posted on 2016-04-25, 00:00authored byGraham W. Burton, Janusz Daroszewski, Trevor
J. Mogg, Grigory B. Nikiforov, James G. Nickerson
We reported previously that the spontaneous
oxidation of β-carotene
and other carotenoids proceeds predominantly by formation of carotenoid-oxygen
copolymers and that β-carotene copolymers exhibit immunological
activity, including priming innate immune function and limiting inflammatory
processes. Oxidative loss of carotenoids in fruits and vegetables
occurs during processing. Here we report evidence for the occurrence
of associated analogous copolymer compounds. Geronic acid, an indirect,
low molecular weight marker of β-carotene oxidation at ∼2%
of β-carotene copolymers, is found to occur in common fresh
or dried foods, including carrots, tomatoes, sweet potatoes, paprika,
rosehips, seaweeds, and alfalfa, at levels encompassing an approximately
thousand-fold range, from low ng/g in fresh foods to μg/g in
dried foods. Copolymers isolated from several dried foods reach mg/g
levels: comparable to initial carotenoid levels. In vivo biological
activity of supplemental β-carotene copolymers has been previously
documented at μg/g levels, suggesting that some foods could
have related activity.