Provitamin A Absorption and Conversion With Avocados
Information source: Ohio State University
ClinicalTrials.gov processed this data on August 20, 2015 Link to the current ClinicalTrials.gov record.
Condition(s) targeted: Healthy
Intervention: Post-prandial Feeding Study (Other)
Phase: N/A
Status: Completed
Sponsored by: Ohio State University Official(s) and/or principal investigator(s): Steven J Schwartz, Ph.D., Principal Investigator, Affiliation: Ohio State University
Summary
Vitamin A is necessary in the human diet. The form of vitamin A found in fruits and
vegetables is not "active" and must be converted to the active form in the human body.
However, information on the ability of humans to absorb and convert vitamin A to the active
form is still lacking. In this study, the investigators will observe the absorption and
conversion of vitamin A from orange tomato sauce and/or carrots after a meal with fat (from
avocado fruit) and a meal without fat. The investigators will also test whether eating
these foods might protect the blood against damage that could lead to heart disease.
Clinical Details
Official title: Enhancing Human Intestinal Absorption of Carotenoids and Bioconversion of Carotene to Vitamin A in the Presence of Hass Avocados
Study design: Allocation: Randomized, Endpoint Classification: Bio-availability Study, Intervention Model: Crossover Assignment, Masking: Open Label, Primary Purpose: Basic Science
Primary outcome: Post-prandial levels of provitamin A and vitamin A
Secondary outcome: post-prandial antioxidant status of blood
Detailed description:
The primary objective of this study will be to demonstrate that adding avocados to a
carotene rich meal will promote the absorption of provitamin A carotenoids and enhance the
delivery of greater quantities of vitamin A. This objective will be accomplished by
quantitation of the immediate post-prandial plasma concentrations of parent carotenoids and
vitamin A metabolites after subjects consume a meal with or without avocado in combination
with a serving of tomato sauce (containing nutritionally relevant amounts of beta-carotene)
or carrots.
The secondary objective of this study will be to determine if higher levels of carotenoids
and other antioxidants transported in the bloodstream will have a protective role in
promoting cardiovascular health. This objective will be accomplished by testing the
oxidation capacity of lipoprotein fractions before and after meal supplementation.
Eligibility
Minimum age: 18 Years.
Maximum age: 70 Years.
Gender(s): Both.
Criteria:
Inclusion Criteria:
- Total cholesterol (140 to 200 mg/dL)
- BMI 17 to 30
- Age 18-70 years
Exclusion Criteria:
- Lactating, pregnant, or plan to be pregnant during study
- Tobacco use (cigarettes or chewing tobacco)
- Metabolic disease
- Malabsorption disorders
- History of cancer, esophageal, gastric, or intestinal ulcers
- History of liver or kidney insufficiency or failure
- Allergies to tomatoes or tomato products
- Allergies to carrots
- Allergies to avocados
- Obesity (BMI>30)
- Hypercholesterolemia (total cholesterol> 200mg/dL)
Locations and Contacts
The Ohio State University Clinical Research Center, Columbus, Ohio 43210, United States
Additional Information
Starting date: September 2011
Last updated: April 22, 2015
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