TY - JOUR
T1 - Lycopene from heat-induced cis-isomer-rich tomato sauce is more bioavailable than from all-trans-rich tomato sauce in human subjects
AU - Unlu, Nuray Z.
AU - Bohn, Torsten
AU - Francis, David M.
AU - Nagaraja, Haikady N.
AU - Clinton, Steven K.
AU - Schwartz, Steven J.
PY - 2007/7
Y1 - 2007/7
N2 - 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 PLC-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 7 × 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.
AB - 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 PLC-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 7 × 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.
UR - http://www.scopus.com/inward/record.url?scp=34547963757&partnerID=8YFLogxK
U2 - 10.1017/S0007114507685201
DO - 10.1017/S0007114507685201
M3 - Article
C2 - 17391568
AN - SCOPUS:34547963757
SN - 0007-1145
VL - 98
SP - 140
EP - 146
JO - British Journal of Nutrition
JF - British Journal of Nutrition
IS - 1
ER -