Re: Leukoplakia and lycopene

[Guest guest]

Thanks Benn

> Hello Folka,

>

> thought you might find this interesting...

>

> Benn

>

>

> Nutrition news

>

> Dr Briffa

> Sunday June 13, 2004

> The Observer

>

> Leukoplakia is a condition characterised by white patches or plaques on

> the inside of the cheeks, the tongue or palate. While the condition is

> harmless in itself, it has some potential to turn cancerous.

> Conventional treatment options are limited, but there is evidence that

> specific nutrients may help reverse the condition. In a recent study,

> the effects of supplementation with the plant chemical lycopene (found

> most plentifully in tomatoes) was assessed in a group of leukoplakia

> sufferers. Individuals took either 8mg or 4mg of lycopene, or a

> placebo,

> for three months.

>

> Fifty-five per cent of individuals taking the higher dose of lycopene

> were found to have a complete response to treatment (defined as no

> evidence of leukoplakia for four continuous weeks). The lower dose was

> found to bring complete relief in 25 per cent of those who took it. No

> individuals taking the placebo were found to experience a complete

> response. This suggests that lycopene supplementation offers

> considerable potential in the treatment of leukoplakia.

>

> --

> Benn Abdy- MCPP

> Medical Herbalist

> Windsor & London

> 0 or 07957 65 88 90

>

>

> List Owner

>

>

>

> Graham White, MNIMH

>

>

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>

>

<image.tiff>

>

>

[Guest guest]

>I'd be very interested if any one knows other ndietary

>sources,

Hello Sally,

Here are three bits of info I've found.

Regards,

Benn

A better lycopene source?

The dominant source of lycopene in the Western diet is tomatoes,

specifically processed tomatoes (processing increases bioavailability

from about 50% in raw tomatoes to nearer 100%).

However, the US Agricultural Research Service has found an even richer

source, the autumn olive (Eleagnus umbellata) which has bright red

berries, apparently widely used in the US to stabilise road verges. It

can also grow in very poor soil. Like tomatoes, it contains lycopene,

and also beta carotene and lutein - the lycopene content was found to be

15 to 54mg/100g compared with 3mg/100g for fresh tomatoes, 10mg/100g for

canned processed tomatoes and 30mg/100g for tomato paste.

Source: Clevidence B. US Agricultural Research Service

Reducing Radicals with Lycopene

By M. Miraglio

Contributing Editor

Tomatoes and tomato products, the best-known and most-widely consumed

sources of lycopene, comprise about 80% to 90% of dietary intake. Other

sources include watermelon, pink grapefruit, pink guava, papaya,

apricots and blood oranges.

The plant cultivars, growing conditions and processing influence the

actual amount and bioavailability of lycopene. In general, redder means

higher in lycopene. Cooked tomato products are higher in lycopene than

raw items; more of this antioxidant becomes bioavailable as heat

releases it from cells and changes its isomeric form. Additionally, a

small amount of fat enhances absorption.

Among fresh produce, watermelon is the leading source of lycopene and,

according to a recent USDA Agricultural Research Services study, the

antioxidant is as bioavailable as when it is found in tomato juice. A

2-cup serving of watermelon (280 grams) has 15 to 20 mg of lycopene, a

fresh medium tomato (123 grams) has 4 mg, and 1 cup of tomato juice (250

ml) has 25 mg.

Watermelon: Another Lycopene Source

By , M.S., R.D.,C.D.N.

Lycopene is the substance that gives tomatoes, watermelon, guava, and

red and pink grapefruit their characteristic color.

According to a new report published in Agricultural Research, the U.S.

Department of Agriculture's Agricultural Research Service (ARS) tested

13 varieties of watermelon for lycopene content and found that

watermelon contains more than tomatoes do.

Past research with lycopene from tomatoes has shown that this

phytochemical is not absorbed equally well from all foods that contain

it. Studies show that the lycopene in tomato products that have been

heat-processed (like tomato juice and sauce) is better absorbed than

that in raw tomatoes. Yet in comparisons made after three weeks of

consuming equal amounts of lycopene from heat-processed tomato juice and

unprocessed watermelon juice, ARS research found similar blood levels of

the antioxidant. Researchers next plan to evaluate whether lycopene from

watermelon is, like that from tomatoes, better absorbed when consumed in

a meal containing some fat.

--

Benn Abdy- MCPP

Medical Herbalist

Windsor & London

0 or 07957 65 88 90

[Guest guest]

Thanks for all the info Benn!

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[Guest guest]

There is an interesting article in Herbalgram number 62 on lycopene.

If you have not got it send your adress and I´ll post it to you.

christina@...

Re: Leukoplakia and lycopene

> >I'd be very interested if any one knows other ndietary

> >sources,

>

>

> Hello Sally,

>

> Here are three bits of info I've found.

>

> Regards,

>

> Benn

>

>

> A better lycopene source?

>

> The dominant source of lycopene in the Western diet is tomatoes,

> specifically processed tomatoes (processing increases bioavailability

> from about 50% in raw tomatoes to nearer 100%).

>

> However, the US Agricultural Research Service has found an even richer

> source, the autumn olive (Eleagnus umbellata) which has bright red

> berries, apparently widely used in the US to stabilise road verges. It

> can also grow in very poor soil. Like tomatoes, it contains lycopene,

> and also beta carotene and lutein - the lycopene content was found to be

> 15 to 54mg/100g compared with 3mg/100g for fresh tomatoes, 10mg/100g for

> canned processed tomatoes and 30mg/100g for tomato paste.

>

> Source: Clevidence B. US Agricultural Research Service

>

>

>

> Reducing Radicals with Lycopene

>

> By M. Miraglio

> Contributing Editor

>

>

> Tomatoes and tomato products, the best-known and most-widely consumed

> sources of lycopene, comprise about 80% to 90% of dietary intake. Other

> sources include watermelon, pink grapefruit, pink guava, papaya,

> apricots and blood oranges.

>

> The plant cultivars, growing conditions and processing influence the

> actual amount and bioavailability of lycopene. In general, redder means

> higher in lycopene. Cooked tomato products are higher in lycopene than

> raw items; more of this antioxidant becomes bioavailable as heat

> releases it from cells and changes its isomeric form. Additionally, a

> small amount of fat enhances absorption.

>

> Among fresh produce, watermelon is the leading source of lycopene and,

> according to a recent USDA Agricultural Research Services study, the

> antioxidant is as bioavailable as when it is found in tomato juice. A

> 2-cup serving of watermelon (280 grams) has 15 to 20 mg of lycopene, a

> fresh medium tomato (123 grams) has 4 mg, and 1 cup of tomato juice (250

> ml) has 25 mg.

>

>

>

> Watermelon: Another Lycopene Source

>

> By , M.S., R.D.,C.D.N.

>

>

> Lycopene is the substance that gives tomatoes, watermelon, guava, and

> red and pink grapefruit their characteristic color.

>

> According to a new report published in Agricultural Research, the U.S.

> Department of Agriculture's Agricultural Research Service (ARS) tested

> 13 varieties of watermelon for lycopene content and found that

> watermelon contains more than tomatoes do.

>

> Past research with lycopene from tomatoes has shown that this

> phytochemical is not absorbed equally well from all foods that contain

> it. Studies show that the lycopene in tomato products that have been

> heat-processed (like tomato juice and sauce) is better absorbed than

> that in raw tomatoes. Yet in comparisons made after three weeks of

> consuming equal amounts of lycopene from heat-processed tomato juice and

> unprocessed watermelon juice, ARS research found similar blood levels of

> the antioxidant. Researchers next plan to evaluate whether lycopene from

> watermelon is, like that from tomatoes, better absorbed when consumed in

> a meal containing some fat.

>

>

> --

> Benn Abdy- MCPP

> Medical Herbalist

> Windsor & London

> 0 or 07957 65 88 90

>

>

>

> List Owner

>

>

>

> Graham White, MNIMH

>