Effect of authentic and natural vitamin C and carotene on amino acid absorption

Abstract

The effect of vitamin C or carotene either from authentic or natural sources on absorption of lysine, glycine and methionine was evaluated. Results revealed that maximum absorption of these amino acids was reached at different intervals from the orally given dose. Addition of ascorbic acid enhanced amino acid absorption and this effect was maximum in case of methionine. Carotene brought about variable effect to the three amino acids tested. Pepper, parsley, or orange juices did not affect the extent of intestinal lysine absorption. Pepper juice enhanced absorption of methionine in contrast to orange and parsley. Glycine absorption was markedly enhanced by addition of orange juice. Ascorbic acid suppelementation to dietary constituents is recommended for better utilization of proteins.