The Bioavailability of Vitamin E in Fortified Processed Foods

Inga  Schneider; Ute  Bindrich; Andreas  Hahn

doi:10.4236/fns.2012.33048

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FNS Vol.3 No.3 , March 2012

The Bioavailability of Vitamin E in Fortified Processed Foods

Inga Schneider, Ute Bindrich, Andreas Hahn

Abstract: Objectives: Vitamin E is an important human lipophilic antioxidant and is required for many metabolic functions. A high vitamin E intake appears to favorably impact a variety of disease processes. The vitamin E intake, excluding sup-plemental intake, of the vast majority of adults is below the current recommended level. By consuming vitamin E-enriched food, it is possible to take in adequate amounts of vitamin E. Vitamin E intake from enriched foods might prevent certain diseases without the need to ingest specific vitamin E supplements. The vitamin E that is present in enriched foods has to exhibit maximal bioavailability to ensure a sufficient intake of vitamin E from one portion of fortified food. The aim of the present study was to develop an enriched food that has highly bioavailable vitamin E. Furthermore, we wanted to examine whether vitamin E bioavailability can be affected by the technological properties of fortified food. Methods: Volunteers were given test foods (cream cheese and mayonnaise) that had been fortified with 60 mg of RRR-α-tocopherol. The test foods were technologically modified and the bioavailability of RRR-α-tocopherol was determined via a short-term kinetic measurement, which was 24 h long, and a long-term kinetic measurement, which was 28 d long. The test foods were characterized with respect to matrix properties. Results: In comparison to the mayonnaise group the serum α-tocopherol area under the curve (AUC) was significantly higher in the cream cheese group, as shown in the short-term kinetic (p = 0.010) and long-term kinetic (p = 0.017) studies. Conclusions: In conclusion, RRR-α-tocopherol was more bioavailable in cream cheese than in mayonnaise in both short-term and long-term periods. Hence, food matrices affect bioavailability of RRR-α-tocopherol. Fortified foods with proven high α-tocopherol bioavailabilities could be merchandised as functional foods with diseases prevention properties.

Keywords: Vitamin E; Bioavailability; Emulsion; Cream Cheese; Mayonnaise

Cite this paper: I. Schneider, U. Bindrich and A. Hahn, "The Bioavailability of Vitamin E in Fortified Processed Foods," Food and Nutrition Sciences, Vol. 3 No. 3, 2012, pp. 329-336. doi: 10.4236/fns.2012.33048.

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