Abstract
A Japanese female adult being used as a test subject, the absorption of carotene was tested, using pure carotene preparation as well as various foodstuffs containing carotene under various conditios with or without test substances. The absorption of pure β-carotene was found to be about 60%, carrot under an ordinary cooking condition 21%, pumpkin 35-53% and spinach 33-35%. With the addition of margarine or olive oil the absorption rose some what but not markedly. The addition of tocopherol or cyanocobalamin promoted the absorption to some extent, but not significantly. The carotene in algae prepartion was about 8% and that of fresh shellfish scarcely absorbed.
