IMPACTS OF THE QUANTITY, TYPE AND EMULSIFICATION OF DIETARY FATS ON CAROTENOID ABSORPTION

Abstract

Carotenoids are a diverse class of terpenoid pigments primarily derived from plants, and their potential health benefits on many types of non-communicable diseases have been well documented. The intake and absorption of carotenoids, however, are generally low. This research aimed to evaluate the beneficial effects of dietary fats on carotenoid absorption and thereafter, develop effective carotenoid encapsulation prototypes or propose practical dietary strategies to improve the absorption of carotenoids. This research revealed the stimulating effects of dietary fats, including the quantity, type and emulsification, on the absorption of carotenoids. It provided the potential application of dietary fats in carotenoid encapsulation and highlighted the excipient emulsions as effective dietary strategies to optimize carotenoid absorption. This may help overcome the insufficient carotenoid intake and low carotenoid absorption and thus make it better for humans to obtain health-promoting benefits from the carotenoids.