Fig. 2.

Effect of type of dietary fat on β-carotene uptake in intestinal cells: the aqueous micellar fraction obtained after digestion of spinach puree with 2.5% dietary fat from indicated vegetable oils was fed to the differentiated Caco-2 cells for a period 3 h. The cellular β-carotene content was estimated as described in methods (A). The micellarization of BC was plotted against its cellular uptake, and the line represents the linear regression (B). The bars represent mean ± SD of 6 observations, and the bars with different superscripts differ significantly (p < 0.05)