Skip to main content
×
×
Home

Lycopene from heat-induced cis-isomer-rich tomato sauce is more bioavailable than from all-trans-rich tomato sauce in human subjects

  • Nuray Z. Unlu (a1), Torsten Bohn (a1), David M. Francis (a2), Haikady N. Nagaraja (a3), Steven K. Clinton (a4) and Steven J. Schwartz (a1)...
Abstract

Lycopene is present mainly as cis-isomers in human serum and tissues whereas all-trans-lycopene predominates in tomato products, suggesting that all-trans-lycopene is isomerised in the body or is less bioavailable. The objectives of the present study were to develop processing conditions for tomatoes to obtain products with different cis-trans-lycopene isomer distribution and to assess their bioavailability. Healthy adult subjects (n 12) were recruited for this randomised cross-over trial. Each intervention was preceded by a 2-week washout period. Two tomato sauces, one rich in all-trans-lycopene (32·5 mg total lycopene/100 g sauce; 5 % cis-isomers), the other high in cis-lycopene (26·4 mg total lycopene/100 g sauce; 45 % cis-isomers), were produced by different heat-processing techniques. Each sauce (150 g) was served in a standardised meal at 08.00 hours after overnight fasting. Plasma TAG-rich lipoprotein fractions over 9.5 h following test-meal consumption as a measure of lycopene absorption were obtained and expressed as baseline-corrected area under the concentration v. time curves (AUC), using HPLC-electrochemical detection. AUC values adjusted for the amount lycopene consumed showed that total, total cis-, and all-trans-lycopene responses were significantly higher from the cis-isomer-rich sauce, compared with the all-trans-rich sauce, being 7·30 (sem 1·45) v. 4·74 (sem 1·08) nmol × h/l (P = 0·002), 3·80 (sem 0·76) v. 1·98 (sem 0·37) nmol × h/l (P = 0·0005) and 3·50 (sem 0·76) v. 2·76 (sem 0·76) nmol × h/l (P = 0·01), respectively. The present study demonstrates significant lycopene bioavailability from cis-lycopene-rich tomato sauce and highlights the importance of considering isomer-distribution for lycopene bioavailability. Furthermore, processing parameters can be controlled to alter isomer patterns of tomato products and influence lycopene bioavailability.

  • View HTML
    • Send article to Kindle

      To send this article to your Kindle, first ensure no-reply@cambridge.org is added to your Approved Personal Document E-mail List under your Personal Document Settings on the Manage Your Content and Devices page of your Amazon account. Then enter the ‘name’ part of your Kindle email address below. Find out more about sending to your Kindle. Find out more about sending to your Kindle.

      Note you can select to send to either the @free.kindle.com or @kindle.com variations. ‘@free.kindle.com’ emails are free but can only be sent to your device when it is connected to wi-fi. ‘@kindle.com’ emails can be delivered even when you are not connected to wi-fi, but note that service fees apply.

      Find out more about the Kindle Personal Document Service.

      Lycopene from heat-induced cis-isomer-rich tomato sauce is more bioavailable than from all-trans-rich tomato sauce in human subjects
      Available formats
      ×
      Send article to Dropbox

      To send this article to your Dropbox account, please select one or more formats and confirm that you agree to abide by our usage policies. If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your Dropbox account. Find out more about sending content to Dropbox.

      Lycopene from heat-induced cis-isomer-rich tomato sauce is more bioavailable than from all-trans-rich tomato sauce in human subjects
      Available formats
      ×
      Send article to Google Drive

      To send this article to your Google Drive account, please select one or more formats and confirm that you agree to abide by our usage policies. If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your Google Drive account. Find out more about sending content to Google Drive.

      Lycopene from heat-induced cis-isomer-rich tomato sauce is more bioavailable than from all-trans-rich tomato sauce in human subjects
      Available formats
      ×
Copyright
Corresponding author
*Corresponding author: Dr Steven J. Schwartz, fax +1 614 292 4233, email schwartz.177@osu.edu
References
Hide All
Agarwal A, Shen H, Agarwal S & Rao AV (2001) Lycopene content of tomato products: Its stability, bioavailability and in vivo antioxidant properties. J Med Food 4, 915.
Beckman-Coulter (2006) SYNCHRON LX* system(s) chemistry information sheets for cholesterol and triglycerides. http://www.beckmancoulter.com/products/testmenu/synchron.asp ..
Boileau AC, Merchen NR, Wasson K, Atkinson CA & Erdman JW (1999) Cis-lycopene is more bioavailable than trans-lycopene in vitro and in vivo in lymph-cannulated ferrets. J Nutr 129, 11761181.
Clinton SK, Emenhiser C, Schwartz SJ, Bostwick DG, Williams AW, Moore BJ & Erdman JW Jr (1996) Cis-trans lycopene isomers, carotenoids, and retinol in the human prostate. Cancer Epidemiol Biomarkers Prev 5, 823833.
Erdman JW (2005) How do nutritional and hormonal status modify the bioavailability, uptake, and distribution of different isomers of lycopene? J Nutr 135, 2046S2047S.
Ferruzzi MG, Nguyen ML, Sander LC, Rock CL & Schwartz SJ (2001) Analysis of lycopene geometrical isomers in biological microsamples by liquid chromatography with coulometric array detection. J Chromatogr 760B, 289299.
Ferruzzi MG, Sander LC, Rock CL & Schwartz SJ (1998) Carotenoid determination in biological microsamples using liquid chromatography with a coulometric electrochemical array detector. Anal Biochem 256, 7481.
Frohlich K, Kaufmann K, Bitsch R & Bohm V (2006) Effects of ingestion of tomatoes, tomato juice and tomato puree on contents of lycopene isomers, tocopherols and ascorbic acid in human plasma as well as on lycopene isomer pattern. Br J Nutr 95, 734741.
Gartner C, Stahl W & Sies H (1997) Lycopene is more bioavailable from tomato paste than from fresh tomatoes. Am J Clin Nutr 66, 116122.
Giovannucci E (1999) Tomatoes, tomato-based products, lycopene, and cancer: review of the epidemiologic literature. J Natl Cancer Inst 91, 317331.
Gustin DM, Rodvold KA, Sosman JA, Diwadkar-Navsariwala V, Stacewicz-Sapuntzakis M, Viana M, Crowell JA, Murray J, Tiller P & Bowen PE (2004) Single-dose pharmacokinetic study of lycopene delivered in a well-defined food-based lycopene delivery system (tomato paste-oil mixture) in healthy adult male subjects. Cancer Epidemiol Biomarkers Prev 13, 850860.
Hadley CW, Clinton SK & Schwartz SJ (2003) The consumption of processed tomato products enhances plasma lycopene concentrations in association with a reduced lipoprotein sensitivity to oxidative damage. J Nutr 133, 727732.
Khachik F, Carvalho L, Bernstein PS, Muir GJ, Zhao DY & Katz NB (2002) Chemistry, distribution, and metabolism of tomato carotenoids and their impact on human health. Exp Biol Med 227, 845851.
Korytko PJ, Rodvold KA, Crowell JA, Stacewicz-Sapuntzakis M, Diwadkar-Navsariwala V, Bowen PE, Schalch W & Levine BS (2003) Pharmacokinetics and tissue distribution of orally administered lycopene in male dogs. J Nutr 133, 27882792.
McEligot AJ, Rock CL, Shanks TG, Flatt SW, Newman V, Faerber S & Pierce JP (1999) Comparison of serum carotenoid responses between women consuming vegetable juice and women consuming raw or cooked vegetables. Cancer Epidemiol Biomarkers Prev 8, 227231.
National Cholesterol Education Program (NCEP) Expert Panel on Detection, Evaluation, and Treatment of High Blood Cholesterol in Adults (Adult Treatment Panel III) (2002) Third Report of the National Cholesterol Education Program (NCEP) Expert Panel on Detection, Evaluation, and Treatment of High Blood Cholesterol in Adults (Adult Treatment Panel III) final report. Circulation 106, 31433421.
Nguyen ML, Francis D & Schwartz SJ (2001) Thermal isomerisation susceptibility of carotenoids in different tomato varieties. J Sci Food Agric 81, 910917.
Nguyen ML & Schwartz SJ (1998) Lycopene stability during food processing. Proc Soc Exp Biol Med 218, 101105.
Nguyen ML & Schwartz SJ (2000) Natural Food Colorants: Science and Technology, 1st ed. New York: Marcel Dekker.
O'Neill ME & Thurnham DI (1998) Intestinal absorption of β-carotene, lycopene and lutein in men and women following a standard meal: response curves in the triacylglycerol-rich lipoprotein fraction. Br J Nutr 79, 149159.
Precheur RJ (2000) Ohio Vegetable Production Guide. The Ohio State University Cooperative Extension Bulletin no. 672. Columbus, OH: Ohio State University.
Rao AV (2004) Processed tomato products as a source of dietary lycopene: bioavailability and antioxidant properties. Can J Diet Pract Res 65, 161165.
Re R, Bramley PM & Rice-Evans C (2002) Effects of food processing on flavonoids and lycopene status in a Mediterranean tomato variety. Free Radic Res 36, 803810.
Schierle J, Bretzel W, Bühler I, Faccin N, Hess D, Steiner K & Schüep W (1997) Content and isomeric ratio of lycopene in food and human blood plasma. Food Chem 59, 459465.
Shi J & Le Maguer M (2000) Lycopene in tomatoes: chemical and physical properties affected by food processing. Crit Rev Biotechnol 20, 293334.
Stahl W & Sies H (1992) Uptake of lycopene and its geometrical isomers is greater from heat-processed than from unprocessed tomato juice in humans. J Nutr 122, 21612166.
Unlu NZ, Bohn T, Francis DM, Clinton SK & Schwartz SJ (2007) Carotenoid absorption in humans consuming tomato pasta sauces obtained from tangerine or high-β-carotene varieties of tomatoes. J Agric Food Chem. Published online. doi: 10.1021/jf062337b.
van het Hof KH, Gartner C, West CE & Tijburg LBM (1998) Potential of vegetable processing to increase the delivery of carotenoids to man. Int J Vitam Nutr Res 68, 366370.
van Vliet T, Schreurs W & van den Berg H (1995) Intestinal β-carotene absorption and cleavage in men: response of β-carotene and retinyl esters in the triglyceride-rich lipoprotein fraction after a single oral dose of β-carotene. Am J Clin Nutr 62, 110116.
Weast R (1973) Handbook of Chemistry and Physics. Cleveland, OH: CRC Press.
Recommend this journal

Email your librarian or administrator to recommend adding this journal to your organisation's collection.

British Journal of Nutrition
  • ISSN: 0007-1145
  • EISSN: 1475-2662
  • URL: /core/journals/british-journal-of-nutrition
Please enter your name
Please enter a valid email address
Who would you like to send this to? *
×

Keywords:

Metrics

Altmetric attention score

Full text views

Total number of HTML views: 45
Total number of PDF views: 428 *
Loading metrics...

Abstract views

Total abstract views: 611 *
Loading metrics...

* Views captured on Cambridge Core between September 2016 - 17th December 2017. This data will be updated every 24 hours.