Bioavailability of vitamin C from mashed potatoes and potato chips after oral administration in healthy Japanese men
Potato (Solanum tuberosum) tubers contain vitamin C (VC) and commercial potato chips have more VC content per wet weight by dehydration during frying. However, intestinal absorption of VC from orally ingested potatoes and its transfer to the blood remains questionable. The present study was designed...
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| Veröffentlicht in: | British journal of nutrition 2012-03, Vol.107 (6), p.885-892 |
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| creator | KONDO, Yoshitaka HIGASHI, Chihana IWAMA, Mizuki ISHIHARA, Katsuyuki HANDA, Setsuko MUGITA, Hiroyuki MARUYAMA, Naoki KOGA, Hidenori ISHIGAMI, Akihito |
| description | Potato (Solanum tuberosum) tubers contain vitamin C (VC) and commercial potato chips have more VC content per wet weight by dehydration during frying. However, intestinal absorption of VC from orally ingested potatoes and its transfer to the blood remains questionable. The present study was designed to determine whether the dietary consumption of potatoes affects VC concentration in plasma and urinary excretion of VC in human subjects. After overnight fasting, five healthy Japanese men between 22 and 27 years of age consumed 87 g mashed potatoes and 282 g potato chips. Each portion contained 50 mg of VC, 50 mg VC in mineral water and mineral water. Before and after a single episode of ingestion, blood and urine samples were collected every 30 min or 1 h for 8 h. When measured by subtraction of the initial baseline value before administration of potatoes from the values measured throughout the 8 h test period, plasma VC concentrations increased almost linearly up to 3 h. Subsequently, the values of potato-fed subjects were higher than those of water, but did not differ significantly from those of VC in water (P = 0·14 and P = 0·5). Less VC tended to be excreted in urine during the 8 h test than VC in water alone (17·0 (sem 7·5) and 25·9 (sem 8·8) v. 47·9 (sem 17·9) μmol/mmol creatinine). Upon human consumption, mashed potatoes and potato chips provide VC content that is effectively absorbed in the intestine and transferred to the blood. Clearly, potatoes are a readily available source of dietary VC. |
| doi_str_mv | 10.1017/s0007114511003643 |
| format | Article |
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However, intestinal absorption of VC from orally ingested potatoes and its transfer to the blood remains questionable. The present study was designed to determine whether the dietary consumption of potatoes affects VC concentration in plasma and urinary excretion of VC in human subjects. After overnight fasting, five healthy Japanese men between 22 and 27 years of age consumed 87 g mashed potatoes and 282 g potato chips. Each portion contained 50 mg of VC, 50 mg VC in mineral water and mineral water. Before and after a single episode of ingestion, blood and urine samples were collected every 30 min or 1 h for 8 h. When measured by subtraction of the initial baseline value before administration of potatoes from the values measured throughout the 8 h test period, plasma VC concentrations increased almost linearly up to 3 h. Subsequently, the values of potato-fed subjects were higher than those of water, but did not differ significantly from those of VC in water (P = 0·14 and P = 0·5). Less VC tended to be excreted in urine during the 8 h test than VC in water alone (17·0 (sem 7·5) and 25·9 (sem 8·8) v. 47·9 (sem 17·9) μmol/mmol creatinine). Upon human consumption, mashed potatoes and potato chips provide VC content that is effectively absorbed in the intestine and transferred to the blood. Clearly, potatoes are a readily available source of dietary VC.</description><identifier>ISSN: 0007-1145</identifier><identifier>EISSN: 1475-2662</identifier><identifier>DOI: 10.1017/s0007114511003643</identifier><identifier>PMID: 21917196</identifier><identifier>CODEN: BJNUAV</identifier><language>eng</language><publisher>Cambridge: Cambridge University Press</publisher><subject>Adult ; Ascorbic Acid - analysis ; Ascorbic Acid - blood ; Ascorbic Acid - metabolism ; Ascorbic Acid - urine ; Bioavailability ; Biological and medical sciences ; Blood ; Cohort Studies ; Cooking ; Cross-Over Studies ; Dehydration ; Fast Foods - analysis ; Feeding. Feeding behavior ; Food Handling ; Fundamental and applied biological sciences. Psychology ; Humans ; Ingestion ; Japan ; Kinetics ; Male ; Mineral water ; Nutrition ; Nutritive Value ; Plant Tubers - chemistry ; Potatoes ; Solanum tuberosum - chemistry ; Vegetables ; Vertebrates: anatomy and physiology, studies on body, several organs or systems ; Vitamin C ; Young Adult</subject><ispartof>British journal of nutrition, 2012-03, Vol.107 (6), p.885-892</ispartof><rights>2015 INIST-CNRS</rights><rights>Copyright © The Authors 2011</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c466t-4d20e1c6581ba66b7de84777605a6f39a0e9069873e75ce7cfc74a88a35dd54c3</citedby><cites>FETCH-LOGICAL-c466t-4d20e1c6581ba66b7de84777605a6f39a0e9069873e75ce7cfc74a88a35dd54c3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27901,27902</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=25907045$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/21917196$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>KONDO, Yoshitaka</creatorcontrib><creatorcontrib>HIGASHI, Chihana</creatorcontrib><creatorcontrib>IWAMA, Mizuki</creatorcontrib><creatorcontrib>ISHIHARA, Katsuyuki</creatorcontrib><creatorcontrib>HANDA, Setsuko</creatorcontrib><creatorcontrib>MUGITA, Hiroyuki</creatorcontrib><creatorcontrib>MARUYAMA, Naoki</creatorcontrib><creatorcontrib>KOGA, Hidenori</creatorcontrib><creatorcontrib>ISHIGAMI, Akihito</creatorcontrib><title>Bioavailability of vitamin C from mashed potatoes and potato chips after oral administration in healthy Japanese men</title><title>British journal of nutrition</title><addtitle>Br J Nutr</addtitle><description>Potato (Solanum tuberosum) tubers contain vitamin C (VC) and commercial potato chips have more VC content per wet weight by dehydration during frying. However, intestinal absorption of VC from orally ingested potatoes and its transfer to the blood remains questionable. The present study was designed to determine whether the dietary consumption of potatoes affects VC concentration in plasma and urinary excretion of VC in human subjects. After overnight fasting, five healthy Japanese men between 22 and 27 years of age consumed 87 g mashed potatoes and 282 g potato chips. Each portion contained 50 mg of VC, 50 mg VC in mineral water and mineral water. Before and after a single episode of ingestion, blood and urine samples were collected every 30 min or 1 h for 8 h. When measured by subtraction of the initial baseline value before administration of potatoes from the values measured throughout the 8 h test period, plasma VC concentrations increased almost linearly up to 3 h. Subsequently, the values of potato-fed subjects were higher than those of water, but did not differ significantly from those of VC in water (P = 0·14 and P = 0·5). Less VC tended to be excreted in urine during the 8 h test than VC in water alone (17·0 (sem 7·5) and 25·9 (sem 8·8) v. 47·9 (sem 17·9) μmol/mmol creatinine). Upon human consumption, mashed potatoes and potato chips provide VC content that is effectively absorbed in the intestine and transferred to the blood. Clearly, potatoes are a readily available source of dietary VC.</description><subject>Adult</subject><subject>Ascorbic Acid - analysis</subject><subject>Ascorbic Acid - blood</subject><subject>Ascorbic Acid - metabolism</subject><subject>Ascorbic Acid - urine</subject><subject>Bioavailability</subject><subject>Biological and medical sciences</subject><subject>Blood</subject><subject>Cohort Studies</subject><subject>Cooking</subject><subject>Cross-Over Studies</subject><subject>Dehydration</subject><subject>Fast Foods - analysis</subject><subject>Feeding. Feeding behavior</subject><subject>Food Handling</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Humans</subject><subject>Ingestion</subject><subject>Japan</subject><subject>Kinetics</subject><subject>Male</subject><subject>Mineral water</subject><subject>Nutrition</subject><subject>Nutritive Value</subject><subject>Plant Tubers - chemistry</subject><subject>Potatoes</subject><subject>Solanum tuberosum - chemistry</subject><subject>Vegetables</subject><subject>Vertebrates: anatomy and physiology, studies on body, several organs or systems</subject><subject>Vitamin C</subject><subject>Young Adult</subject><issn>0007-1145</issn><issn>1475-2662</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2012</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>8G5</sourceid><sourceid>BENPR</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNpdkU9r3DAQxUVoaTZpP0AuRRRKTm4l6_-xXZqkJdBD0rOZlcesgm25kjaw375asmkgp2Fmfu_x4BFywdkXzrj5mhljhnOpOGdMaClOyIpLo5pW6_YNWR3ezeF_Ss5yfqir5cy9I6ctd9xwp1ekfA8RHiGMsAljKHsaB_oYCkxhpms6pDjRCfIWe7rEAiVipjA_L9Rvw1IPQ8FEY4KRQl-FIZcEJcSZVpMtwli2e_oLFpgxI51wfk_eDjBm_HCc5-TP1Y_79U1z-_v65_rbbeOl1qWRfcuQe60s34DWG9OjlcYYzRToQThg6Jh21gg0yqPxgzcSrAWh-l5JL87J5ZPvkuLfHebSTSF7HMeaJO5y51rBrZPKVPLTK_Ih7tJcw1WoVdYyJSrEnyCfYs4Jh25JYYK07zjrDoV0d68LqZqPR-PdZsL-v-K5gQp8PgKQPYxDgtmH_MIpxwyTSvwD6Q-TCw</recordid><startdate>20120328</startdate><enddate>20120328</enddate><creator>KONDO, Yoshitaka</creator><creator>HIGASHI, Chihana</creator><creator>IWAMA, Mizuki</creator><creator>ISHIHARA, Katsuyuki</creator><creator>HANDA, Setsuko</creator><creator>MUGITA, Hiroyuki</creator><creator>MARUYAMA, Naoki</creator><creator>KOGA, Hidenori</creator><creator>ISHIGAMI, Akihito</creator><general>Cambridge University Press</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7QP</scope><scope>7RV</scope><scope>7T5</scope><scope>7X2</scope><scope>7X7</scope><scope>7XB</scope><scope>88E</scope><scope>8C1</scope><scope>8FE</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>8G5</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>AN0</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>H94</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>KB0</scope><scope>M0K</scope><scope>M0S</scope><scope>M1P</scope><scope>M2O</scope><scope>MBDVC</scope><scope>NAPCQ</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>Q9U</scope><scope>7X8</scope></search><sort><creationdate>20120328</creationdate><title>Bioavailability of vitamin C from mashed potatoes and potato chips after oral administration in healthy Japanese men</title><author>KONDO, Yoshitaka ; HIGASHI, Chihana ; IWAMA, Mizuki ; ISHIHARA, Katsuyuki ; HANDA, Setsuko ; MUGITA, Hiroyuki ; MARUYAMA, Naoki ; KOGA, Hidenori ; ISHIGAMI, Akihito</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c466t-4d20e1c6581ba66b7de84777605a6f39a0e9069873e75ce7cfc74a88a35dd54c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2012</creationdate><topic>Adult</topic><topic>Ascorbic Acid - analysis</topic><topic>Ascorbic Acid - blood</topic><topic>Ascorbic Acid - metabolism</topic><topic>Ascorbic Acid - urine</topic><topic>Bioavailability</topic><topic>Biological and medical sciences</topic><topic>Blood</topic><topic>Cohort Studies</topic><topic>Cooking</topic><topic>Cross-Over Studies</topic><topic>Dehydration</topic><topic>Fast Foods - analysis</topic><topic>Feeding. Feeding behavior</topic><topic>Food Handling</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Humans</topic><topic>Ingestion</topic><topic>Japan</topic><topic>Kinetics</topic><topic>Male</topic><topic>Mineral water</topic><topic>Nutrition</topic><topic>Nutritive Value</topic><topic>Plant Tubers - chemistry</topic><topic>Potatoes</topic><topic>Solanum tuberosum - chemistry</topic><topic>Vegetables</topic><topic>Vertebrates: anatomy and physiology, studies on body, several organs or systems</topic><topic>Vitamin C</topic><topic>Young Adult</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>KONDO, Yoshitaka</creatorcontrib><creatorcontrib>HIGASHI, Chihana</creatorcontrib><creatorcontrib>IWAMA, Mizuki</creatorcontrib><creatorcontrib>ISHIHARA, Katsuyuki</creatorcontrib><creatorcontrib>HANDA, Setsuko</creatorcontrib><creatorcontrib>MUGITA, Hiroyuki</creatorcontrib><creatorcontrib>MARUYAMA, Naoki</creatorcontrib><creatorcontrib>KOGA, Hidenori</creatorcontrib><creatorcontrib>ISHIGAMI, Akihito</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Calcium & Calcified Tissue Abstracts</collection><collection>Nursing & Allied Health Database</collection><collection>Immunology Abstracts</collection><collection>Agricultural Science Collection</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Medical Database (Alumni Edition)</collection><collection>Public Health Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Research Library (Alumni Edition)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>British Nursing Database</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>Research Library Prep</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Nursing & Allied Health Database (Alumni Edition)</collection><collection>Agricultural Science Database</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Medical Database</collection><collection>Research Library</collection><collection>Research Library (Corporate)</collection><collection>Nursing & Allied Health Premium</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central Basic</collection><collection>MEDLINE - Academic</collection><jtitle>British journal of nutrition</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>KONDO, Yoshitaka</au><au>HIGASHI, Chihana</au><au>IWAMA, Mizuki</au><au>ISHIHARA, Katsuyuki</au><au>HANDA, Setsuko</au><au>MUGITA, Hiroyuki</au><au>MARUYAMA, Naoki</au><au>KOGA, Hidenori</au><au>ISHIGAMI, Akihito</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Bioavailability of vitamin C from mashed potatoes and potato chips after oral administration in healthy Japanese men</atitle><jtitle>British journal of nutrition</jtitle><addtitle>Br J Nutr</addtitle><date>2012-03-28</date><risdate>2012</risdate><volume>107</volume><issue>6</issue><spage>885</spage><epage>892</epage><pages>885-892</pages><issn>0007-1145</issn><eissn>1475-2662</eissn><coden>BJNUAV</coden><abstract>Potato (Solanum tuberosum) tubers contain vitamin C (VC) and commercial potato chips have more VC content per wet weight by dehydration during frying. However, intestinal absorption of VC from orally ingested potatoes and its transfer to the blood remains questionable. The present study was designed to determine whether the dietary consumption of potatoes affects VC concentration in plasma and urinary excretion of VC in human subjects. After overnight fasting, five healthy Japanese men between 22 and 27 years of age consumed 87 g mashed potatoes and 282 g potato chips. Each portion contained 50 mg of VC, 50 mg VC in mineral water and mineral water. Before and after a single episode of ingestion, blood and urine samples were collected every 30 min or 1 h for 8 h. When measured by subtraction of the initial baseline value before administration of potatoes from the values measured throughout the 8 h test period, plasma VC concentrations increased almost linearly up to 3 h. Subsequently, the values of potato-fed subjects were higher than those of water, but did not differ significantly from those of VC in water (P = 0·14 and P = 0·5). Less VC tended to be excreted in urine during the 8 h test than VC in water alone (17·0 (sem 7·5) and 25·9 (sem 8·8) v. 47·9 (sem 17·9) μmol/mmol creatinine). Upon human consumption, mashed potatoes and potato chips provide VC content that is effectively absorbed in the intestine and transferred to the blood. Clearly, potatoes are a readily available source of dietary VC.</abstract><cop>Cambridge</cop><pub>Cambridge University Press</pub><pmid>21917196</pmid><doi>10.1017/s0007114511003643</doi><tpages>8</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Adult Ascorbic Acid - analysis Ascorbic Acid - blood Ascorbic Acid - metabolism Ascorbic Acid - urine Bioavailability Biological and medical sciences Blood Cohort Studies Cooking Cross-Over Studies Dehydration Fast Foods - analysis Feeding. Feeding behavior Food Handling Fundamental and applied biological sciences. Psychology Humans Ingestion Japan Kinetics Male Mineral water Nutrition Nutritive Value Plant Tubers - chemistry Potatoes Solanum tuberosum - chemistry Vegetables Vertebrates: anatomy and physiology, studies on body, several organs or systems Vitamin C Young Adult |
| title | Bioavailability of vitamin C from mashed potatoes and potato chips after oral administration in healthy Japanese men |
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