无脂肪发酵牛奶提高了人类脂溶性维生素的生物可用性:一个交叉研究
Masashi Morifuji1, Saori Takahashi1, Chikaho Sano1
1Wellness Science Labs, Meiji Holdings Co., Ltd.
Journal of nutritional science and vitaminology
|March 1, 2026
概括
与无脂肪发酵牛奶同时摄入脂溶性维生素可以显著提高它们的吸收. 这一发现提供了一种新的饮食策略,以打击必需维生素缺乏并改善全球公共卫生结果.
科学领域:
- 营养科学 营养科学
- 生物化学 生物化学
- 人体生理学 人体生理学
背景情况:
- 脂肪溶性维生素缺乏是全球重要的健康问题.
- 众所周知,与无脂肪发酵牛奶和蔬菜共同摄入可增强胡卜素的吸收.
- 脂溶性维生素和胡卜素具有相似的吸收途径.
研究的目的:
- 调查无脂肪发酵牛奶是否可以增强必需的脂溶性维生素的吸收.
- 测试假设,与无脂肪发酵牛奶同时摄入可以提高脂溶性维生素的生物可用性.
主要方法:
- 这是一项两组,两阶段的交叉研究,涉及20名健康男性.
- 参与者服用脂肪溶性维生素溶液 (维生素A,D,E,K) 与水或无脂肪发酵牛奶一起.
- 血液样本在8小时内分析了血中的维生素度和富含三糖醇的脂蛋白 (TRL) 分数.
主要成果:
- 与水相比,与无脂肪发酵牛奶同时摄入时,观察到血中维生素A,D和K的度显著更高.
- 在TRL分量的α-托科菲罗尔和gamma-托科菲罗尔的增强水平被发现与无脂肪发酵牛奶的同时摄入.
- 对于几种脂溶性维生素,曲线下的增量面积在无脂发酵牛奶组显著更大.
结论:
- 与脂肪溶性维生素同时摄入无脂肪发酵牛奶,可以提高其生物可用性.
- 这是一个新的营养方法来改善脂肪溶性维生素的吸收.
- 这一战略有可能解决影响全球健康的广泛营养不足问题.
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