Absorption of Dietary Carotenes in Human Subjects

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Abstract
The absorption of carotenes from a leafy vegetable, a root vegetable, a fruit, crystalline β-carotene, and a mixed vegetable source in four adult male volunteers on diets low in fat was studied. While crystalline β-carotene was completely absorbed, the mean percentage absorption of carotene from amaranth (Amarantus tricolor), carrot (Daucus carota), papaya (Carica papaya), and the mixed vegetable source were 58, 36, 46, and 33, respectively. Although absorption of β-carotene from foodstuffs was much better than the other carotenes, it was not as high as pure β-carotene, and that of α-carotene from carrots was found to be less than the β-carotene. It appears from the present study that availability of carotene from vegetable foods may be 50% or more.

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