Volume 4, Issue 6 , November 2015, Pages:644-649
DOI: 10.11648/j.ijnfs.20150406.17
Mayonnaise Increases the Relative Bioavailability of
Fat-Soluble (Non)-Nutrients from a Salad
Fat-Soluble (Non)-Nutrients from a Salad
Fernanda de Oliveira Martins1, *, Robin van den Berg2, Anne-Roos Hoogenraad2,
Ewoud Schuring2, Carole Verhoeven2, Oscar Giese Laverdy Neto3, Raul Cavalcante Maranhao3, Petra Verhoef2
Ewoud Schuring2, Carole Verhoeven2, Oscar Giese Laverdy Neto3, Raul Cavalcante Maranhao3, Petra Verhoef2
1Unilever Research and Development, Unilever Brazil, Sao Paulo, Brazil
2Unilever Research and Development, Unilever Netherland, Vlaardingen, the Netherlands
3Heart Institute (InCor) of the Medical School Hospital, University of Sao Paulo, Sao Paulo, Brazil
Email address:
(F. de O. Martins)
(R. van den Berg)
(A.-R. Hoogenraad)
(E. Schuring)
(C. Verhoeven)
(O. G. L. Neto)
(R. C. Maranhao)
(P. Verhoef)
To cite this article:
Fernanda de Oliveira Martins, Robin van den Berg, Anne-Roos Hoogenraad, Ewoud Schuring, Carole Verhoeven, Oscar Giese Laverdy Neto, RaulCavalcante Maranhao, Petra Verhoef. Mayonnaise Increases the Relative Bioavailability of Fat-Soluble (Non)-Nutrients from a Salad.International Journal of Nutrition and Food Sciences.Vol.4, No. 6, 2015, pp. 644-649. doi: 10.11648/j.ijnfs.20150406.17
Abstract: Vegetables are good sources of vitamins. For that reason the World Health Organisation recommends daily consumption of at least 200g of vegetables. However, this requirement is met only partially worldwide. Increasing the bioavailability of fat-soluble (non)-nutrients could make intake of those sources more effective. Here, the hypothesis was tested whether this goal can be achieved by adding mayonnaise to a dressing for a salad. Nine healthy subjects (28.7.7 years old, BMI of 26.7.1 kg/m2) consumed a salad either with a basic dressing (control) or a basic dressing with mayonnaise (test). After both interventions, α-carotene, β-carotene, vitamin K1 and retinyl palmitate were measured in chylomicron-rich plasma fractions. The average relative bioavailability (-95% CI, +95% CI) was +80% (-3%, 232%) for α-carotene (P=0.0591), +91% (22%, 200%) for β-carotene (P=0.0118), and +116% (5%, 344%) for vitamin K1 (P=0.0392). Retinyl palmitate AUC's increased by 117% (39%, 242%) (P=0.0039), hence bioconversion of pro-vitamin A to retinol doubled. In conclusion, addition of mayonnaise to a dressing for a salad increased the uptake of the (non)-nutrients analysed in this study. Therefore, adding mayonnaise may be an interesting dietary approach to improve the nutritive value of vegetables, which are frequently under-consumed.
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