LOS ANGELES, Oct 30, 2009 (BUSINESS WIRE) -- New research published in Journal
of Agricultural and Food Chemistry, reported that University of California, Los
Angeles (UCLA) researchers were able to identify four additional carotenoids in
the California Hass avocado, which had not been quantified until this study. In
addition, the researchers reported that the total carotenoid concentrations were
greatest in the dark green flesh of the avocado closest to the peel. Carotenoids
are a class of phytonutrients. Phytonutrients are thought to help prevent many
chronic diseases.
The research, led by David Heber, M.D., Ph.D., Director of the UCLA Center for
Human Nutrition, studied California Hass avocados harvested in January, April,
July and September 2008 from San Luis Obispo, Ventura, Riverside and San Diego
and analyzed the fruit for total fat content, fatty acid profile, carotenoids
and vitamin E.
Avocados are virtually the only fruit that has monounsaturated fat, the fruit
also contributes polyunsaturated fat (0.5 grams poly- and 3 grams mono- per 1
oz. serving). According to the American Heart Association, mono- and
polyunsaturated fats (good fats), when consumed in moderation and eaten in place
of saturated or trans fats, can help reduce blood cholesterol levels and
decrease risk for heart disease.
"Consumers should be reassured that avocados from different growing areas in
California have a remarkable constancy of carotenoid content per gram of fat
during the growing season," said Heber. "And, that they can get the most
nutrients out of an avocado by peeling the fruit before slicing it in order to
capture the maximum amount of carotenoids from the darker green flesh found
directly under the skin."
The carotenoids that were uniquely characterized in California Hass avocados
through this study include trans neoxanthin, neochrome, lutein-5, 6-epoxide and
chrysanthemaxanthin. The scientists also confirmed the presence of lutein,
zeaxanthin, b-cryptoxanthin, a-carotene and b-carotene.
The researchers noted that California Hass avocados grown in different regions
of California have a similar phytochemical profile. However, there are increases
in both total fat and carotenoids in fruit harvested later in the season.
Ninety-five percent of American avocado production is located in California.
This research was supported by the California Avocado Commission through an
unrestricted educational grant.
About the California Avocado Commission
Created in 1978, the California Avocado Commission strives to increase demand
for California avocados through advertising, promotion and public relations, and
engages in related industry activities that benefit the state's 6,000 avocado
growers. The California Avocado Commission serves as the official information
source for California avocados and the California avocado industry.
SOURCE: California Avocado Commission
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Jennifer Baker-Asiddao, 213-438-8712
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