A Taste of Wellness for Savoury and Snacks
Givaudan
Recent studies on carotenoids, used extensively in the food industry as a colouring agent, show that these antioxidants may reduce the risk of degenerative diseases, such as age-related macular degeneration. They are also linked to a preventative effect on heart disease and certain cancers.
But Europe's health food industry has 'under-utilised' the nutraceutical properties of carotenoids and consumers are still unaware of their health benefits, showed a recent report from market analysts Frost & Sullivan on the $348.5 million (€291.4m) carotenoid market.
Findings from this latest (small) study on carotenoids, published in the August 2004 issue of the American Journal of Clinical Nutrition , could offer more opportunities for food manufacturers in the sauce and dressing markets looking to slice into the burgeoning health market.
For the study seven participants each consumed three salads consisting of equivalent amounts of spinach, romaine lettuce, cherry tomatoes, and carrots with salad dressings containing 0, 6, or 28 g canola oil.
The salads were consumed in random order separated by washout periods of 2 weeks. Blood samples were collected hourly from 0 to 12 h.
Chylomicrons were isolated by ultracentrifugation, and carotenoid absorption was analysed by HPLC with coulometric array detection.
Scientists involved in the research came from the Department of Food Science and Human Nutrition at Iowa State University, Ohio State University, Columbus, and The Procter & Gamble Nutrition Science Institute in Cincinnati.
They found a marked difference in carotenoid (carotene, beta-carotene, and lycopene) absorption when participants ate the fat-free, reduced-fat or full fat dressings. participants ate salads with a fat-free salad dressing, the appearance of -carotene, beta-carotene, and lycopene in chylomicrons was negligible. After eating salads with reduced-fat salad dressing, the appearance of the carotenoids in plasma chylomicrons increased relative to that of the fat-free salad dressing. Similarly, the appearance of the carotenoids in plasma chylomicrons was higher after the ingestion of salads with full-fat than with reduced-fat salad dressing.
"Essentially no absorption of carotenoids was observed when salads with fat-free salad dressing were consumed. A substantially greater absorption of carotenoids was observed when salads were consumed with full-fat than with reduced-fat salad dressing," they report.
This latest research (American Journal of Clinical Nutrition, Vol. 80, No. 2, 396-403, August 2004) links up with additional findings, not yet published but presented at the Institute of Food Technologists (IFT) annual meeting last month, that suggest avocados act as a 'nutrient booster', allowing the body to significantly absorb more nutrients like alpha-carotene, beta-carotene and lycopene found in fruits and vegetables.
Dr. Steven Schwartz from Ohio State University who participated in research for both studies commented: "Many fruits and vegetables are rich in beneficial carotenoids, but most fruits and vegetables are virtually fat free, which may limit the body's ability to absorb some of these nutrients. Our latest research shows that the natural fat content in avocados increases carotenoid absorption, which offers nutritional advantages over other sources of fat like salad dressings."
In the Ohio State Study, adult men and women consumed salads and salsa with and without fresh avocado. The subjects, report the scientists, who consumed a lettuce, carrot and spinach salad containing 75g of avocado (equivalent to 2.5 tablespoons) absorbed 8.3 times more alpha-carotene and 13.6 times more beta-carotene, both of which help protect against cancer and heart disease. The subjects also absorbed 4.3 times more lutein, believed to contribute to eye health and protect against macular degeneration, the leading cause of blindness in the elderly.
Subjects, claim the Ohio researchers, who consumed salsa with 150g of avocado absorbed 4.4 times more lycopene, which has been linked to prostate cancer protection, while absorption of beta-carotene doubled.
Frost & Sullivan estimate that the European carotenoid market will reach $419.6 million in 2010. Revenue expansion is projected to be driven by an emphasis on personal health and growing demand for fortified and functional foods, combined with the rising interest in preventative health measures by Europe's ageing population.