Nutr Res Pract.  2025 Apr;19(2):215-224. 10.4162/nrp.2025.19.2.215.

Comparative bioavailability of β-carotene from raw carrots and fresh carrot juice in humans: a crossover study

• Choi M
• Baek J
• Park E

• KMID: 2566810
• DOI: http://doi.org/10.4162/nrp.2025.19.2.215

Abstract

BACKGROUND/OBJECTIVES
Carrots are a major source of beta-carotene, but comparative studies on different consumption methods are limited. This study compared the rates of β-carotene absorption from fresh carrots versus fresh carrot juice.
SUBJECTS/METHODS
For β-carotene absorption, a separate randomized controlled crossover trial was conducted with 16 healthy adults. The participants consumed 25 mg of β-carotene from raw carrots or fresh carrot juice. Blood samples were collected at the baseline (0 h) and at 0.5, 1, 1.5, 2, 3, 4, 6, 8, 12, and 24 h post-consumption.
RESULTS
The carrot juice group exhibited 2.33 times higher peak plasma concentrations 1.5 h post-consumption than those in the raw carrot group. The area under the curve for β-carotene absorption was 2.09 times greater in the carrot juice group than in the raw carrot group. The plasma α-carotene levels increased in both groups, but no significant differences were found. Similarly, no significant changes in the plasma levels of other fat-soluble vitamins were observed. In addition, no significant differences in antioxidant capacity (oxygen radical absorbance capacity and total radical-trapping antioxidant potential) were found between the 2 groups.
CONCLUSION
Consuming fresh carrot juice, without added sugars, may enhance the bioavailability of β-carotene compared to raw produce.

Keyword

Beta-carotene; bioavailability; Daucus carota; absorption

Figure

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  Fig. 1 Plasma β-carotene concentration after carrots and carrot juice intake. Values are presented as mean ± SE.*P < 0.05, ***P < 0.001 significantly different between groups (Student’s t-test).

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  Fig. 2 Plasma retinol, γ-tocopherol, α-tocopherol, lycopene, α-carotene, and coenzyme Q10 concentrations after carrots and carrot juice intake. (A) Retinol, (B) γ-tocopherol, (C) α-tocopherol (D) lycopene, (E) α-carotene, and (F) coenzyme Q10.

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