Bioavailability Studies of Vitamin A and E in Indigenous Vegetables and their Potential Use in the Management of HIV and AIDS
Advances in Research,
Page 36-44
DOI:
10.9734/air/2021/v22i230296
Abstract
Levels of vitamins in selected indigenous vegetables in Butula, western Kenya were determined and foods containing high levels of vitamin A and E were used to make food formulation. The bioavailability of these vitamins in food formulation was estimated using algorithm procedure.
Determination of β-carotene and α-tocopherol content was done using HPLC procedure. Fresh blanched vegetables contained high levels of β-carotene; 4000 − 9700 µg/100g and α-tocopherol levels; 3000 − 7350 µg/100g. Solar dried vegetables contained β-carotene levels ranging from 572 − 854 µg/g and α-tocopherol levels ranging from 281 to 673 µg/g dry weights. Solar dried vegetables contained significantly lower (P<0.05) amounts of β-carotene and α-tocopherol as compared with fresh vegetables. The mean serum retinol α-tocopherol and β-carotene levels were 0.937, 0.144 and 17.787µmol/l respectively. Bioavailability estimated using algorithm indicated a +2.17 change in serum β-carotene and +7.776 changes in serum α-tocopherol, a positive indication that consumption of indigenous vegetables can meet the recommended dietary allowances of vitamins A (750 µg retinol equivalent/day) and E (8 mg/day). The bioavailable vitamins are capable of boosting the immune system and therefore delay early use of ARV’S.
Keywords:
- Indigenous vegetables
- bioavailability
- β-carotene
- α-tocopherol
How to Cite
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