Guest guest Posted August 11, 2005 Report Share Posted August 11, 2005 I fyou do a search on PUDMED for tomatoes, lycopene and absorbtion, you will find about a dozen or so studies that have measured (and compared) lycopene absrorbtion in tomotoes " without " the use of oil or olive oil. Again, oil is not required for us to absorb the lycoepenes in tomotoes. Int J Vitam Nutr Res. 2005 Jan;75(1):54-60. Related Articles, Links Supplementation with tomato-based products increases lycopene, phytofluene, and phytoene levels in human serum and protects against UV-light-induced erythema. Aust O, Stahl W, Sies H, Tronnier H, Heinrich U. Institut fur Biochemie und Molekularbiologie I, Heinrich-Heine-Universitat, Dusseldorf, Germany. Carotenoids are suitable photoprotectants, and beta-carotene supplements are used for protection against ultraviolet (UV) light-induced erythema. Protective effects are also observed when carotenoids are provided with the diet. Here, we investigated the photoprotective effects of synthetic lycopene in comparison with a tomato extract (Lyc-o-Mato) and a drink containing solubilized Lyc-o-Mato (Lyc-o-Guard-Drink). With these different sources, the volunteers ingested similar amounts of lycopene (about 10 mg/day). After 12 weeks of supplementation, significant increases in lycopene serum levels and total skin carotenoids were observed in all groups. Significant increases in the serum levels of phytofluene and phytoene occurred in the Lyc-o-Mato and the Lyc-o-Guard-Drink group. At weeks 0, 4, and 12 an erythema was induced with a solar light simulator. Dorsal skin of each subject was irradiated with 1.25 minimal erythemal dose (MED). Reddening of the skin was evaluated before and 24 hours after irradiation by chromametry and expressed as positive a-values (red/green-axis). delta a-values (difference of a-value before irradiation and after 24 hours) were used as an index of erythema intensity. A decrease in the delta a-value from week 0 to week 12, indicating prevention of erythema formation, was observed in all groups. Compared to week 0, the delta a-value at week 12 was 25% lower in the synthetic lycopene group. The protective effect was more pronounced in the Lyc-o-Mato (38%) and Lyc-o-Guard-Drink (48%) groups. In the two latter groups, phytofluene and phytoene may have contributed to protection. Both of these carotenoids exhibit absorption maxima at wavelengths of UV light. Absorption of UV light protects skin from photodamage and might explain the differences observed between groups. PMID: 15830922 [PubMed - in process] -------------------------------------------------------------------------------- 2: J Nutr. 2005 Apr;135(4):790-4. Related Articles, Links Enrichment of tomato paste with 6% tomato peel increases lycopene and beta-carotene bioavailability in men. Reboul E, Borel P, Mikail C, Abou L, Charbonnier M, Caris-Veyrat C, Goupy P, Portugal H, Lairon D, Amiot MJ. INSERM, U476 Nutrition Humaine et lipides, INRA, UMR 1260, Univ Mediterranee Aix-Marseille 2, Marseille F-13385, France. A high intake of tomato products is associated with a lower incidence of upper aerodigestive tract and prostate cancers. This beneficial effect might be explained by a higher intake of carotenoids such as lycopene and/or beta-carotene. Because tomato peels, usually eliminated during tomato processing, are a valuable source of these carotenoids, we designed a study to examine whether a tomato paste enriched in tomato peels (ETP, 6% peel) increases the absorption of these carotenoids compared to a classically made tomato paste (CTP). Carotenoid bioaccessibility was evaluated using an in vitro digestion model by measuring the amount of carotenoids transferred from the pastes to micelles. Carotenoid absorption by human intestinal cells (Caco-2) was evaluated after the addition of carotenoid-rich micelles (obtained from the in vitro digestion of the 2 pastes). Carotenoid bioavailability in humans was assessed by measuring chylomicron carotenoid responses in a postprandial experiment in which 8 healthy men consumed 2 meals containing either the ETP or the CTP. ETP contained 47.6 mg lycopene (58% more than CTP) and 1.75 mg beta-carotene (99% more than CTP) per 100 g of paste. In micelles, 30% more lycopene and 81% more beta-carotene were recovered after ETP than after CTP in vitro digestion. The amount of carotenoids absorbed by Caco-2 cells was 75% greater (P < or = 0.05) for lycopene and 41% greater (P < or = 0.05) for beta-carotene after the addition of micelles from ETP than from CTP. After ETP intake the chylomicron beta-carotene response was 74% greater than after CTP intake, and the lycopene response tended to be greater (34.1%, P = 0.093). Peel enrichment of tomato paste with tomato peel is an interesting option for increasing lycopene and beta-carotene intakes. PMID: 15795436 [PubMed - indexed for MEDLINE] -------------------------------------------------------------------------------- 3: Can J Diet Pract Res. 2004 Winter;65(4):161-5. Related Articles, Links Processed tomato products as a source of dietary lycopene: bioavailability and antioxidant properties. Rao AV. Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, ON. Oxidative stress is one of the major contributors to increased risk of chronic diseases. A diet rich in tomatoes and tomato products containing lycopene, a carotenoid antioxidant, has been found to protect against these chronic diseases by mitigating oxidative damage. The study aim was to evaluate the effects of a long-term tomato-rich diet, consisting of various processed tomato products, on bioavailability and antioxidant properties of lycopene. Seventeen healthy human subjects (ten men, seven non-pregnant women) participated in the study. Following a two-week washout period during which subjects avoided foods containing lycopene, all subjects consumed test tomato products including tomato juice, tomato sauce, tomato paste, ketchup, spaghetti sauce, and ready-to-serve tomato soup providing 30 mg of lycopene a day for four weeks. At the end of treatment, serum lycopene level increased significantly (p <0.05), from 181.79 +/- 31.25 to 684.7 +/- 113.91 nmol/L. Similarly, total antioxidant potential increased significantly (p <0.05), from 2.26 +/- 0.015 to 2.38 +/- 0.17 mmol/L Trolox equivalent. Lipid and protein oxidation was reduced significantly (p <0.05). The results suggest that a tomato-rich diet containing different sources of lycopene can increase serum lycopene levels and reduce oxidative stress effectively. PMID: 15596034 [PubMed - indexed for MEDLINE] -------------------------------------------------------------------------------- 4: Asia Pac J Clin Nutr. 2004;13(Suppl):S164. Related Articles, Links A tomato puree enriched in 6% tomato skin leads to a higher absorption of lycopene and beta-carotene than a classical tomato puree in healthy subjects. Reboul E, Borel P, Mikail C, Abou L, Portugal H, Lairon D, Amiot MJ. UMR-U476 INSERM, Nutrition Humaine et Lipides, Faculte de Medecine, Marseille, France. Background: epidemiological studies reported that a high tomato intake is associated with a lower incidence of colorectal and prostate cancers. This beneficial effect could be related to a high intake of carotenoids such as lycopene or (beta-carotene. Objective: because tomato skins, usually eliminated during classic tomato puree processing, are a source of lycopene and (-carotene, the aim of this study was to assess whether a tomato puree enriched in tomato skins (6%) induced a higher absorption of these carotenoids than a classic tomato puree in healthy subjects. Design: 8 healthy men were given two similar meals containing either skin-enriched tomato puree (meal 1) or classic tomato puree (meal 2) at a one-month interval. Meal 1 provided 48 mg total lycopene (all-trans + cis forms) and about 1.5 mg total (beta-carotene. Meal 2 provided 30 mg total lycopene and about 1 mg total (beta-carotene. Blood samples were collected before meal intake and 1, 2, 3, 4, 6 and 8 h after meal ingestion to follow the change in chylomicron carotenoid concentrations. Chylomicrons were isolated by ultracentrifugation and analysed to assess their carotenoid concentration by hplc. Chylomicron carotenoid responses (area under the curve) were calculated for each meal and compared with the non parametric wilcoxon test. P value below 0.05 were considered significant. Results and discussion: chylomicron total lycopene and (-carotene concentrations exhibited bell shaped curves after both meals, with a maximum reached at about 3 h. Both chylomicron total lycopene and (beta-carotene responses were higher after the meal 1 than after the meal 2 (p = 0.069 and p = 0.036, respectively). The fact that chylomicron lycopene and (beta-carotene auc ratio (auc after meal 1 / auc after meal 2) was similar to that of lycopene and (-carotene amounts in meal 1 / amounts in meal 2 demonstrated that the bioavailability of these carotenoids in tomato skin appeared equivalent to that of these carotenoids in tomato pulp. Conclusion: skin-enrichement of tomato purees would represent a good way to valorise tomato co-products and to enhance the consumption of lycopene and (beta-carotene. PMID: 15294734 [PubMed - in process] -------------------------------------------------------------------------------- 5: Eur J Clin Nutr. 2004 Oct;58(10):1350-8. Related Articles, Links Lycopene and vitamin C concentrations increase in plasma and lymphocytes after tomato intake. Effects on cellular antioxidant protection. Riso P, Visioli F, Erba D, Testolin G, Porrini M. Department of Food Science and Technology, Division of Human Nutrition, University of Milan, Italy. patrizia.riso@... OBJECTIVE: This study seeks to verify whether the regular consumption of small amounts of tomato products can protect lymphocyte DNA and lipids from oxidative damage. DESIGN: Standardized dietary intervention. SUBJECTS: Twelve healthy female subjects (mean age 25.2 y). INTERVENTION: Subjects were instructed to follow a standardized diet for 1 week, followed by 3 weeks consumption of the same diet enriched with small amounts of different tomato products providing as a mean 8 mg lycopene, 0.5 mg beta-carotene and 11 mg vitamin C per day. Plasma and lymphocyte concentrations of carotenoids, vitamin C and vitamin E were analysed. Ex vivo protection of lymphocyte DNA from oxidative injury produced by iron ions was evaluated by means of the Comet assay, and lipid peroxidation by HPLC analysis of malondialdehyde (MDA). RESULTS: Dietary intervention with tomato products increased lycopene concentration both in plasma (P < 0.001) and lymphocytes (P < 0.01). Vitamin C concentrations increased by approximately 35% in plasma (P < 0.05) and by approximately 230% in lymphocytes (P < 0.005). Vitamin E decreased significantly in plasma (P < 0.0001) but not in lymphocytes. Finally, there was an improved protection from DNA oxidative damage (P < 0.05) with no significant effect on MDA levels. CONCLUSIONS: Our results suggest that tomato products are not only good sources of lycopene but also sources of bioavailable vitamin C. A Regular intake of small amounts of tomato products can increase cell protection from DNA damage induced by oxidant species. This effect may originate from the synergism of different antioxidants present in tomatoes. PMID: 15054415 [PubMed - indexed for MEDLINE] -------------------------------------------------------------------------------- 6: J Am Diet Assoc. 2002 Sep;102(9):1257-62. Related Articles, Links Tomato consumption increases lycopene isomer concentrations in breast milk and plasma of lactating women. Alien CM, AM, Clinton SK, Schwartz SJ. Department of Food Science and Technology, The Ohio State University, 2121 Fuffe Court, Columbus, OH 43210, USA. OBJECTIVE: To compare plasma and milk lycopene concentrations and the changes in lycopene isomer patterns in lactating women before and after a 3-day dietary intervention with fresh or processed tomato products. DESIGN: Randomized prospective trial. SUBJECTS: 24 lactating women, 4 to 12 weeks postpartum, aged 22 to 39 years. INTERVENTION: Subjects initially consumed a low-lycopene diet for 7 days (washout period) and then were randomly assigned to one of 3 dietary groups (n=8 per group) without any other sources of lycopene: control (low-lycopene), fresh tomatoes, or processed tomato sauce. Subjects in each of the tomato groups consumed approximately 50 mg total lycopene over 3 days. OUTCOME MEASURES: Before and after dietary intervention, plasma and breast milk samples were obtained for high-performance liquid chromotography analysis of lycopene and its geometric isomers (all-trans, 5-cis, all other cis, and total lycopene). STATISTICAL ANALYSIS: Descriptive statistics, analysis of variance to test for differences among intervention groups, and Spearman's correlation coefficients to test for blood-milk relationships. RESULTS: Plasma total lycopene and lycopene isomer concentrations increased in the fresh and processed tomato group but not in the low-lycopene control group during the study. Milk total and cis- and trans-lycopene concentrations (unadjusted for fat) increased in the processed tomato group but did not change in the fresh tomato group. In the control group, milk total and trans-lycopene decreased. Milk total lycopene concentrations were not significantly different from baseline in any group when adjusted for fat content of milk. APPLICATIONS: The results of this study indicate that consumption of a " standard size portion " of tomato products increases plasma and milk lycopene concentrations in lactating women and, therefore, could increase the lycopene status of nursing infants. For dietary recommendations during lactation, the results suggest that consumption of tomato sauce increases milk lycopene concentrations more effectively than consumption of fresh tomatoes. Publication Types: Clinical Trial Randomized Controlled Trial PMID: 12792623 [PubMed - indexed for MEDLINE] -------------------------------------------------------------------------------- 7: J Nutr. 2002 Mar;132(3):404-8. Related Articles, Links A food-based formulation provides lycopene with the same bioavailability to humans as that from tomato paste. Richelle M, Bortlik K, Liardet S, Hager C, Lambelet P, Baur M, Applegate LA, Offord EA. Department of Nutrition, Nestle Research Center, Lausanne, Switzerland. Myriam.Richelle@... Lycopene from fresh and unprocessed tomatoes is poorly absorbed by humans. Absorption of lycopene is higher from processed foods such as tomato paste and tomato juice heated in oil. The aim of the present study was to develop a food-grade lycopene formulation that is bioavailable in humans. A formulation of lycopene named " lactolycopene " has been designed in which lycopene is entrapped with whey proteins. Healthy subjects (n = 33; 13 men and 20 women) participated and were allocated randomly to one of the three treatment groups. After a 3-wk deprivation of dietary lycopene, subjects ingested 25 mg lycopene/d for 8 wk from lactolycopene, tomato paste (positive control) or a placebo of whey proteins while consuming their self-selected diets. Plasma lycopene concentrations reached a maximum after 2 wk of supplementation in both lycopene-treated groups and then a plateau was maintained until the end of the treatment. Increases in plasma lycopene at wk 8 were not different between supplemented groups (mean +/- SEM): 0.58 +/- 0.13 micromol/L with lactolycopene and 0.47 plus minus 0.07 micromol/L with tomato paste, although they were different from the control (P < 0.001). Similar time-concentration curves of lycopene incorporation were observed in buccal mucosa cells. Although lycopene was present mainly as all-trans isomers (>90%) in both lycopene supplements, plasma lycopene enrichment consisted of 40% as all-trans and 60% as cis isomers. The precursor of lycopene, phytofluene, was better absorbed than lycopene itself. The lactolycopene formulation and tomato paste exhibited similar lycopene bioavailability in plasma and buccal mucosa cells in humans. Publication Types: Clinical Trial Randomized Controlled Trial PMID: 11880563 [PubMed - indexed for MEDLINE] -------------------------------------------------------------------------------- 8: Crit Rev Biotechnol. 2000;20(4):293-334. Related Articles, Links Lycopene in tomatoes: chemical and physical properties affected by food processing. Shi J, Le Maguer M. Southern Crop Protection and Food Research Center, Agriculture and Agri-Food Canada, Guelph, Ontario. ShiJ@... Lycopene is the pigment principally responsible for the characteristic deep-red color of ripe tomato fruits and tomato products. It has attracted attention due to its biological and physicochemical properties, especially related to its effects as a natural antioxidant. Although it has no provitamin A activity, lycopene does exhibit a physical quenching rate constant with singlet oxygen almost twice as high as that of beta-carotene. This makes its presence in the diet of considerable interest. Increasing clinical evidence supports the role of lycopene as a micronutrient with important health benefits, because it appears to provide protection against a broad range of epithelial cancers. Tomatoes and related tomato products are the major source of lycopene compounds, and are also considered an important source of carotenoids in the human diet. Undesirable degradation of lycopene not only affects the sensory quality of the final products, but also the health benefit of tomato-based foods for the human body. Lycopene in fresh tomato fruits occurs essentially in the all-trans configuration. The main causes of tomato lycopene degradation during processing are isomerization and oxidation. Isomerization converts all-trans isomers to cis-isomers due to additional energy input and results in an unstable, energy-rich station. Determination of the degree of lycopene isomerization during processing would provide a measure of the potential health benefits of tomato-based foods. Thermal processing (bleaching, retorting, and freezing processes) generally cause some loss of lycopene in tomato-based foods. Heat induces isomerization of the all-trans to cis forms. The cis-isomers increase with temperature and processing time. In general, dehydrated and powdered tomatoes have poor lycopene stability unless carefully processed and promptly placed in a hermetically sealed and inert atmosphere for storage. A significant increase in the cis-isomers with a simultaneous decrease in the all-trans isomers can be observed in the dehydrated tomato samples using the different dehydration methods. Frozen foods and heat-sterilized foods exhibit excellent lycopene stability throughout their normal temperature storage shelf life. Lycopene bioavailability (absorption) can be influenced by many factors. The bioavailability of cis-isomers in food is higher than that of all-trans isomers. Lycopene bioavailability in processed tomato products is higher than in unprocessed fresh tomatoes. The composition and structure of the food also have an impact on the bioavailability of lycopene and may affect the release of lycopene from the tomato tissue matrix. Food processing may improve lycopene bioavailability by breaking down cell walls, which weakens the bonding forces between lycopene and tissue matrix, thus making lycopene more accessible and enhancing the cis-isomerization. More information on lycopene bioavailability, however, is needed. The pharmacokinetic properties of lycopene remain particularly poorly understood. Further research on the bioavalability, pharmacology, biochemistry, and physiology must be done to reveal the mechanism of lycopene in human diet, and the in vivo metabolism of lycopene. Consumer demand for healthy food products provides an opportunity to develop lycopene-rich food as new functional foods, as well as food-grade and pharmaceutical-grade lycopene as new nutraceutical products. An industrial scale, environmentally friendly lycopene extraction and purification procedure with minimal loss of bioactivities is highly desirable for the foods, feed, cosmetic, and pharmaceutical industries. High-quality lycopene products that meet food safety regulations will offer potential benefits to the food industry. Publication Types: Review PMID: 11192026 [PubMed - indexed for MEDLINE] -------------------------------------------------------------------------------- 9: J Nutr. 2000 May;130(5):1189-96. Related Articles, Links Carotenoid bioavailability in humans from tomatoes processed in different ways determined from the carotenoid response in the triglyceride-rich lipoprotein fraction of plasma after a single consumption and in plasma after four days of consumption. van het Hof KH, de Boer BC, Tijburg LB, Lucius BR, Zijp I, West CE, Hautvast JG, Weststrate JA. Unilever Research Vlaardingen, Vlaardingen, The Netherlands. Tomatoes are the main dietary source of lycopene, and the bioavailability of lycopene from tomato paste is higher than that from fresh tomatoes. We investigated systematically the effect of mechanical homogenization and heating on the bioavailability of carotenoids from canned tomatoes. Further, we compared the carotenoid response in triglyceride-rich lipoproteins (TRL) after single consumption with the change in fasting plasma carotenoid concentrations after 4 d of daily consumption. In a split plot design, 17 men and women consumed tomatoes which had received minimal additional heating and 16 others consumed extensively additionally heated tomatoes (1 h at 100 degrees C). These tomatoes were not, mildly or severely homogenized. The tomato products were consumed daily (ca. 22 mg/d lycopene) for 4 d. Eleven participants provided postprandial blood samples on the d 1 and all gave fasting blood samples on d 1 and 4. Homogenization enhanced the lycopene response significantly (P<0.05) both in TRL [mean areas under the curves: 54.9, 72.0 and 88.7 nmol. h/L (SE 11.0) for not, mildly and severely homogenized tomatoes, respectively] and in plasma [mean changes: 0.19, 0.22 and 0.23 micromol/L (SE 0.009), respectively]. Additional heating also tended to enhance the lycopene responses in TRL (P = 0.14) and plasma (P = 0.17). Similar effects to those for lycopene were found for beta-carotene. We conclude that the intactness of the cellular matrix of tomatoes determines the bioavailability of carotenoids and that matrix disruption by mechanical homogenization and/or heat treatment enhances the bioavailability. The carotenoid response in plasma after 4 d intervention can be used to compare the bioavailability of carotenoids from different foods. Publication Types: Clinical Trial Controlled Clinical Trial PMID: 10801917 [PubMed - indexed for MEDLINE] -------------------------------------------------------------------------------- 10: Crit Rev Food Sci Nutr. 2000 Jan;40(1):1-42. Related Articles, Links Lycopene in tomatoes: chemical and physical properties affected by food processing. Shi J, Le Maguer M. Southern Crop Protection and Food Research Center, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada. ShiJ@... Lycopene is the pigment principally responsible for the characteristic deep-red color of ripe tomato fruits and tomato products. It has attracted attention due to its biological and physicochemical properties, especially related to its effects as a natural antioxidant. Although it has no provitamin A activity, lycopene does exhibit a physical quenching rate constant with singlet oxygen almost twice as high as that of beta-carotene. This makes its presence in the diet of considerable interest. Increasing clinical evidence supports the role of lycopene as a micronutrient with important health benefits, because it appears to provide protection against a broad range of epithelial cancers. Tomatoes and related tomato products are the major source of lycopene compounds, and are also considered an important source of carotenoids in the human diet. Undesirable degradation of lycopene not only affects the sensory quality of the final products, but also the health benefit of tomato-based foods for the human body. Lycopene in fresh tomato fruits occurs essentially in the all-trans configuration. The main causes of tomato lycopene degradation during processing are isomerization and oxidation. Isomerization converts all-trans isomers to cis-isomers due to additional energy input and results in an unstable, energy-rich station. Determination of the degree of lycopene isomerization during processing would provide a measure of the potential health benefits of tomato-based foods. Thermal processing (bleaching, retorting, and freezing processes) generally cause some loss of lycopene in tomato-based foods. Heat induces isomerization of the all-trans to cis forms. The cis-isomers increase with temperature and processing time. In general, dehydrated and powdered tomatoes have poor lycopene stability unless carefully processed and promptly placed in a hermetically sealed and inert atmosphere for storage. A significant increase in the cis-isomers with a simultaneous decrease in the all-trans isomers can be observed in the dehydrated tomato samples using the different dehydration methods. Frozen foods and heat-sterilized foods exhibit excellent lycopene stability throughout their normal temperature storage shelf life. Lycopene bioavailability (absorption) can be influenced by many factors. The bioavailability of cis-isomers in food is higher than that of all-trans isomers. Lycopene bioavailability in processed tomato products is higher than in unprocessed fresh tomatoes. The composition and structure of the food also have an impact on the bioavailability of lycopene and may affect the release of lycopene from the tomato tissue matrix. Food processing may improve lycopene bioavailability by breaking down cell walls, which weakens the bonding forces between lycopene and tissue matrix, thus making lycopene more accessible and enhancing the cis-isomerization. More information on lycopene bioavailability, however, is needed. The pharmacokinetic properties of lycopene remain particularly poorly understood. Further research on the bioavalability, pharmacology, biochemistry, and physiology must be done to reveal the mechanism of lycopene in human diet, and the in vivo metabolism of lycopene. Consumer demand for healthy food products provides an opportunity to develop lycopene-rich food as new functional foods, as well as food-grade and pharmaceutical-grade lycopene as new nutraceutical products. An industrial scale, environmentally friendly lycopene extraction and purification procedure with minimal loss of bioactivities is highly desirable for the foods, feed, cosmetic, and pharmaceutical industries. High-quality lycopene products that meet food safety regulations will offer potential benefits to the food industry. Publication Types: Review PMID: 10674200 [PubMed - indexed for MEDLINE] -------------------------------------------------------------------------------- 11: Am J Clin Nutr. 1999 Oct;70(4):490-4. Related Articles, Links Carotenoids in human buccal mucosa cells after 4 wk of supplementation with tomato juice or lycopene supplements. Paetau I, Rao D, Wiley ER, Brown ED, Clevidence BA. US Department of Agriculture, Agricultural Research Service, Beltsville Human Nutrition Research Center, Phytonutrients Laboratory, Beltsville, MD 20705, USA. BACKGROUND: Lycopene has been identified as a phytochemical with potentially protective health benefits. OBJECTIVE: Our objective was to monitor lycopene changes in buccal mucosa cells (BMCs) in response to 3 vehicles for oral delivery of lycopene. DESIGN: Fifteen healthy subjects ingested lycopene-rich tomato juice, tomato oleoresin, lycopene beadlets (each containing 70-75 mg lycopene) and a placebo for 4 wk each in a randomized crossover design while consuming self-selected diets. A 6-wk washout period separated the treatment periods. BMCs were collected at baseline and after 4 wk of supplementation. RESULTS: Lycopene in BMCs increased significantly ( approximately 2-fold) after 4 wk of ingestion of oleoresin and of beadlets to 4.95 (P < 0.001) and 3.75 microg/g protein (P = 0.053), respectively, but was not significantly affected by tomato juice treatment. The placebo treatment produced a significant decrease in BMC lycopene concentrations (P = 0.018). We observed significant treatment differences between oleoresin and tomato juice, oleoresin and placebo, and beadlets and placebo. BMC concentrations of phytofluene and beta-carotene, which were present in small amounts in the lycopene-containing treatments, increased significantly with ingestion of these products. Strong correlations were found between plasma and BMC concentrations of lutein, beta-cryptoxanthin, alpha-carotene, and beta-carotene. In contrast, correlations between lycopene concentrations in plasma and in BMCs were weak and not significant for any treatment. CONCLUSIONS: The cellular content of lycopene and other tomato-related carotenoids with proposed beneficial health effects can be increased through prolonged supplementation. Publication Types: Clinical Trial Randomized Controlled Trial PMID: 10500017 [PubMed - indexed for MEDLINE] -------------------------------------------------------------------------------- 12: Br J Nutr. 1998 Oct;80(4):353-61. Related Articles, Links Absorption of lycopene from single or daily portions of raw and processed tomato. Porrini M, Riso P, Testolin G. Department of Food Science and Technology, University of Milan, Italy. porrini@... To study the relationship between lycopene intake and plasma concentration, ten healthy female subjects were given one or more portions of tomato puree or fresh raw tomato containing 16.5 mg total lycopene (all-trans + cis forms). In Expt 1 subjects (n 9) were randomly assigned the single portions of the two tomato products and blood samples were collected to follow the change in plasma carotenoid concentrations within the first 12 h and on each of the following 5 d (104 h). In Expt 2 subjects (n 10) were divided into two groups of five each receiving daily dietary portions of tomato puree or fresh raw tomato containing 16.5 mg total lycopene for 7 d. Fasting blood samples were collected daily. In Expt 1 the plasma total lycopene (all-trans + cis forms) concentration, after the single portions of tomato puree and raw tomato, varied significantly over time, with a first peak reached after 6 h, a further increase after 12 h and a slow decrease until 104 h. In Expt 2, when the tomato products were given daily, there was a day-by-day increase in the plasma total lycopene concentration, and through the following week of a diet without tomato there was a gradual decrease. However, values did not return to basal concentrations. Plasma total lycopene concentration was higher after the tomato puree intake than after the raw tomato in both the first (F(1,8) 7.597; P < 0.025) and the second experiments (F(1,8) 12.193; P < 0.01) demonstrating a significant effect of food matrix on absorption. Publication Types: Clinical Trial Randomized Controlled Trial PMID: 9924277 [PubMed - indexed for MEDLINE] -------------------------------------------------------------------------------- 13: Am J Clin Nutr. 1998 Dec;68(6):1187-95. Related Articles, Links Chronic ingestion of lycopene-rich tomato juice or lycopene supplements significantly increases plasma concentrations of lycopene and related tomato carotenoids in humans. Paetau I, Khachik F, Brown ED, Beecher GR, Kramer TR, Chittams J, Clevidence BA. US Department of Agriculture, Agricultural Research Service, Beltsville Human Nutrition Research Center, Carotenoids Research Unit, MD 20705, USA. The bioavailability of lycopene from tomato juice and 2 dietary supplements, each containing 70-75 mg lycopene, was studied in 15 healthy volunteers in a randomized, crossover design. Subjects ingested lycopene-rich tomato juice, tomato oleoresin, lycopene beadlets, and a placebo for 4 wk each while consuming self-selected diets. Treatment periods were separated by 6-wk washout periods. Plasma lycopene concentrations, assessed at baseline and weekly throughout the treatment periods, were significantly higher during tomato juice, oleoresin, and lycopene beadlet ingestion than during placebo ingestion. Mean (+/-SEM) increases in plasma lycopene at week 4 of tomato juice, oleoresin, and lycopene beadlet ingestion were not significantly different: 0.24 +/- 0.07, 0.23 +/- 0.05, and 0.24 +/- 0.06 micromol/L, respectively. Plasma concentrations of phytofluene and phytoene, which were present in small amounts in tomato juice, oleoresin, and lycopene beadlets, increased significantly with ingestion of these 3 products. Beta-carotene, zeta-carotene, and 2,6-cyclolycopene-1,5-diol (a metabolite of lycopene)--also present in tomato juice and supplements--were significantly increased with consumption of the tomato juice and lycopene beadlets, but not with oleoresin consumption. A marked increase in plasma concentrations of an unknown compound was observed; it was detected in trace amounts in tomato juice, oleoresin, and lycopene beadlets, and had a maximum absorbance at 448 nm and a molecular weight of 556. Concentrations of plasma lycopene and other carotenoids with potential for enhancing human health can be increased by ingestion of realistic amounts of tomato juice. Lycopene appears to be equally bioavailable from tomato juice and the supplements used in this study. Publication Types: Clinical Trial Randomized Controlled Trial PMID: 9846845 [PubMed - indexed for MEDLINE] -------------------------------------------------------------------------------- 14: Am J Clin Nutr. 1997 Jul;66(1):116-22. Related Articles, Links Lycopene is more bioavailable from tomato paste than from fresh tomatoes. Gartner C, Stahl W, Sies H. Institut fur Physiologische Chemie I, Heinrich-Heine-Universitat Dusseldorf, Germany. Lycopene bioavailability from a single dose of fresh tomatoes or tomato paste (23 mg lycopene) ingested together with 15 g corn oil was compared by analyzing carotenoid concentrations in the chylomicron fraction. The lycopene isomer pattern was the same in both fresh tomatoes and tomato paste. The triacylglycerol response in chylomicrons was not significantly different after both treatments. Ingestion of tomato paste was found to yield 2.5-fold higher total and all-trans-lycopene peak concentrations (P < 0.05 and P < 0.005, respectively) and 3.8-fold higher area under the curve (AUC) responses (P < 0.001) than ingestion of fresh tomatoes. The same was calculated for lycopene cis-isomers, but only the AUC response for the cis-isomers was significantly higher after ingestion of tomato paste (P < 0.005). No difference was observed in the alpha- and beta-carotene response. Thus, in humans, the bioavailability of lycopene is greater from tomato paste than from fresh tomatoes. Publication Types: Clinical Trial Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 11, 2005 Report Share Posted August 11, 2005 I fyou do a search on PUDMED for tomatoes, lycopene and absorbtion, you will find about a dozen or so studies that have measured (and compared) lycopene absrorbtion in tomotoes " without " the use of oil or olive oil. Again, oil is not required for us to absorb the lycoepenes in tomotoes. Int J Vitam Nutr Res. 2005 Jan;75(1):54-60. Related Articles, Links Supplementation with tomato-based products increases lycopene, phytofluene, and phytoene levels in human serum and protects against UV-light-induced erythema. Aust O, Stahl W, Sies H, Tronnier H, Heinrich U. Institut fur Biochemie und Molekularbiologie I, Heinrich-Heine-Universitat, Dusseldorf, Germany. Carotenoids are suitable photoprotectants, and beta-carotene supplements are used for protection against ultraviolet (UV) light-induced erythema. Protective effects are also observed when carotenoids are provided with the diet. Here, we investigated the photoprotective effects of synthetic lycopene in comparison with a tomato extract (Lyc-o-Mato) and a drink containing solubilized Lyc-o-Mato (Lyc-o-Guard-Drink). With these different sources, the volunteers ingested similar amounts of lycopene (about 10 mg/day). After 12 weeks of supplementation, significant increases in lycopene serum levels and total skin carotenoids were observed in all groups. Significant increases in the serum levels of phytofluene and phytoene occurred in the Lyc-o-Mato and the Lyc-o-Guard-Drink group. At weeks 0, 4, and 12 an erythema was induced with a solar light simulator. Dorsal skin of each subject was irradiated with 1.25 minimal erythemal dose (MED). Reddening of the skin was evaluated before and 24 hours after irradiation by chromametry and expressed as positive a-values (red/green-axis). delta a-values (difference of a-value before irradiation and after 24 hours) were used as an index of erythema intensity. A decrease in the delta a-value from week 0 to week 12, indicating prevention of erythema formation, was observed in all groups. Compared to week 0, the delta a-value at week 12 was 25% lower in the synthetic lycopene group. The protective effect was more pronounced in the Lyc-o-Mato (38%) and Lyc-o-Guard-Drink (48%) groups. In the two latter groups, phytofluene and phytoene may have contributed to protection. Both of these carotenoids exhibit absorption maxima at wavelengths of UV light. Absorption of UV light protects skin from photodamage and might explain the differences observed between groups. PMID: 15830922 [PubMed - in process] -------------------------------------------------------------------------------- 2: J Nutr. 2005 Apr;135(4):790-4. Related Articles, Links Enrichment of tomato paste with 6% tomato peel increases lycopene and beta-carotene bioavailability in men. Reboul E, Borel P, Mikail C, Abou L, Charbonnier M, Caris-Veyrat C, Goupy P, Portugal H, Lairon D, Amiot MJ. INSERM, U476 Nutrition Humaine et lipides, INRA, UMR 1260, Univ Mediterranee Aix-Marseille 2, Marseille F-13385, France. A high intake of tomato products is associated with a lower incidence of upper aerodigestive tract and prostate cancers. This beneficial effect might be explained by a higher intake of carotenoids such as lycopene and/or beta-carotene. Because tomato peels, usually eliminated during tomato processing, are a valuable source of these carotenoids, we designed a study to examine whether a tomato paste enriched in tomato peels (ETP, 6% peel) increases the absorption of these carotenoids compared to a classically made tomato paste (CTP). Carotenoid bioaccessibility was evaluated using an in vitro digestion model by measuring the amount of carotenoids transferred from the pastes to micelles. Carotenoid absorption by human intestinal cells (Caco-2) was evaluated after the addition of carotenoid-rich micelles (obtained from the in vitro digestion of the 2 pastes). Carotenoid bioavailability in humans was assessed by measuring chylomicron carotenoid responses in a postprandial experiment in which 8 healthy men consumed 2 meals containing either the ETP or the CTP. ETP contained 47.6 mg lycopene (58% more than CTP) and 1.75 mg beta-carotene (99% more than CTP) per 100 g of paste. In micelles, 30% more lycopene and 81% more beta-carotene were recovered after ETP than after CTP in vitro digestion. The amount of carotenoids absorbed by Caco-2 cells was 75% greater (P < or = 0.05) for lycopene and 41% greater (P < or = 0.05) for beta-carotene after the addition of micelles from ETP than from CTP. After ETP intake the chylomicron beta-carotene response was 74% greater than after CTP intake, and the lycopene response tended to be greater (34.1%, P = 0.093). Peel enrichment of tomato paste with tomato peel is an interesting option for increasing lycopene and beta-carotene intakes. PMID: 15795436 [PubMed - indexed for MEDLINE] -------------------------------------------------------------------------------- 3: Can J Diet Pract Res. 2004 Winter;65(4):161-5. Related Articles, Links Processed tomato products as a source of dietary lycopene: bioavailability and antioxidant properties. Rao AV. Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, ON. Oxidative stress is one of the major contributors to increased risk of chronic diseases. A diet rich in tomatoes and tomato products containing lycopene, a carotenoid antioxidant, has been found to protect against these chronic diseases by mitigating oxidative damage. The study aim was to evaluate the effects of a long-term tomato-rich diet, consisting of various processed tomato products, on bioavailability and antioxidant properties of lycopene. Seventeen healthy human subjects (ten men, seven non-pregnant women) participated in the study. Following a two-week washout period during which subjects avoided foods containing lycopene, all subjects consumed test tomato products including tomato juice, tomato sauce, tomato paste, ketchup, spaghetti sauce, and ready-to-serve tomato soup providing 30 mg of lycopene a day for four weeks. At the end of treatment, serum lycopene level increased significantly (p <0.05), from 181.79 +/- 31.25 to 684.7 +/- 113.91 nmol/L. Similarly, total antioxidant potential increased significantly (p <0.05), from 2.26 +/- 0.015 to 2.38 +/- 0.17 mmol/L Trolox equivalent. Lipid and protein oxidation was reduced significantly (p <0.05). The results suggest that a tomato-rich diet containing different sources of lycopene can increase serum lycopene levels and reduce oxidative stress effectively. PMID: 15596034 [PubMed - indexed for MEDLINE] -------------------------------------------------------------------------------- 4: Asia Pac J Clin Nutr. 2004;13(Suppl):S164. Related Articles, Links A tomato puree enriched in 6% tomato skin leads to a higher absorption of lycopene and beta-carotene than a classical tomato puree in healthy subjects. Reboul E, Borel P, Mikail C, Abou L, Portugal H, Lairon D, Amiot MJ. UMR-U476 INSERM, Nutrition Humaine et Lipides, Faculte de Medecine, Marseille, France. Background: epidemiological studies reported that a high tomato intake is associated with a lower incidence of colorectal and prostate cancers. This beneficial effect could be related to a high intake of carotenoids such as lycopene or (beta-carotene. Objective: because tomato skins, usually eliminated during classic tomato puree processing, are a source of lycopene and (-carotene, the aim of this study was to assess whether a tomato puree enriched in tomato skins (6%) induced a higher absorption of these carotenoids than a classic tomato puree in healthy subjects. Design: 8 healthy men were given two similar meals containing either skin-enriched tomato puree (meal 1) or classic tomato puree (meal 2) at a one-month interval. Meal 1 provided 48 mg total lycopene (all-trans + cis forms) and about 1.5 mg total (beta-carotene. Meal 2 provided 30 mg total lycopene and about 1 mg total (beta-carotene. Blood samples were collected before meal intake and 1, 2, 3, 4, 6 and 8 h after meal ingestion to follow the change in chylomicron carotenoid concentrations. Chylomicrons were isolated by ultracentrifugation and analysed to assess their carotenoid concentration by hplc. Chylomicron carotenoid responses (area under the curve) were calculated for each meal and compared with the non parametric wilcoxon test. P value below 0.05 were considered significant. Results and discussion: chylomicron total lycopene and (-carotene concentrations exhibited bell shaped curves after both meals, with a maximum reached at about 3 h. Both chylomicron total lycopene and (beta-carotene responses were higher after the meal 1 than after the meal 2 (p = 0.069 and p = 0.036, respectively). The fact that chylomicron lycopene and (beta-carotene auc ratio (auc after meal 1 / auc after meal 2) was similar to that of lycopene and (-carotene amounts in meal 1 / amounts in meal 2 demonstrated that the bioavailability of these carotenoids in tomato skin appeared equivalent to that of these carotenoids in tomato pulp. Conclusion: skin-enrichement of tomato purees would represent a good way to valorise tomato co-products and to enhance the consumption of lycopene and (beta-carotene. PMID: 15294734 [PubMed - in process] -------------------------------------------------------------------------------- 5: Eur J Clin Nutr. 2004 Oct;58(10):1350-8. Related Articles, Links Lycopene and vitamin C concentrations increase in plasma and lymphocytes after tomato intake. Effects on cellular antioxidant protection. Riso P, Visioli F, Erba D, Testolin G, Porrini M. Department of Food Science and Technology, Division of Human Nutrition, University of Milan, Italy. patrizia.riso@... OBJECTIVE: This study seeks to verify whether the regular consumption of small amounts of tomato products can protect lymphocyte DNA and lipids from oxidative damage. DESIGN: Standardized dietary intervention. SUBJECTS: Twelve healthy female subjects (mean age 25.2 y). INTERVENTION: Subjects were instructed to follow a standardized diet for 1 week, followed by 3 weeks consumption of the same diet enriched with small amounts of different tomato products providing as a mean 8 mg lycopene, 0.5 mg beta-carotene and 11 mg vitamin C per day. Plasma and lymphocyte concentrations of carotenoids, vitamin C and vitamin E were analysed. Ex vivo protection of lymphocyte DNA from oxidative injury produced by iron ions was evaluated by means of the Comet assay, and lipid peroxidation by HPLC analysis of malondialdehyde (MDA). RESULTS: Dietary intervention with tomato products increased lycopene concentration both in plasma (P < 0.001) and lymphocytes (P < 0.01). Vitamin C concentrations increased by approximately 35% in plasma (P < 0.05) and by approximately 230% in lymphocytes (P < 0.005). Vitamin E decreased significantly in plasma (P < 0.0001) but not in lymphocytes. Finally, there was an improved protection from DNA oxidative damage (P < 0.05) with no significant effect on MDA levels. CONCLUSIONS: Our results suggest that tomato products are not only good sources of lycopene but also sources of bioavailable vitamin C. A Regular intake of small amounts of tomato products can increase cell protection from DNA damage induced by oxidant species. This effect may originate from the synergism of different antioxidants present in tomatoes. PMID: 15054415 [PubMed - indexed for MEDLINE] -------------------------------------------------------------------------------- 6: J Am Diet Assoc. 2002 Sep;102(9):1257-62. Related Articles, Links Tomato consumption increases lycopene isomer concentrations in breast milk and plasma of lactating women. Alien CM, AM, Clinton SK, Schwartz SJ. Department of Food Science and Technology, The Ohio State University, 2121 Fuffe Court, Columbus, OH 43210, USA. OBJECTIVE: To compare plasma and milk lycopene concentrations and the changes in lycopene isomer patterns in lactating women before and after a 3-day dietary intervention with fresh or processed tomato products. DESIGN: Randomized prospective trial. SUBJECTS: 24 lactating women, 4 to 12 weeks postpartum, aged 22 to 39 years. INTERVENTION: Subjects initially consumed a low-lycopene diet for 7 days (washout period) and then were randomly assigned to one of 3 dietary groups (n=8 per group) without any other sources of lycopene: control (low-lycopene), fresh tomatoes, or processed tomato sauce. Subjects in each of the tomato groups consumed approximately 50 mg total lycopene over 3 days. OUTCOME MEASURES: Before and after dietary intervention, plasma and breast milk samples were obtained for high-performance liquid chromotography analysis of lycopene and its geometric isomers (all-trans, 5-cis, all other cis, and total lycopene). STATISTICAL ANALYSIS: Descriptive statistics, analysis of variance to test for differences among intervention groups, and Spearman's correlation coefficients to test for blood-milk relationships. RESULTS: Plasma total lycopene and lycopene isomer concentrations increased in the fresh and processed tomato group but not in the low-lycopene control group during the study. Milk total and cis- and trans-lycopene concentrations (unadjusted for fat) increased in the processed tomato group but did not change in the fresh tomato group. In the control group, milk total and trans-lycopene decreased. Milk total lycopene concentrations were not significantly different from baseline in any group when adjusted for fat content of milk. APPLICATIONS: The results of this study indicate that consumption of a " standard size portion " of tomato products increases plasma and milk lycopene concentrations in lactating women and, therefore, could increase the lycopene status of nursing infants. For dietary recommendations during lactation, the results suggest that consumption of tomato sauce increases milk lycopene concentrations more effectively than consumption of fresh tomatoes. Publication Types: Clinical Trial Randomized Controlled Trial PMID: 12792623 [PubMed - indexed for MEDLINE] -------------------------------------------------------------------------------- 7: J Nutr. 2002 Mar;132(3):404-8. Related Articles, Links A food-based formulation provides lycopene with the same bioavailability to humans as that from tomato paste. Richelle M, Bortlik K, Liardet S, Hager C, Lambelet P, Baur M, Applegate LA, Offord EA. Department of Nutrition, Nestle Research Center, Lausanne, Switzerland. Myriam.Richelle@... Lycopene from fresh and unprocessed tomatoes is poorly absorbed by humans. Absorption of lycopene is higher from processed foods such as tomato paste and tomato juice heated in oil. The aim of the present study was to develop a food-grade lycopene formulation that is bioavailable in humans. A formulation of lycopene named " lactolycopene " has been designed in which lycopene is entrapped with whey proteins. Healthy subjects (n = 33; 13 men and 20 women) participated and were allocated randomly to one of the three treatment groups. After a 3-wk deprivation of dietary lycopene, subjects ingested 25 mg lycopene/d for 8 wk from lactolycopene, tomato paste (positive control) or a placebo of whey proteins while consuming their self-selected diets. Plasma lycopene concentrations reached a maximum after 2 wk of supplementation in both lycopene-treated groups and then a plateau was maintained until the end of the treatment. Increases in plasma lycopene at wk 8 were not different between supplemented groups (mean +/- SEM): 0.58 +/- 0.13 micromol/L with lactolycopene and 0.47 plus minus 0.07 micromol/L with tomato paste, although they were different from the control (P < 0.001). Similar time-concentration curves of lycopene incorporation were observed in buccal mucosa cells. Although lycopene was present mainly as all-trans isomers (>90%) in both lycopene supplements, plasma lycopene enrichment consisted of 40% as all-trans and 60% as cis isomers. The precursor of lycopene, phytofluene, was better absorbed than lycopene itself. The lactolycopene formulation and tomato paste exhibited similar lycopene bioavailability in plasma and buccal mucosa cells in humans. Publication Types: Clinical Trial Randomized Controlled Trial PMID: 11880563 [PubMed - indexed for MEDLINE] -------------------------------------------------------------------------------- 8: Crit Rev Biotechnol. 2000;20(4):293-334. Related Articles, Links Lycopene in tomatoes: chemical and physical properties affected by food processing. Shi J, Le Maguer M. Southern Crop Protection and Food Research Center, Agriculture and Agri-Food Canada, Guelph, Ontario. ShiJ@... Lycopene is the pigment principally responsible for the characteristic deep-red color of ripe tomato fruits and tomato products. It has attracted attention due to its biological and physicochemical properties, especially related to its effects as a natural antioxidant. Although it has no provitamin A activity, lycopene does exhibit a physical quenching rate constant with singlet oxygen almost twice as high as that of beta-carotene. This makes its presence in the diet of considerable interest. Increasing clinical evidence supports the role of lycopene as a micronutrient with important health benefits, because it appears to provide protection against a broad range of epithelial cancers. Tomatoes and related tomato products are the major source of lycopene compounds, and are also considered an important source of carotenoids in the human diet. Undesirable degradation of lycopene not only affects the sensory quality of the final products, but also the health benefit of tomato-based foods for the human body. Lycopene in fresh tomato fruits occurs essentially in the all-trans configuration. The main causes of tomato lycopene degradation during processing are isomerization and oxidation. Isomerization converts all-trans isomers to cis-isomers due to additional energy input and results in an unstable, energy-rich station. Determination of the degree of lycopene isomerization during processing would provide a measure of the potential health benefits of tomato-based foods. Thermal processing (bleaching, retorting, and freezing processes) generally cause some loss of lycopene in tomato-based foods. Heat induces isomerization of the all-trans to cis forms. The cis-isomers increase with temperature and processing time. In general, dehydrated and powdered tomatoes have poor lycopene stability unless carefully processed and promptly placed in a hermetically sealed and inert atmosphere for storage. A significant increase in the cis-isomers with a simultaneous decrease in the all-trans isomers can be observed in the dehydrated tomato samples using the different dehydration methods. Frozen foods and heat-sterilized foods exhibit excellent lycopene stability throughout their normal temperature storage shelf life. Lycopene bioavailability (absorption) can be influenced by many factors. The bioavailability of cis-isomers in food is higher than that of all-trans isomers. Lycopene bioavailability in processed tomato products is higher than in unprocessed fresh tomatoes. The composition and structure of the food also have an impact on the bioavailability of lycopene and may affect the release of lycopene from the tomato tissue matrix. Food processing may improve lycopene bioavailability by breaking down cell walls, which weakens the bonding forces between lycopene and tissue matrix, thus making lycopene more accessible and enhancing the cis-isomerization. More information on lycopene bioavailability, however, is needed. The pharmacokinetic properties of lycopene remain particularly poorly understood. Further research on the bioavalability, pharmacology, biochemistry, and physiology must be done to reveal the mechanism of lycopene in human diet, and the in vivo metabolism of lycopene. Consumer demand for healthy food products provides an opportunity to develop lycopene-rich food as new functional foods, as well as food-grade and pharmaceutical-grade lycopene as new nutraceutical products. An industrial scale, environmentally friendly lycopene extraction and purification procedure with minimal loss of bioactivities is highly desirable for the foods, feed, cosmetic, and pharmaceutical industries. High-quality lycopene products that meet food safety regulations will offer potential benefits to the food industry. Publication Types: Review PMID: 11192026 [PubMed - indexed for MEDLINE] -------------------------------------------------------------------------------- 9: J Nutr. 2000 May;130(5):1189-96. Related Articles, Links Carotenoid bioavailability in humans from tomatoes processed in different ways determined from the carotenoid response in the triglyceride-rich lipoprotein fraction of plasma after a single consumption and in plasma after four days of consumption. van het Hof KH, de Boer BC, Tijburg LB, Lucius BR, Zijp I, West CE, Hautvast JG, Weststrate JA. Unilever Research Vlaardingen, Vlaardingen, The Netherlands. Tomatoes are the main dietary source of lycopene, and the bioavailability of lycopene from tomato paste is higher than that from fresh tomatoes. We investigated systematically the effect of mechanical homogenization and heating on the bioavailability of carotenoids from canned tomatoes. Further, we compared the carotenoid response in triglyceride-rich lipoproteins (TRL) after single consumption with the change in fasting plasma carotenoid concentrations after 4 d of daily consumption. In a split plot design, 17 men and women consumed tomatoes which had received minimal additional heating and 16 others consumed extensively additionally heated tomatoes (1 h at 100 degrees C). These tomatoes were not, mildly or severely homogenized. The tomato products were consumed daily (ca. 22 mg/d lycopene) for 4 d. Eleven participants provided postprandial blood samples on the d 1 and all gave fasting blood samples on d 1 and 4. Homogenization enhanced the lycopene response significantly (P<0.05) both in TRL [mean areas under the curves: 54.9, 72.0 and 88.7 nmol. h/L (SE 11.0) for not, mildly and severely homogenized tomatoes, respectively] and in plasma [mean changes: 0.19, 0.22 and 0.23 micromol/L (SE 0.009), respectively]. Additional heating also tended to enhance the lycopene responses in TRL (P = 0.14) and plasma (P = 0.17). Similar effects to those for lycopene were found for beta-carotene. We conclude that the intactness of the cellular matrix of tomatoes determines the bioavailability of carotenoids and that matrix disruption by mechanical homogenization and/or heat treatment enhances the bioavailability. The carotenoid response in plasma after 4 d intervention can be used to compare the bioavailability of carotenoids from different foods. Publication Types: Clinical Trial Controlled Clinical Trial PMID: 10801917 [PubMed - indexed for MEDLINE] -------------------------------------------------------------------------------- 10: Crit Rev Food Sci Nutr. 2000 Jan;40(1):1-42. Related Articles, Links Lycopene in tomatoes: chemical and physical properties affected by food processing. Shi J, Le Maguer M. Southern Crop Protection and Food Research Center, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada. ShiJ@... Lycopene is the pigment principally responsible for the characteristic deep-red color of ripe tomato fruits and tomato products. It has attracted attention due to its biological and physicochemical properties, especially related to its effects as a natural antioxidant. Although it has no provitamin A activity, lycopene does exhibit a physical quenching rate constant with singlet oxygen almost twice as high as that of beta-carotene. This makes its presence in the diet of considerable interest. Increasing clinical evidence supports the role of lycopene as a micronutrient with important health benefits, because it appears to provide protection against a broad range of epithelial cancers. Tomatoes and related tomato products are the major source of lycopene compounds, and are also considered an important source of carotenoids in the human diet. Undesirable degradation of lycopene not only affects the sensory quality of the final products, but also the health benefit of tomato-based foods for the human body. Lycopene in fresh tomato fruits occurs essentially in the all-trans configuration. The main causes of tomato lycopene degradation during processing are isomerization and oxidation. Isomerization converts all-trans isomers to cis-isomers due to additional energy input and results in an unstable, energy-rich station. Determination of the degree of lycopene isomerization during processing would provide a measure of the potential health benefits of tomato-based foods. Thermal processing (bleaching, retorting, and freezing processes) generally cause some loss of lycopene in tomato-based foods. Heat induces isomerization of the all-trans to cis forms. The cis-isomers increase with temperature and processing time. In general, dehydrated and powdered tomatoes have poor lycopene stability unless carefully processed and promptly placed in a hermetically sealed and inert atmosphere for storage. A significant increase in the cis-isomers with a simultaneous decrease in the all-trans isomers can be observed in the dehydrated tomato samples using the different dehydration methods. Frozen foods and heat-sterilized foods exhibit excellent lycopene stability throughout their normal temperature storage shelf life. Lycopene bioavailability (absorption) can be influenced by many factors. The bioavailability of cis-isomers in food is higher than that of all-trans isomers. Lycopene bioavailability in processed tomato products is higher than in unprocessed fresh tomatoes. The composition and structure of the food also have an impact on the bioavailability of lycopene and may affect the release of lycopene from the tomato tissue matrix. Food processing may improve lycopene bioavailability by breaking down cell walls, which weakens the bonding forces between lycopene and tissue matrix, thus making lycopene more accessible and enhancing the cis-isomerization. More information on lycopene bioavailability, however, is needed. The pharmacokinetic properties of lycopene remain particularly poorly understood. Further research on the bioavalability, pharmacology, biochemistry, and physiology must be done to reveal the mechanism of lycopene in human diet, and the in vivo metabolism of lycopene. Consumer demand for healthy food products provides an opportunity to develop lycopene-rich food as new functional foods, as well as food-grade and pharmaceutical-grade lycopene as new nutraceutical products. An industrial scale, environmentally friendly lycopene extraction and purification procedure with minimal loss of bioactivities is highly desirable for the foods, feed, cosmetic, and pharmaceutical industries. High-quality lycopene products that meet food safety regulations will offer potential benefits to the food industry. Publication Types: Review PMID: 10674200 [PubMed - indexed for MEDLINE] -------------------------------------------------------------------------------- 11: Am J Clin Nutr. 1999 Oct;70(4):490-4. Related Articles, Links Carotenoids in human buccal mucosa cells after 4 wk of supplementation with tomato juice or lycopene supplements. Paetau I, Rao D, Wiley ER, Brown ED, Clevidence BA. US Department of Agriculture, Agricultural Research Service, Beltsville Human Nutrition Research Center, Phytonutrients Laboratory, Beltsville, MD 20705, USA. BACKGROUND: Lycopene has been identified as a phytochemical with potentially protective health benefits. OBJECTIVE: Our objective was to monitor lycopene changes in buccal mucosa cells (BMCs) in response to 3 vehicles for oral delivery of lycopene. DESIGN: Fifteen healthy subjects ingested lycopene-rich tomato juice, tomato oleoresin, lycopene beadlets (each containing 70-75 mg lycopene) and a placebo for 4 wk each in a randomized crossover design while consuming self-selected diets. A 6-wk washout period separated the treatment periods. BMCs were collected at baseline and after 4 wk of supplementation. RESULTS: Lycopene in BMCs increased significantly ( approximately 2-fold) after 4 wk of ingestion of oleoresin and of beadlets to 4.95 (P < 0.001) and 3.75 microg/g protein (P = 0.053), respectively, but was not significantly affected by tomato juice treatment. The placebo treatment produced a significant decrease in BMC lycopene concentrations (P = 0.018). We observed significant treatment differences between oleoresin and tomato juice, oleoresin and placebo, and beadlets and placebo. BMC concentrations of phytofluene and beta-carotene, which were present in small amounts in the lycopene-containing treatments, increased significantly with ingestion of these products. Strong correlations were found between plasma and BMC concentrations of lutein, beta-cryptoxanthin, alpha-carotene, and beta-carotene. In contrast, correlations between lycopene concentrations in plasma and in BMCs were weak and not significant for any treatment. CONCLUSIONS: The cellular content of lycopene and other tomato-related carotenoids with proposed beneficial health effects can be increased through prolonged supplementation. Publication Types: Clinical Trial Randomized Controlled Trial PMID: 10500017 [PubMed - indexed for MEDLINE] -------------------------------------------------------------------------------- 12: Br J Nutr. 1998 Oct;80(4):353-61. Related Articles, Links Absorption of lycopene from single or daily portions of raw and processed tomato. Porrini M, Riso P, Testolin G. Department of Food Science and Technology, University of Milan, Italy. porrini@... To study the relationship between lycopene intake and plasma concentration, ten healthy female subjects were given one or more portions of tomato puree or fresh raw tomato containing 16.5 mg total lycopene (all-trans + cis forms). In Expt 1 subjects (n 9) were randomly assigned the single portions of the two tomato products and blood samples were collected to follow the change in plasma carotenoid concentrations within the first 12 h and on each of the following 5 d (104 h). In Expt 2 subjects (n 10) were divided into two groups of five each receiving daily dietary portions of tomato puree or fresh raw tomato containing 16.5 mg total lycopene for 7 d. Fasting blood samples were collected daily. In Expt 1 the plasma total lycopene (all-trans + cis forms) concentration, after the single portions of tomato puree and raw tomato, varied significantly over time, with a first peak reached after 6 h, a further increase after 12 h and a slow decrease until 104 h. In Expt 2, when the tomato products were given daily, there was a day-by-day increase in the plasma total lycopene concentration, and through the following week of a diet without tomato there was a gradual decrease. However, values did not return to basal concentrations. Plasma total lycopene concentration was higher after the tomato puree intake than after the raw tomato in both the first (F(1,8) 7.597; P < 0.025) and the second experiments (F(1,8) 12.193; P < 0.01) demonstrating a significant effect of food matrix on absorption. Publication Types: Clinical Trial Randomized Controlled Trial PMID: 9924277 [PubMed - indexed for MEDLINE] -------------------------------------------------------------------------------- 13: Am J Clin Nutr. 1998 Dec;68(6):1187-95. Related Articles, Links Chronic ingestion of lycopene-rich tomato juice or lycopene supplements significantly increases plasma concentrations of lycopene and related tomato carotenoids in humans. Paetau I, Khachik F, Brown ED, Beecher GR, Kramer TR, Chittams J, Clevidence BA. US Department of Agriculture, Agricultural Research Service, Beltsville Human Nutrition Research Center, Carotenoids Research Unit, MD 20705, USA. The bioavailability of lycopene from tomato juice and 2 dietary supplements, each containing 70-75 mg lycopene, was studied in 15 healthy volunteers in a randomized, crossover design. Subjects ingested lycopene-rich tomato juice, tomato oleoresin, lycopene beadlets, and a placebo for 4 wk each while consuming self-selected diets. Treatment periods were separated by 6-wk washout periods. Plasma lycopene concentrations, assessed at baseline and weekly throughout the treatment periods, were significantly higher during tomato juice, oleoresin, and lycopene beadlet ingestion than during placebo ingestion. Mean (+/-SEM) increases in plasma lycopene at week 4 of tomato juice, oleoresin, and lycopene beadlet ingestion were not significantly different: 0.24 +/- 0.07, 0.23 +/- 0.05, and 0.24 +/- 0.06 micromol/L, respectively. Plasma concentrations of phytofluene and phytoene, which were present in small amounts in tomato juice, oleoresin, and lycopene beadlets, increased significantly with ingestion of these 3 products. Beta-carotene, zeta-carotene, and 2,6-cyclolycopene-1,5-diol (a metabolite of lycopene)--also present in tomato juice and supplements--were significantly increased with consumption of the tomato juice and lycopene beadlets, but not with oleoresin consumption. A marked increase in plasma concentrations of an unknown compound was observed; it was detected in trace amounts in tomato juice, oleoresin, and lycopene beadlets, and had a maximum absorbance at 448 nm and a molecular weight of 556. Concentrations of plasma lycopene and other carotenoids with potential for enhancing human health can be increased by ingestion of realistic amounts of tomato juice. Lycopene appears to be equally bioavailable from tomato juice and the supplements used in this study. Publication Types: Clinical Trial Randomized Controlled Trial PMID: 9846845 [PubMed - indexed for MEDLINE] -------------------------------------------------------------------------------- 14: Am J Clin Nutr. 1997 Jul;66(1):116-22. Related Articles, Links Lycopene is more bioavailable from tomato paste than from fresh tomatoes. Gartner C, Stahl W, Sies H. Institut fur Physiologische Chemie I, Heinrich-Heine-Universitat Dusseldorf, Germany. Lycopene bioavailability from a single dose of fresh tomatoes or tomato paste (23 mg lycopene) ingested together with 15 g corn oil was compared by analyzing carotenoid concentrations in the chylomicron fraction. The lycopene isomer pattern was the same in both fresh tomatoes and tomato paste. The triacylglycerol response in chylomicrons was not significantly different after both treatments. Ingestion of tomato paste was found to yield 2.5-fold higher total and all-trans-lycopene peak concentrations (P < 0.05 and P < 0.005, respectively) and 3.8-fold higher area under the curve (AUC) responses (P < 0.001) than ingestion of fresh tomatoes. The same was calculated for lycopene cis-isomers, but only the AUC response for the cis-isomers was significantly higher after ingestion of tomato paste (P < 0.005). No difference was observed in the alpha- and beta-carotene response. Thus, in humans, the bioavailability of lycopene is greater from tomato paste than from fresh tomatoes. Publication Types: Clinical Trial Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 11, 2005 Report Share Posted August 11, 2005 But, Jeff, OTOH, it doesn't take all that much oil, right? Say a tsp with 4 oz of paste? But how much lycopene do we need? I think the fresh toms are fine, myself. PCa ers use 10 to 30 mg, but if I needed that, I'd do the pills. Regards. RE: [ ]lycopene tomatoes I fyou do a search on PUDMED for tomatoes, lycopene and absorbtion, you will find about a dozen or so studies that have measured (and compared) lycopene absrorbtion in tomotoes "without" the use of oil or olive oil. Again, oil is not required for us to absorb the lycoepenes in tomotoes. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 12, 2005 Report Share Posted August 12, 2005 I assume that's TIC? Is that what the means? Just wondering. But look, maybe some oil is bad for the obesers that go to Pritikin, etal. That's not us. We're mixing things here - cross purposes. CRONies eat less food and can choose what they want and like to get the nutrients they think they require. I can do all the vits, mins, ess aminos, ess fatty acids with about 8 # of romaine at maybe 600 kcals. But I need another 1200 for energy. That can be 12 oz of grains or 4 oz of oils. Why the worry over a few calories of oil? As long as I have to use some for energy, why not choose foods that have the right makeup, a balance of carbs, fatty acids, and protein? Besides that I can't eat 1200 calories of greens, salad greens, cabbage, squash. I constantly have to resort to grains or oils for energy. Of course there's energy in avocadoes, nut, peanuts. The only reason some harp about fats, is it's the easiest to cut out to lower calorie intake. That doesn't make the fats bad. (what makes them bad is they raise my BP, but that's a medical issue.) And this business of a ratio is so obscured by facts to make it unbelievable. Can anyone say with any certainty what the ratio of any fatty acids should be? The ratio of the essential FA's cannot drive the overwhelming need for energy. They simply are included, and I'm not at all sure the addition of w-3 from flax oil is that much better than a handful of walnuts. If you try to make sure the "ratio" is "right", you better use a food composition data planner every day. I doubt any centenarian ever did that. The right ratio can't be that hard, and the body has a way of burning any excess FA's. If I eat a vegetarian diet, I can never be short of w-3, more likely I'll be short of w-6, which is the only certified essential FA (if I leave out nuts). Regards. Re: [ ]lycopene tomatoes The by all means.. tip that oil bottle up and have big swig with yourtomato > > > I fyou do a search on PUDMED for tomatoes, lycopene andabsorbtion, you will find> > about a dozen or so studies that have measured (and compared)lycopene absrorbtion> > in tomotoes "without" the use of oil or olive oil. Again, oilis not required> > for us to absorb the lycoepenes in tomotoes.> > Al Pater, PhD; email: old542000@y... Quote Link to comment Share on other sites More sharing options...
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