Black pepper and vegetable oil-based emulsion synergistically enhance carotenoid bioavailability of raw vegetables in humans

Abstract

This study demonstrated the combination of black pepper and a canola oil-based emulsion synergistically enhanced carotenoid bioavailability of raw vegetables in humans. In a randomized crossover design, healthy young adults consumed (1) vegetable salad (control), (2) salad with canola oil emulsion (COE), (3) salad with black pepper (BP), and (4) salad with canola oil emulsion and black pepper (COE + BP). COE + BP led to a higher AUC_0-10h of total plasma carotenoids (p < 0.0005) than the control (6.1-fold), BP (2.1-fold), and COE (3.0-fold). COE + BP increased AUC_0-10h of plasma lutein, α-carotene, β-carotene, and lycopene by 4.8, 9.7, 7.6, and 5.5-fold than the control, respectively (p < 0.0001). COE + BP produced a significant synergy in increasing both C_max and AUC_0-10h of total carotenoids, α-carotene, β-carotene, and lycopene. Moreover, COE + BP produced a stronger enhancement on AUC_0-10h of total carotenoids, α-carotene, β-carotene, and lycopene in females than in males.

Keywords: Black pepper; Carotenoid bioavailability; Excipient emulsion; Females; Human; Males; Raw vegetables; Vegetable oil.