Bioavailability Studies of Vitamin A and E in Indigenous Vegetables and their Potential Use in the Management of HIV and AIDS
Advances in Research,
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.
- Indigenous vegetables
How to Cite
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