Lipotropic capacity of raw plant-based foods: A new index that reflects their lipotrope density profile

Among all of the phytomicronutrients, lipotropes which limit excess hepatic fat deposits, have been very little studied. And yet, liver steatosis is common to several chronic diseases. Among the lipotropes, betaine, choline, myo-inositol, methionine, magnesium, niacin, pantothenic acid and folates were the ones for which sufficient data have possibly been found to allow the selection of a significant number of plant-based foods (PBFs). Our objectives were to unravel the differences or similarities in the lipotrope density (LD) profile of raw PBFs and to define an index reflecting lipotrope contents. From databases for betaine and choline contents, we selected 56 raw PBFs (38 when inositol content was taken into consideration). Lipotropic capacity (LC) was defined as the means of the 8 LD profiles, each expressed as a percentage of raw asparagus LD, which has the highest mean ranking for the 8 LDs (LC = 100). LCs ranged from 7 (grapes) to 672% (spinach), relative to asparagus LC. Among cereal, fruit, legume and seed groups, quinoa, blackberry, common bean and sesame seed had the highest levels of LC (155%, 107%, 36% and 26%, respectively). On a 100 kcal-basis, vegetables are the best sources of lipotropes, followed by cereals, fruits and legumes, then nuts and seeds. PBF LD profiles were complementary but more diversified compared to animal-based food LD profiles.