Mayonnaise Increases the Relative Bioavailability of Fat-Soluble (Non)-Nutrients from a Salad

Fernanda de Oliveira Martins; Robin van den Berg; Anne-Roos Hoogenraad; Ewoud Schuring; Carole Verhoeven; Oscar Giese Laverdy Neto; Raul Cavalcante Maranhao; Petra Verhoef

doi:doi:10.11648/j.ijnfs.20150406.17

Mayonnaise Increases the Relative Bioavailability of Fat-Soluble (Non)-Nutrients from a Salad

Fernanda de Oliveira Martins, Robin van den Berg, Anne-Roos Hoogenraad, Ewoud Schuring, Carole Verhoeven, Oscar Giese Laverdy Neto, Raul Cavalcante Maranhao, Petra Verhoef

Published in International Journal of Nutrition and Food Sciences (Volume 4, Issue 6)

Received: 2 October 2015 Accepted: 15 October 2015 Published: 28 October 2015

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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±4.7 years old, BMI of 26.7±2.1 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.

Published in	International Journal of Nutrition and Food Sciences (Volume 4, Issue 6)
DOI	10.11648/j.ijnfs.20150406.17
Page(s)	644-649
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Relative Bioavailability, Fat-Soluble (Non)-Nutrients, Carotene, Retinyl Palmitate, Vitamin K1, Mayonnaise, Dressing

References

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APA Style

Fernanda de Oliveira Martins, Robin van den Berg, Anne-Roos Hoogenraad, Ewoud Schuring, Carole Verhoeven, et al. (2015). Mayonnaise Increases the Relative Bioavailability of Fat-Soluble (Non)-Nutrients from a Salad. International Journal of Nutrition and Food Sciences, 4(6), 644-649. https://doi.org/10.11648/j.ijnfs.20150406.17

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ACS Style

Fernanda de Oliveira Martins; Robin van den Berg; Anne-Roos Hoogenraad; Ewoud Schuring; Carole Verhoeven, et al. Mayonnaise Increases the Relative Bioavailability of Fat-Soluble (Non)-Nutrients from a Salad. Int. J. Nutr. Food Sci. 2015, 4(6), 644-649. doi: 10.11648/j.ijnfs.20150406.17

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AMA Style

Fernanda de Oliveira Martins, Robin van den Berg, Anne-Roos Hoogenraad, Ewoud Schuring, Carole Verhoeven, et al. Mayonnaise Increases the Relative Bioavailability of Fat-Soluble (Non)-Nutrients from a Salad. Int J Nutr Food Sci. 2015;4(6):644-649. doi: 10.11648/j.ijnfs.20150406.17

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@article{10.11648/j.ijnfs.20150406.17,
  author = {Fernanda de Oliveira Martins and Robin van den Berg and Anne-Roos Hoogenraad and Ewoud Schuring and Carole Verhoeven and Oscar Giese Laverdy Neto and Raul Cavalcante Maranhao and Petra Verhoef},
  title = {Mayonnaise Increases the Relative Bioavailability of Fat-Soluble (Non)-Nutrients from a Salad},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {4},
  number = {6},
  pages = {644-649},
  doi = {10.11648/j.ijnfs.20150406.17},
  url = {https://doi.org/10.11648/j.ijnfs.20150406.17},
  eprint = {https://article.sciencepublishinggroup.com/pdf/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±4.7 years old, BMI of 26.7±2.1 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.},
 year = {2015}
}

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TY  - JOUR
T1  - Mayonnaise Increases the Relative Bioavailability of Fat-Soluble (Non)-Nutrients from a Salad
AU  - Fernanda de Oliveira Martins
AU  - Robin van den Berg
AU  - Anne-Roos Hoogenraad
AU  - Ewoud Schuring
AU  - Carole Verhoeven
AU  - Oscar Giese Laverdy Neto
AU  - Raul Cavalcante Maranhao
AU  - Petra Verhoef
Y1  - 2015/10/28
PY  - 2015
N1  - https://doi.org/10.11648/j.ijnfs.20150406.17
DO  - 10.11648/j.ijnfs.20150406.17
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 644
EP  - 649
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20150406.17
AB  - 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±4.7 years old, BMI of 26.7±2.1 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.
VL  - 4
IS  - 6
ER  -

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Author Information

Fernanda de Oliveira Martins

Unilever Research and Development, Unilever Brazil, Sao Paulo, Brazil
Robin van den Berg

Unilever Research and Development, Unilever Netherland, Vlaardingen, the Netherlands
Anne-Roos Hoogenraad

Unilever Research and Development, Unilever Netherland, Vlaardingen, the Netherlands
Ewoud Schuring

Unilever Research and Development, Unilever Netherland, Vlaardingen, the Netherlands
Carole Verhoeven

Unilever Research and Development, Unilever Netherland, Vlaardingen, the Netherlands
Oscar Giese Laverdy Neto

Heart Institute (InCor) of the Medical School Hospital, University of Sao Paulo, Sao Paulo, Brazil
Raul Cavalcante Maranhao

Heart Institute (InCor) of the Medical School Hospital, University of Sao Paulo, Sao Paulo, Brazil
Petra Verhoef

Unilever Research and Development, Unilever Netherland, Vlaardingen, the Netherlands

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Plain Text BibTeX RIS

APA Style

Fernanda de Oliveira Martins, Robin van den Berg, Anne-Roos Hoogenraad, Ewoud Schuring, Carole Verhoeven, et al. (2015). Mayonnaise Increases the Relative Bioavailability of Fat-Soluble (Non)-Nutrients from a Salad. International Journal of Nutrition and Food Sciences, 4(6), 644-649. https://doi.org/10.11648/j.ijnfs.20150406.17

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ACS Style

Fernanda de Oliveira Martins; Robin van den Berg; Anne-Roos Hoogenraad; Ewoud Schuring; Carole Verhoeven, et al. Mayonnaise Increases the Relative Bioavailability of Fat-Soluble (Non)-Nutrients from a Salad. Int. J. Nutr. Food Sci. 2015, 4(6), 644-649. doi: 10.11648/j.ijnfs.20150406.17

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AMA Style

Fernanda de Oliveira Martins, Robin van den Berg, Anne-Roos Hoogenraad, Ewoud Schuring, Carole Verhoeven, et al. Mayonnaise Increases the Relative Bioavailability of Fat-Soluble (Non)-Nutrients from a Salad. Int J Nutr Food Sci. 2015;4(6):644-649. doi: 10.11648/j.ijnfs.20150406.17

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@article{10.11648/j.ijnfs.20150406.17,
  author = {Fernanda de Oliveira Martins and Robin van den Berg and Anne-Roos Hoogenraad and Ewoud Schuring and Carole Verhoeven and Oscar Giese Laverdy Neto and Raul Cavalcante Maranhao and Petra Verhoef},
  title = {Mayonnaise Increases the Relative Bioavailability of Fat-Soluble (Non)-Nutrients from a Salad},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {4},
  number = {6},
  pages = {644-649},
  doi = {10.11648/j.ijnfs.20150406.17},
  url = {https://doi.org/10.11648/j.ijnfs.20150406.17},
  eprint = {https://article.sciencepublishinggroup.com/pdf/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±4.7 years old, BMI of 26.7±2.1 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.},
 year = {2015}
}

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TY  - JOUR
T1  - Mayonnaise Increases the Relative Bioavailability of Fat-Soluble (Non)-Nutrients from a Salad
AU  - Fernanda de Oliveira Martins
AU  - Robin van den Berg
AU  - Anne-Roos Hoogenraad
AU  - Ewoud Schuring
AU  - Carole Verhoeven
AU  - Oscar Giese Laverdy Neto
AU  - Raul Cavalcante Maranhao
AU  - Petra Verhoef
Y1  - 2015/10/28
PY  - 2015
N1  - https://doi.org/10.11648/j.ijnfs.20150406.17
DO  - 10.11648/j.ijnfs.20150406.17
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 644
EP  - 649
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20150406.17
AB  - 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±4.7 years old, BMI of 26.7±2.1 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.
VL  - 4
IS  - 6
ER  -

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