Vitamin E and carotenoids from both studies were determined by HPLC. In vitro bioaccessibility of carotenoids and α-tocopherol was assessed by a static digestion model. Fasting blood samples were collected before and after each supplementation period. Subjects consumed consecutively 2 × 250 ml/d vitamin C-fortified juices supplied as fruit juice, fruit juice containing milk and fruit juice containing milk and iron. Thirty-two young women participated in a three-period (21 d each) supplementation study with a 2-week wash-out in between. Our aim was to assess the effect of the presence of absorption modifiers (milk and iron) on the in vitro bioaccessibility and the serum response in vivo of carotenoids and α-tocopherol from fruit juices. The food industry is playing an increasing role in the development and marketing of new products although little is known regarding the bioavailability of the phytochemicals they contain.
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