 - 122. [Abstract] [Full Text]