{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,24]],"date-time":"2026-04-24T22:47:14Z","timestamp":1777070834085,"version":"3.51.4"},"reference-count":37,"publisher":"Cambridge University Press (CUP)","issue":"9","license":[{"start":{"date-parts":[[2011,9,19]],"date-time":"2011-09-19T00:00:00Z","timestamp":1316390400000},"content-version":"unspecified","delay-in-days":0,"URL":"https:\/\/www.cambridge.org\/core\/terms"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Br J Nutr"],"published-print":{"date-parts":[[2012,5,14]]},"abstract":"<jats:p>A strategy to reduce the incidence of vitamin A deficiency is to improve precursor bioavailability from meals. Since vitamin A precursors are fat-soluble, we noted that carotenoids are more easily absorbed from food if prepared in such a way that the food matrix containing provitamin A (\u03b2-carotene) is sufficiently fat rich. To quantify this effect, we have developed a stable isotope methodology. By regular watering with<jats:sup>2<\/jats:sup>H-labelled water, we were able to produce several kg of intrinsically labelled carrots, with carotenoids labelled to 0\u00b763\u00a0% excess<jats:sup>2<\/jats:sup>H. These were divided into 100\u00a0g portions and fed to a small group of healthy subjects both raw and stir-fried. To normalise for inter-individual variation in absorption and subsequent metabolism, small quantities of extrinsically<jats:sup>13<\/jats:sup>C-labelled \u03b2-carotene and<jats:sup>2<\/jats:sup>H-labelled retinol acetate were also incorporated into the meal. After ingestion of the carrots, blood lipids were monitored for a period of 3\u00a0d in order to determine the kinetics of \u03b2-carotene and retinol. From kinetic data, it was estimated that the bioavailability of carrot-derived \u03b2-carotene compared with pure \u03b2-carotene was about 11\u00a0% for raw carrots, but 75\u00a0% when the carrots were stir-fried. Conversely, there was a slight reduction in the bioconversion to retinol from \u03b2-carotene when the latter was derived from the stir-fried meal compared with that from raw carrots. When these two factors are combined, the yield of retinol from the carotene in carrots was found to be enhanced by a factor of 6\u00b75 by stir-frying.<\/jats:p>","DOI":"10.1017\/s000711451100451x","type":"journal-article","created":{"date-parts":[[2011,9,19]],"date-time":"2011-09-19T10:43:40Z","timestamp":1316429020000},"page":"1350-1366","source":"Crossref","is-referenced-by-count":18,"title":["The effect of food preparation on the bioavailability of carotenoids from carrots using intrinsic labelling"],"prefix":"10.1017","volume":"107","author":[{"given":"Abdollah","family":"Ghavami","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"W. Andy","family":"Coward","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Les J. 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