2023-05-02 リンショーピング大学
◆一部の飲料は水と比較してスムージー中のルテイン量に否定的な影響を与えた。乳製品の中では脂肪分が高い牛乳とココナッツミルクがルテイン解放を改善し、発酵したヨーグルトはあまり良くなかった。また、植物性飲料は種類によって大きく異なる結果が出た。従って、スムージーには含まれるルテインが急速に分解されるため、出来るだけ早めに摂取することが重要である。
◆ただし、本研究の結果は体内に吸収されるルテインの量について示唆を与えるものであり、実際に吸収される量についての結論を導くことはできない。そこで、研究者たちは別の人間を対象とした研究を行う予定である。
<関連情報>
- https://liu.se/en/news-item/the-best-liquids-to-maximise-antioxidant-content-in-spinach-smoothies
- https://www.mdpi.com/2072-6643/15/3/779
ほうれん草のスムージーにおける乳製品および植物由来の液体成分がルテインの遊離に及ぼす影響について The Effects of Dairy and Plant-Based Liquid Components on Lutein Liberation in Spinach Smoothies
Jan Neelisse,Per Leanderson,Lena Jonasson and Rosanna W. S. Chung
Nutrients Published: 2 February 2023
DOI:https://doi.org/10.3390/nu15030779
Abstract
Lutein is a dietary lipophilic compound with anti-inflammatory properties. We have previously shown that dairy fat can improve the lutein content in spinach smoothies. It is, however, unclear whether fat concentrations and fermentation status in dairy products affect lutein liberation in smoothies. Moreover, plant-based milks vary in fat, protein, and fiber content which may affect lutein dissolution. This study aimed to provide translatable information to consumers by comparing lutein liberation in spinach smoothies made with different dairy or plant-based liquids in domestic settings. The smoothies were digested in vitro, and liberated lutein was measured by high-performance liquid chromatography (HPLC). High-fat and medium-fat cow’s milk, as well as coconut milk with and without additives, were found to significantly improve lutein liberation by 36%, 30%, 25%, and 42%, respectively, compared to blending spinach with water alone. Adjustment models suggested that the effects of cow’s milk and coconut milk were derived from fat and protein, respectively. On the other hand, soymilk with and without additives showed significantly reduced lutein liberation by 40% and 61%, respectively. To summarize, only 4 out of 14 tested liquids increased lutein liberation in spinach smoothies. The results highlight the importance of testing food companions for lipophilic active ingredients.
