Possible Interaction: Carotenoids and Olive Oil

“Furthermore, EVOO improves the bioavailability of carotenoids and could be a delivery system for bioactive compounds.”

“Furthermore, synergy was observed between olive oil and tomato carotenoids in inhibiting HT-29 cancer cell proliferation; conversely, phenolics showed no significant effects and hindered carotenoids actions.”

“Furthermore, the joint addition of tomato carotenoids and olive oil to HT-29 cell cultures induced inhibitory effects significantly higher than those obtained from each of them acting separately, while no actions were exercised in CCD-18 normal cells.”

“Moreover, an addition of olive oil (0.5 − 2.0%) dramatically increased the production of biomass (14.47 ± 0.15 g/L), lipids (6.40 ± 0.09 g/L), β-carotene (54.43 ± 0.95 mg/L), and total carotenoids (70.92 ± 0.51 mg/L).”

“Among the dietary fats tested the carotenoid micellarization was twofold to threefold higher with dietary fat rich in unsaturated fatty acids ( olive oil = soybean oil = sunflower oil) compared to saturated fatty acids (peanut oil = palm oil > coconut oil).”

“Adding olive oil (2%) during digestion, especially as an oil-in-water emulsion, resulted in a substantial increase in carotenoid uptake in the micellar phase.”