Mol Nutr Food Res. 2019 Mar 28:e1801323. doi: 10.1002/mnfr.201801323.
Margier M1, Antoine T 1, Siriaco A 1, Nowicki M 1, Halimi C 1, Maillot M 2, Georgé S 3, Reboul E 1 Emmanuelle.Reboul at univ-amu.fr
1 INSERM, Aix Marseille Univ, C2VN, Marseille, France.
2 MS-Nutrition, Marseille, France.
3 CTCPA, Avignon.
This study analyzed Vitamin uptake in an artificial intestine
Founder of VitaminDWiki does not recall seeing that pulses restrict
the uptake of Vitamin D or Vitamin K
Wonder if pulses limit Vit D, Vit K in the real gut as well
The vitamins they tested were in olive oil
Suspect increased uptake if micelle or emulsion forms of Vitamins had been used instead
If this study is correct oil-based Vitamin D should NOT be taken with a pulse meal
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- Drugs which create deficiencies in Vitamin D, Vitamin K, Magnesium, Zinc, Iron, etc. – Sept 2017
- Reasons for low response to vitamin D
- Vitamin D bioavailability in the gut– review Sept 2017
- Oil-based Vitamin D3 has the worst bioavailability – April 2014
- 10 things about Beans BlueZones
- 4X more protein than from meat for the same cost
- Beans are the only food that can fit into both a vegetable and a protein category,
- Pulses in diet reduced lipids - meta-analysis - May 2014
"Effect of dietary pulse intake on established therapeutic lipid targets for cardiovascular risk reduction: a systematic review and meta-analysis of randomized controlled trials"
Download the PDF from VitaminDWiki
- Calories consumed in Brazil: 13% from pulses
Wonder that a, b mean? - could not quickly find in the PDF
It is widely advised to increase pulse consumption. However, pulses are rich in molecules displaying lipid-lowering properties, including fibers, phytates, saponins and tannins. We thus explored the effects of pulses on fat-soluble vitamin bioavailability.
We assessed vitamin A (β-carotene and retinyl-palmitate), vitamin E (α-tocopherol), vitamin D (cholecalciferol) and vitamin K (phylloquinone) bioaccessibility, i.e. micellarization after in vitro digestion of meals containing either potatoes (control), household-cooked or canned pulses. The obtained mixed micelles were delivered to Caco-2 cells to evaluate vitamin uptake. We then specifically assessed the impact of fibers, phytates, saponins and tannins on both phylloquinone (used as a model vitamin) bioaccessibility and uptake.
The presence of pulses significantly decreased both vitamin
bioaccessibility (up to
- -65% for β-carotene,
- -69% for retinyl-palmitate,
- -45% for cholecalciferol,
- - 53% for α-tocopherol and
- -67% for phylloquinone) and
- -40% for retinyl-palmitate,
- -67% for cholecalciferol,
- -50% for α-tocopherol and
- -57% for phylloquinone).
Effects on bioaccessibility, but not on uptake, were dependent on pulse cooking method. Phylloquinone bioaccessibility was specifically impacted by saponins, tannins and fibers while its uptake was impacted by saponins, fibers and phytates.
Pulses can alter fat-soluble micronutrient bioavailability. Pulses should thus be cooked appropriately and consumed within micronutrient-rich meals. This article is protected by copyright. All rights reserved.
Clipped from PDF
- "It has also been shown that regular consumption of pulses can lead to decreased plasma cholesterol and triglyceride levels , suggesting an impact on lipid absorption and/or metabolism. This impact is likely due to pulse fiber content , but other pulse bioactive compounds such as phytates, saponins or polyphenols may also play important roles in this phenomenon "
- "Fat-soluble vitamin bioaccessibility and uptake are negatively correlated to the presence of fibers, phytates, saponins or tannins"
- "Pulses components are acknowledged to impair mineral bioavailability , as well as to reduce lipid absorption 14"
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