Trial Outcomes & Findings for Comparison of Carotenoid Bioavailability From Fresh Papaya, Tomato and Carrot (NCT NCT01748916)

Results Overview

The primary goal of this research is to investigate whether papaya can deliver increased quantities of carotenoids when compared to carrot and tomato. An area under the curve for concentration of carotenoids (from triglyceride rich lipoprotein (TRL) fraction of plasma) over time will be determined to quantify absorption, after subjects consume a meal containing papaya, carrot or tomato.

Recruitment status

COMPLETED

Study phase

NA

Target enrollment

16 participants

Primary outcome timeframe

8 post-prandial blood samples over 9.5 hours

Results posted on

2025-10-20

Participant Flow

Recruitment was carried out at the University of Costa Rica during June 2011 - August 2011.

Sixteen healthy, non-pregnant, non-smoking participants (21-44 y) were enrolled after checking eligibility, which was based on a questionnaire. Exclusion criteria included any history of chronic gastrointestinal disease, use of medications affecting lipid metabolism, regular use of carotenoid-containing supplements and frequent alcohol consumption.

Participant milestones

Participant milestones
Measure	Papaya-Carrot-Tomato Test meals were consumed in the following order: 1. Papaya 2. Carrot 3. Tomato. Papaya: Post-prandial study feeding 400-506 g papaya (1.6 mg beta-carotene, 2.1 mg beta-cryptoxanthin, 13 mg lycopene), 150 g yogurt (10% fat), and 45 g of fat free bread. Carrot: Post-prandial study feeding 25-35 g carrot (= 1.6 mg beta-carotene), 150 g yogurt (10% fat), and 45 g of fat free bread. Tomato: Post-prandial study feeding 256-396 g tomato (= 13 mg lycopene), 150 g yogurt (10% fat), and 45 g of fat free bread.	Papaya-Tomato-Carrot Test meals were consumed in the following order: 1. Papaya 2. Tomato 3. Carrot Papaya: Post-prandial study feeding 400-506 g papaya (1.6 mg beta-carotene, 2.1 mg beta-cryptoxanthin, 13 mg lycopene), 150 g yogurt (10% fat), and 45 g of fat free bread. Carrot: Post-prandial study feeding 25-35 g carrot (= 1.6 mg beta-carotene), 150 g yogurt (10% fat), and 45 g of fat free bread. Tomato: Post-prandial study feeding 256-396 g tomato (= 13 mg lycopene), 150 g yogurt (10% fat), and 45 g of fat free bread.	Tomato-Papaya-Carrot Test meals were consumed in the following order: 1. Tomato 2. Papaya 3. Carrot Papaya: Post-prandial study feeding 400-506 g papaya (1.6 mg beta-carotene, 2.1 mg beta-cryptoxanthin, 13 mg lycopene), 150 g yogurt (10% fat), and 45 g of fat free bread. Carrot: Post-prandial study feeding 25-35 g carrot (= 1.6 mg beta-carotene), 150 g yogurt (10% fat), and 45 g of fat free bread. Tomato: Post-prandial study feeding 256-396 g tomato (= 13 mg lycopene), 150 g yogurt (10% fat), and 45 g of fat free bread.	Tomato-Carrot-Papaya Test meals were consumed in the following order: 1. Tomato 2. Carrot 3. Papaya Papaya: Post-prandial study feeding 400-506 g papaya (1.6 mg beta-carotene, 2.1 mg beta-cryptoxanthin, 13 mg lycopene), 150 g yogurt (10% fat), and 45 g of fat free bread. Carrot: Post-prandial study feeding 25-35 g carrot (= 1.6 mg beta-carotene), 150 g yogurt (10% fat), and 45 g of fat free bread. Tomato: Post-prandial study feeding 256-396 g tomato (= 13 mg lycopene), 150 g yogurt (10% fat), and 45 g of fat free bread.	Carrot-Papaya-Tomato Test meals were consumed in the following order: 1. Carrot 2. Papaya 3. Tomato Papaya: Post-prandial study feeding 400-506 g papaya (1.6 mg beta-carotene, 2.1 mg beta-cryptoxanthin, 13 mg lycopene), 150 g yogurt (10% fat), and 45 g of fat free bread. Carrot: Post-prandial study feeding 25-35 g carrot (= 1.6 mg beta-carotene), 150 g yogurt (10% fat), and 45 g of fat free bread. Tomato: Post-prandial study feeding 256-396 g tomato (= 13 mg lycopene), 150 g yogurt (10% fat), and 45 g of fat free bread.	Carrot-Tomato-Papaya Test meals were consumed in the following order: 1. Carrot 2. Tomato 3. Papaya Papaya: Post-prandial study feeding 400-506 g papaya (1.6 mg beta-carotene, 2.1 mg beta-cryptoxanthin, 13 mg lycopene), 150 g yogurt (10% fat), and 45 g of fat free bread. Carrot: Post-prandial study feeding 25-35 g carrot (= 1.6 mg beta-carotene), 150 g yogurt (10% fat), and 45 g of fat free bread. Tomato: Post-prandial study feeding 256-396 g tomato (= 13 mg lycopene), 150 g yogurt (10% fat), and 45 g of fat free bread.
Overall Study STARTED	2	3	2	3	3	3
Overall Study COMPLETED	2	3	2	3	3	3
Overall Study NOT COMPLETED	0	0	0	0	0	0

Reasons for withdrawal

Withdrawal data not reported

Baseline Characteristics

Comparison of Carotenoid Bioavailability From Fresh Papaya, Tomato and Carrot

Baseline characteristics by cohort

Baseline characteristics by cohort
Measure	All Groups (Average) n=16 Participants All study participants
Age, Continuous	27 years n=5 Participants
Age, Categorical <=18 years	0 Participants n=5 Participants
Age, Categorical Between 18 and 65 years	16 Participants n=5 Participants
Age, Categorical >=65 years	0 Participants n=5 Participants
Sex: Female, Male Female	10 Participants n=5 Participants
Sex: Female, Male Male	6 Participants n=5 Participants
Region of Enrollment Costa Rica	16 participants n=5 Participants

PRIMARY outcome

Timeframe: 8 post-prandial blood samples over 9.5 hours

The primary goal of this research is to investigate whether papaya can deliver increased quantities of carotenoids when compared to carrot and tomato. An area under the curve for concentration of carotenoids (from triglyceride rich lipoprotein (TRL) fraction of plasma) over time will be determined to quantify absorption, after subjects consume a meal containing papaya, carrot or tomato.

Outcome measures

Outcome measures
Measure	Beta-Carotene Absorption From Papaya n=16 Participants	Beta-Carotene Absorption From Tomato n=16 Participants	Beta-Carotene Absorption From Carrot n=16 Participants	Lycopene Absorption From Papaya n=16 Participants	Lycopene Absorption From Tomato n=16 Participants
Pharmacokinetics of Carotenoid Absorption From Papaya, Carrot and Tomato	163 nmol*h/L Interval 155.0 to 210.0	62 nmol*h/L Interval 28.0 to 103.0	64 nmol*h/L Interval 40.0 to 96.0	174 nmol*h/L Interval 130.0 to 249.0	58 nmol*h/L Interval 47.0 to 102.0

Adverse Events

All Groups

Serious events: 0 serious events

Other events: 0 other events

Deaths: 0 deaths

Serious adverse events

Adverse event data not reported

Other adverse events

Adverse event data not reported

Additional Information

Dr. Ralf Schweiggert

University of Hohenheim

Phone: 0049-711-459-22995

Email: [email protected]

Results disclosure agreements

Principal investigator is a sponsor employee
Publication restrictions are in place