Background: Carotenoids are important beneficial compounds found in various fruits and vegetables, but the human utilization of carotenoids was limited due to their poor oral bioavailability. Dietary lipid and black pepper have been shown to increase carotenoid bioavailability by different mechanisms. However, their combined effects on carotenoid bioavailability remained unknown. Objective: This study aimed to develop an innovative excipient system that utilized the combination of dietary lipid-based emulsion and black pepper to synergistically enhance oral bioavailability of carotenoid. Design: In a randomized crossover design, healthy young adults (8 males and 8 females) consumed (1) a raw, mixed vegetable salad rich in carotenoids (control), (2) the salad with canola oil emulsion (COE, 8 gram of oil), (3) the salad with 0.5 gram of black pepper (BP), (4) the salad with canola oil emulsion (8 gram of oil) and 0.5 gram of black pepper (COE + BP). The newly absorbed carotenoids were quantified in the blood by HPLC. Results: COE + BP led to higher AUC0-10h of total carotenoids than the control (6.2-fold, P &lt; 0.0001), BP (3.1-fold, P &lt; 0.0001), and COE (2.0-fold, P = 0.0003). COE + BP increased AUC0-10h of lutein, α-carotene, β-carotene, and lycopene by 5-fold, 13-fold, 7-fold, and 5-fold, respectively (P &lt; 0.0001) compared to the control. COE + BP produced a significant synergy in increasing both Cmax (p = 0.015) and AUC0-10h (p = 0.007) of total carotenoids. COE + BP produced stronger enhancement in females on Cmax (11.5 vs. 3.9-fold) and AUC0-10h (10.1 vs. 4.8-fold) of total carotenoids compared to the control than in males, respectively. Conclusion: Excipient system consisting of emulsion and black pepper synergistically enhanced carotenoid bioavailability in humans.

Excipient emulsion and black pepper synergistically enhanced oral bioavailability of carotenoid in humans

ACS Fall 2020 Virtual Meeting

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