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  • Original Article
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Effect of the main dietary antioxidants (carotenoids, γ-tocopherol, polyphenols, and vitamin C) on α-tocopherol absorption

European Journal of Clinical Nutrition volume 61, pages 1167–1173 (2007)Cite this article

Abstract

Objective:

(R,R,R)-α-tocopherol is a fat-soluble antioxidant vitamin generally ingested with other dietary antioxidants. The objective of this study was to assess whether the main dietary antioxidant classes, that is carotenoids, polyphenols, vitamin C and γ-tocopherol, affect the intestinal absorption of α-tocopherol.

Methods, design and subjects:

We evaluated first the effect of different combinations of antioxidants on (R,R,R)-α-tocopherol absorption by a human intestinal cell line (Caco-2 clone TC7). Then we compared the effect of two doses of a dietary antioxidant (lutein) on the postprandial chylomicron α-tocopherol responses to an α-tocopherol-rich meal. Eight healthy men ate two similar meals in a random order at a 1 month interval. The meals contained 24 mg α-tocopherol in sunflower oil plus either 18 or 36 mg lutein. Blood samples were collected during the postprandial periods to compare chylomicron α-tocopherol responses.

Results:

A mixture of polyphenols (gallic acid, caffeic acid, (+)-catechin and naringenin) and a mixture of carotenoids (lycopene, β-carotene and lutein) significantly impaired α-tocopherol absorption in Caco-2 cells (P<0.001 and P<0.0001, respectively). The inhibitory effect of γ-tocopherol was close to significance (P=0.055). In contrast, vitamin C had no significant effect (P=0.158). Naringenin was the only polyphenol that significantly impaired α-tocopherol absorption. Postprandial α-tocopherol response was weakest at the highest dose of lutein (616±280 nmol/l h vs 1001±287 nmol/l h). The observed extent of reduction (−38%, P=0.069) supported the inhibitory effect of carotenoids observed in the Caco-2 experiments.

Conclusion:

Naringenin, carotenoids and probably γ-tocopherol can impair α-tocopherol absorption whereas vitamin C and phenolic acids have no effect.

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Acknowledgements

This work was supported by the INSERM and the INRA (ATC Nutrition 2002, project #A02256AS).

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Authors and Affiliations

  1. INSERM, U476 ‘Nutrition Humaine et Lipides’, Marseille, France

    E Reboul, S Thap, E Perrot, M-J Amiot, D Lairon & P Borel

  2. INRA, UMR1260, Marseille, France

    E Reboul, S Thap, E Perrot, M-J Amiot, D Lairon & P Borel

  3. Univ Méditerranée Aix-Marseille 2, Faculté de Médecine, IPHM-IFR 125, Marseille, France

    E Reboul, S Thap, E Perrot, M-J Amiot, D Lairon & P Borel

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  1. E Reboul
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  2. S Thap
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  4. M-J Amiot
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  5. D Lairon
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Correspondence to P Borel.

Additional information

Contributors: PB and ER contributed to the conception of the cell experiments. PB and DL contributed to the design of the human study. M-JA provided significant advice about the choice and the use of the different microconstituents. ER carried out the practical aspects of the study, with help from ST for the cellular aspect and from EP for the postprandial study. ER and PB carried out the statistical analyses, and initially interpreted the data before writing the manuscript. PB wrote the first draft of the manuscript with help from ER. All authors participated in the writing of the final draft of the manuscript and in the final interpretation of the data. None of the authors had any conflicts of interest.

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Reboul, E., Thap, S., Perrot, E. et al. Effect of the main dietary antioxidants (carotenoids, γ-tocopherol, polyphenols, and vitamin C) on α-tocopherol absorption. Eur J Clin Nutr 61, 1167–1173 (2007). https://doi.org/10.1038/sj.ejcn.1602635

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  • DOI: https://doi.org/10.1038/sj.ejcn.1602635

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