Les matrices végétales : leurs effets sur la biodisponibilité des caroténoïdes

Although fruits and vegetables are, by far, our main source of carotenoids (CAR), the intracellular localization and the physical state of CAR in plant cells, as well as interactions with some components of these foods, significantly impair the bioavailability of CAR. The bioaccessibility, i.e. the incorporation of CAR into micelles, is indeed modulated by CAR localisation in the different plastids, e.g. chloroplasts, chromoplasts, as well as by their physical state in these plastids, e.g. as crystals or associated with proteins. CAR bioaccessibility can also be impaired by interactions of CAR, or of bile salts that constitute micelles, with some compounds present in vegetable matrices, e.g. fibers and phytosterols. Conversely, it can be improved by triglycerides present in some fruit and vegetables, e.g. avocados or in other foods. Deciphering the molecular mechanisms that explain the effect of fruit and vegetable matrices on CAR bioavailability allows us to suggest dietary recommendations or food processing or culinary methods that aim to improve the bioavailability of these phytochemicals with some well-established health effects.