Increases in plasma lycopene concentration after consumption of tomatoes cooked with olive oil

Lycopene is the main carotenoid in tomatoes and it has been hypothesised to be responsible for reducing the risk of some cancers and heart disease. The cooking of tomatoes with olive oil is a characteristic combination in the Southern Mediterranean diet. Previous studies have shown that the absorption of lycopene is greater from processed tomatoes than fresh tomatoes, since the processing breaks down the tomato cell matrix and makes the lycopene more available. The aim of the present study was to determine whether consumption of diced tomatoes cooked with olive oil resulted in higher plasma lycopene concentrations than consumption of diced tomatoes cooked without olive oil. Plasma lycopene concentrations were measured after 5 days on a low lycopene diet and again after a five-day dietary intervention, in healthy subjects, who consumed one meal per day of tomatoes (470 g) cooked with or without extra virgin olive oil (25 ml olive oil). There was an 82% increase in plasma trans-lycopene (P< 0.001) and a 40% in cis-lycopene (P = 0.002) concentrations in the 11 subjects who consumed tomatoes cooked in olive oil. There was no significant change in trans-lycopene (P = 0.684) and a 15% increase in cis-lycopene (P = 0.007) concentrations in 12 subjects consuming tomatoes cooked without olive oil. We conclude that the addition of olive oil to diced tomatoes during cooking greatly increases the absorption of lycopene. The results highlight the importance of cuisine (i.e how a food is prepared and consumed) in determining the bioavailability of dietary carotenoids such as lycopene.     

Beta-carotene from red carrot maintains vitamin A status, but lycopene bioavailability is lower relative to tomato paste in Mongolian gerbils

Red carrots contain lycopene in addition to alpha- and beta-carotene. The utility of red carrot as a functional food depends in part on the bioavailability of its constituent carotenoids. Lycopene bioavailability was compared in Mongolian gerbils (Meriones unguiculatus) fed freeze-dried red carrot and tomato paste (Study 1, n = 47) and whole food extracts dissolved in cottonseed oil (Study 2, n = 39). Diets and supplements were equalized for lycopene and intakes did not differ. Both studies utilized negative (oil) and positive [purified lycopene (Lyc)] controls. In Study 1, vitamin A liver stores (0.68 +/- 0.13 micromol/liver) of the red carrot group did not differ from baseline (0.63 +/- 0.13 micromol/liver) and were greater than those of the tomato paste (0.43 +/- 0.12 micromol/liver), Lyc (0.51 +/- 0.14 micromol/liver), and control (0.38 +/- 0.17 micromol/liver) groups (P < 0.003). A similar pattern was observed in Study 2. In both studies, hepatic lycopene was higher in the tomato paste (82.7 +/- 26.7 and 80.7 +/- 20.2 nmol/liver) groups compared with red carrot groups (59.3 +/- 21.9 and 39.5 +/- 14.1 nmol/liver, P < 0.0001). Hepatic lycopene from tomato paste was higher than Lyc in Study 1, but tomato paste extract and Lyc did not differ in Study 2, when both were dissolved in oil. Red carrot maintains vitamin A status, but constituent beta-carotene may interfere with lycopene bioavailability. These results confirm prior studies in humans on the relative bioavailability of lycopene from red carrots and tomato paste and expand them by suggesting the mechanism and determining vitamin A value.     

Enrichment of tomato paste with 6% tomato peel increases lycopene and beta-carotene bioavailability in men

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.     

Dietary tomato paste protects against ultraviolet light-induced erythema in humans

Carotenoids are efficient antioxidants capable of scavenging reactive oxygen species generated under conditions of photooxidative stress. It has been shown that supplementation with high doses of beta-carotene protects skin against UV-induced erythema. This study was designed to investigate whether intervention with a natural dietary source rich in lycopene protects against UV-induced erythema in humans. Tomato paste (40 g), providing approximately 16 mg/d of lycopene, was ingested with 10 g of olive oil over a period of 10 wk by 9 volunteers. Controls (n = 10) received olive oil only. Erythema was induced by illumination of dorsal skin (scapular region) with a solar simulator at the beginning of the study, after 4 wk and after 10 wk. Intensity of erythema was measured by chromatometry; the a-value was determined directly before and 24 h after irradiation. Serum carotenoid levels were measured by HPLC. At the beginning of the study, carotenoid levels did not differ between the two groups. Serum levels of lycopene increased in supplemented subjects; the other carotenoids did not change significantly, and no change in serum carotenoids was observed in the control group. At wk 10, dorsal erythema formation was 40% lower in the group that consumed tomato paste compared with controls (P = 0.02; Wilcoxon-Mann-Whitney test). No significant difference between groups was found at wk 4 of treatment. The data demonstrate that it is feasible to achieve protection against UV light-induced erythema by ingestion of a commonly consumed dietary source of lycopene.     

Tissue distribution of lycopene in ferrets and rats after lycopene supplementation

To determine lycopene uptake and tissue distribution in ferrets (Mustela putorius furo) and F344 rats, we supplemented orally 4.6 mg/(kg body wt.d) lycopene in a tomato oleoresin-corn oil mixture (experimental groups). After 9 wk of supplementation, the animals were killed and blood and organs were collected. Plasma and tissue carotenoids were extracted and measured using HPLC. Mean concentrations of lycopene (nmol/kg wet tissue) in saponified tissues of ferrets were as follows: liver 933, intestine 73, prostate 12.7 and stomach 9.3. Levels of lycopene (nmol/kg wet tissue) in saponified tissue of rats were as follows: liver 14213, intestine 3125, stomach 78.6, prostate 24 and testis 3.9. When these organs were extracted without saponification, the lycopene levels were lower, except for rat testis. All-trans-lycopene was the predominant isomer found in tomato oleoresin and in the majority of rat tissues, whereas cis-lycopenes were predominant in rat prostate and plasma. This pattern was reversed in ferrets. The results show the following: 1) lycopene from tomato oleoresin is absorbed and stored primarily in the liver of both animals; 2) saponification generally improves the extraction of lycopene from most tissues of both animals; 3) cis-lycopene and all-trans-lycopene are the predominant isomers in ferret and rat tissues, respectively; and 4) rats absorb lycopene more effectively than ferrets.     

Effects of olive oil and tomato lycopene combination on serum lycopene, lipid profile, and lipid oxidation

OBJECTIVE: We compared the effect of two diets (a diet high in olive oil and a diet high in carbohydrate and low in olive oil) with high lycopene content and other controlled carotenoids on serum lycopene, lipids, and in vitro oxidation. METHODS: This was a randomized crossover dietary intervention study carried out in Launceston, Tasmania, Australia in healthy free-living individuals. Twenty-one healthy subjects who were 22 to 70 y old were recruited by advertisements in newspapers and a university newsletter. A randomized dietary intervention was done with two diets of 10 d each. One diet was high in olive oil and the other was high in carbohydrate and low in olive oil; the two diets contained the same basic foods and a controlled carotenoid content high in lycopene. RESULTS: Significant increases (P<0.001) in serum lycopene concentration on both diets were to similar final concentrations. Higher serum high-density lipoprotein cholesterol (P<0.01), lower ratio of total cholesterol to high-density lipoprotein (P<0.01), and lower triacylglycerols (P<0.05) occurred after the olive oil diet compared with the high-carbohydrate, low-fat diet. There was no difference in total antioxidant status and susceptibility of serum lipids to oxidation. CONCLUSIONS: Serum lycopene level changes with dietary lycopene intake irrespective of the amount of fat intake. However, a diet high in olive oil and rich in lycopene may decrease the risk of coronary heart disease by improving the serum lipid profile compared with a high-carbohydrate, low-fat, lycopene-rich diet.     

Characterization of tomato processing by-product for use as a potential functional food ingredient: nutritional composition,antioxidant activity and bioactive compounds

Tomato pomace, a by-product generated during tomato processing, was collected at a large tomato processing industry. The by-product was mainly constituted of tomato skin (61.5%), and presented high moisture content (66.58?g.100g^?1 wet basis). Among the nutrients, the highest content was of dietary fibre, followed by proteins and fat (50.74, 20.91, 14.14?g.100g^?1 d.w., respectively). The pomace has high in vitro antioxidation capacity, especially when measured with the TEAC assay (224.81?μmol Trolox equivalent 100g^?1?d.w.). This is due especially to the high amount of lycopene remaining in the by-product after processing (446.9?μg.g^?1 d.w). The waste was fractioned into skin and seed fractions by sedimentation, resulting in the increase of lycopene yield by 55%, when using skin fraction as the source material in place of the whole pomace. This by-product shows great potential for being used as a source of the ingredients of high nutritional value, especially dietary fibre and lycopene.     

Vegetable-borne lutein, lycopene, and beta-carotene compete for incorporation into chylomicrons, with no adverse effect on the medium-term (3-wk) plasma status of carotenoids in humans

BACKGROUND: The results of epidemiologic studies have consistently shown associations between dietary intake or plasma carotenoid status and incidence of cancers and cardiovascular and eye diseases. OBJECTIVE: The aim was to assess whether vegetable-borne carotenoids (lycopene, lutein, and beta-carotene) compete for intestinal absorption and whether this affects the plasma status of carotenoids in the medium term (ie, after 3 wk). DESIGN: During 3-wk periods separated by 3-wk washout periods, 20 women were supplemented with either 96 g tomato purée/d (14.98 mg lycopene + 1.50 mg beta-carotene), 92 g cooked chopped spinach/d (11.93 mg lutein + 7.96 mg beta-carotene), 96 g tomato purée/d + 92 g chopped spinach/d, 96 g tomato purée/d + 2 lutein pills (12 mg lutein), or 92 g chopped spinach/d + 1 lycopene pill (15 mg lycopene). Plasma carotenoids were measured before and after each supplementation period. The subjects also participated in postprandial experiments in which they ingested meals containing double amounts of the supplements described above. Carotenoids were measured in chylomicrons to assess the interaction of carotenoids on absorption. RESULTS: Adding a second carotenoid to a meal that provided a first carotenoid diminished the chylomicron response to the first carotenoid. However, cosupplementation with a second carotenoid of a diet supplemented with a first carotenoid did not diminish the medium-term plasma response to the first carotenoid. CONCLUSION: Consumption of carotenoids from different vegetable sources does not diminish plasma carotenoid concentrations in the medium term, despite the finding in postprandial testing of competitive inhibitory interactions among different carotenoids.     

Extraction of lycopene from tomato sauce with mushrooms (Agaricus brasiliensis), determined by high-performance liquid chromatography

Lycopene belongs to the subgroup of non-oxygenated carotenoids with antioxidant and anti-carcinogenic properties that are comparatively more powerful than the majority of plasma carotenoids. When foodstuffs containing lycopene are processed, the cell wall breaks down during the thermal process--thus enabling the extraction of lycopene from chromoplasts, improving their bioavailability. Edible mushroom Agaricus brasiliensis stands out given its medicinal properties and antioxidant potential when used to treat heart diseases and to prevent cancer. Given the interest in lycopene-rich foods, the purpose of the present study was to determine the lycopene present in different types of tomato sauce with A. brasiliensis and/or its extract by high-performance liquid chromatography. The type of solvent (dichloromethane, hexane and ethanol) to remove water from the tomato sauce was tested before the extraction of carotenoids. Lycopene determination in tomato sauces, in tomatoes and in the A. brasiliensis extract was carried out via high-performance liquid chromatography. Findings show that when tomato sauce and raw materials underwent heat treatment, the type of treatment did not interfere with carotenoid and lycopene bioavailability--indicating that those sauces have a significant concentration of carotenoids and, in particular, their content in the lycopene proportion compared with total carotenoids.     

Effect of virgin olive oil and thyme phenolic compounds on blood lipid profile: implications of human gut microbiota

Purpose

To investigate the effect of virgin olive oil phenolic compounds (PC) alone or in combination with thyme PC on blood lipid profile from hypercholesterolemic humans, and whether the changes generated are related with changes in gut microbiota populations and activities.

Methods

A randomized, controlled, double-blind, crossover human trial (n = 12) was carried out. Participants ingested 25 mL/day for 3 weeks, preceded by 2-week washout periods, three raw virgin olive oils differing in the concentration and origin of PC: (1) a virgin olive oil (OO) naturally containing 80 mg PC/kg, (VOO), (2) a PC-enriched virgin olive oil containing 500 mg PC/kg, from OO (FVOO), and (3) a PC-enriched virgin olive oil containing a mixture of 500 mg PC/kg from OO and thyme, 1:1 (FVOOT). Blood lipid values and faecal quantitative changes in microbial populations, short chain fatty acids, cholesterol microbial metabolites, bile acids, and phenolic metabolites were analysed.

Results

FVOOT decreased seric ox-LDL concentrations compared with pre-FVOOT, and increased numbers of bifidobacteria and the levels of the phenolic metabolite protocatechuic acid compared to VOO (P < 0.05). FVOO did not lead to changes in blood lipid profile nor quantitative changes in the microbial populations analysed, but increased the coprostanone compared to FVOOT (P < 0.05), and the levels of the faecal hydroxytyrosol and dihydroxyphenylacetic acids, compared with pre-intervention values and to VOO, respectively (P < 0.05).

Conclusion

The ingestion of a PC-enriched virgin olive oil, containing a mixture of olive oil and thyme PC for 3 weeks, decreases blood ox-LDL in hypercholesterolemic humans. This cardio-protective effect could be mediated by the increases in populations of bifidobacteria together with increases in PC microbial metabolites with antioxidant activities.

     

Plasma carotenoid levels in relation to the Mediterranean diet in Greece

In the context of the Greek segment of the European Prospective Investigation into Cancer and Nutrition (EPIC), we conducted a cross-sectional study to examine the effects of the intake of plant foods central in the traditional Mediterranean diet on plasma levels of alpha-carotene, beta-carotene, lycopene, beta-cryptoxanthin, and lutein-zeaxanthin. Study subjects were a random sample of 45 men and 68 women, aged 30-82 years, from the Greek EPIC cohort of 27,953 volunteers. Linear regression models were fitted, with the carotenoid blood levels as dependent variables. Independent variables were selected food items, as well as body mass index, controlling for energy intake and a set of demographic factors. Body mass index was inversely associated with plasma levels of the studied carotenoids. The association was highly significant for alpha-carotene and beta-carotene, significant for lutein-zeaxanthin, and borderline significant (p approximately 0.07) for lycopene. Tomato intake was significantly positively associated with plasma lycopene, and beta-carotene. Other fruity vegetables and non-fruity vegetables were significantly positively associated, the former with alpha-carotene and the latter with both alpha- and beta-carotene plasma levels. Fruits showed a highly significant positive association with plasma beta-cryptoxanthin, as well as with beta-carotene. No association was found between the intake of olive oil or other added lipids and plasma carotenoids. We conclude that among the studied components of the Mediterranean diet, fruits and vegetables tend to increase levels of some carotenoids, but olive oil has no apparent effect.     

Effect of solvents and methods of stirring in extraction of lycopene,oleoresin and fatty acids from over-ripe tomato

Lycopene and oleoresin extraction from powder of tomato over-ripe by three agitation methods and four solvents have been evaluated. Also, tomato powder and the oleoresins were characterized biochemically. On average, the moisture content of powder was found to be 4.30, ash 8.90, proteins 11.23 and lipids 4.35?g?100?g^?1. The best oleoresin extraction yield was achieved by combining sonication and acetone at 1.43?g?100?g^?1. The greatest amount of lycopene (65.57?±?0.33?mg?100?g^?1) was also obtained using the same treatment. The presence of trans-lycopene was positively confirmed by HPLC and FTIR. In oleoresins, linoleic acid (C18:2n6) was the predominant with 50% of total fatty acids, whereas stearic acid (C18:0) is presented in a smaller proportion (5%). A simple and suitable method for extraction of lycopene from over-ripe tomato was optimized. In industrial applications, tomato by-products are a viable source of analytes, such as lycopene and unsaturated fatty acids.     

Uptake of lycopene and its geometrical isomers is greater from heat-processed than from unprocessed tomato juice in humans.

Lycopene and beta-carotene are the most abundant carotenoids in human blood and tissues. Although lacking provitamin A activity, lycopene may be biologically active by contributing to the antioxidative defense system of the organism. We studied the uptake of lycopene from processed (boiled with 1% corn oil for 1 h) and unprocessed tomato juice in humans. Lycopene concentrations in human serum increased only when processed tomato juice was consumed. Lycopene uptake varied with individuals, but peak serum concentrations were always reached between 24 and 48 h. The carotenoid was eliminated from serum with a half-life of 2-3 d. The increase in peak serum concentrations was dose-dependent but not linear with the dose. Repeated doses led to a continual rise of lycopene in human serum. Of the different geometrical isomers (all-trans, 9-cis and 13-cis), the cis isomers seemed to be somewhat better absorbed than the all-trans form.     

Tomato consumption does not affect the total antioxidant capacity of plasma

This study was performed to evaluate the effect of tomato intake on total antioxidant activity of plasma measured by the radical trapping antioxidant parameter assay in 11 healthy female subjects. After 7 d of a diet low in carotenoids and free from lycopene, subjects ate 25 g tomato puree daily (containing 7.0 mg lycopene and 0.25 mg beta-carotene) for 14 consecutive days. At the beginning and end of tomato supplementation, the carotenoid plasma concentration and the total antioxidant activity of plasma were assessed. Before tomato puree consumption, mean +/- SE total lycopene and beta-carotene plasma concentrations were 0.13 +/- 0.02 micromol/L and 0.24 +/- 0.04 micromol/L, respectively. After tomato puree supplementation, both concentrations increased significantly (0.57 +/- 0.06 micromol/L, P < 0.0001 for total lycopene, and 0.31 +/- 0. 04 micromol/L, P = 0.0036 for beta-carotene); however, total plasma antioxidant capacity values did not change significantly. From our results, intake of a food rich in carotenoids does not seem to modify the antioxidant capacity of plasma as evaluated by the radical trapping antioxidant parameter assay.     

Characterisation of bioactive compounds and assessment of antioxidant activity of different traditional Lycopersicum esculentum L. varieties: chemometric analysis

Abstract

Eight different Serbian genotypes were analysed for their polyphenol, carotenoid, vitamin C content and evaluated for their antioxidant properties. The highest content of biologically important carotenoids such as lutein (4.58?mg/10?g), lycopene (160.64?mg/10?g) and β-carotene (189.64?mg/10?g) were detected in the genotype S606. Rutin was the most abundant phenolic compound in all tastes samples, but its content is highest in the genotype S615 (1424.30?µg/100?g dw). All tomato samples were the great source of vitamin C, where the sample S615 stood out (68.54?mg AA g^?1 of dw). Their content of antioxidant compounds suggested that genotypes S606 and S615 showed the best antioxidant potential. Principal component analysis (PCA) and Partial least squares (PLS) were applied to analyse results. The results obtained in the present study could be of considerable interest for breeding programmes wishing to select tomato genotypes with high biological and nutritional properties.     

Intestinal absorption of lycopene from different matrices and interactions to other carotenoids, the lipid status, and the antioxidant capacity of human plasma

Summary Background: The bioavailability of carotenoids has been investigated in animal studies as well as in human studies, so far mostly for β-carotene. Only few results exist for lycopene. In recent studies, lycopene was significantly better available from processed tomatoes compared to raw tomatoes, when using daily intakes between 16.5 mg and 75 mg lycopene. Aim of the study In a comparative study the availability of a low oral lycopene dosage of 5 mg/d from different food matrices versus soft gel capsules containing tomato oleoresin was assessed. In addition to the plasma carotenoid content, the effect of lycopene ingestion on other plasma carotenoids, the lipid status parameters, and the antioxidant activitys was estimated. Methods Twenty-two female adults (20 – 27 y) were randomized in three groups and were advized to minimize their carotenoid intake for two weeks. After this initial period, two groups received a portion of tomatoes or tomato juice adjusted to a lycopene dose of 5 mg/d, the third group ingested the same dose comprized in soft gel capsules containing tomato oleoresin. During the test period of 6 weeks, the participants continued reducing the intake of carotenoids from food. Fasting blood samples were withdrawn prior to the study, before supplementation started, and then weekly while supplemented. Seven-day dietary records were prepared before the study started and after one week of supplementation. Carotenoids were analyzed by reversed phase HPLC with diode array detection. Dietary records were evaluated using the computer software EBIS 2.1. The plasma total cholesterol, HDL cholesterol, and triglycerides were determined enzymatically. In addition, the antioxidant activity of plasma was estimated by using the TEAC and the TRAP assays. Results The basal levels of lycopene in plasma were comparable for all groups (0.2 – 0.3 μmol/l) and decreased significantly during the two weeks of depletion to approximately 50 % of the basal values. Other plasma carotenoids such as β-carotene and β-cryptoxanthin decreased significantly, too, whereas lutein and zeaxanthin remained unchanged. After supplementation with tomato oleoresin capsules or tomato juice, the plasma lycopene increased significantly, while it remained unchanged during intake of tomatoes. Normal dietary habits were practized of all volunteers before and during the study except vitamin C whose intake was significantly lower during the study period, because the probands were recommended to reduce the intake of fruits and vegetables. Lycopene supplementation did not affect the lipid status parameters of the three groups. After ingestion of lycopene the antioxidant activity of the plasma was not altered. Mean TEAC values were estimated to 0.33 ± 0.05 mmol/l and TRAP values to 1.0 ± 0.1 mmol/l and showed no significant differences in all groups during the whole study period. Conclusions The bioavailability of lycopene varied significantly depending on the administered matrix. Lycopene from tomato oleoresin capsules and tomato juice (processed tomatoes) was better absorbed from the intestine than lycopene from raw tomatoes. The daily intake of 5 mg lycopene, an intake comparable to the usual daily carotenoid intake, did not affect cholesterol and triglycerides in plasma or its antioxidant capacity. Received: 1 March 1999, Accepted: 30 April 1999     

Lycopene and vitamin C concentrations increase in plasma and lymphocytes after tomato intake. Effects on cellular antioxidant protection

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.     

Effect of a tomato drink intervention on insulin-like growth factor (IGF)-1 serum levels in healthy subjects

There is concern that dietary factors can modulate the insulin-like growth factor (IGF) system. The aim of this work was to evaluate the effect of a tomato drink intervention providing small amounts of lycopene and other carotenoids on serum levels of IGF-1. Twenty healthy young subjects participated in a repeated measure double-blind, cross-over design. Subjects consumed 250 ml of a tomato drink or a placebo drink for 26 days separated by 26 days wash-out. The tomato drink intake increased plasma lycopene, phytoene, phytofluene, and beta-carotene concentrations by 0.22, 0.12, 0.13, and 0.18 micromol/L, respectively (P < 0.05). No significant effect of the tomato drink intake on IGF-1 levels was observed. However, changes in lycopene before and after each experimental period were inversely and significantly correlated with those of IGF-1 (r = -0.33, P < 0.05, N = 20). No correlation was found with the other carotenoids. A significant reduction of IGF-1 serum level (-5.7%) was observed in subjects (n = 11) with the highest plasma lycopene response but also IGF-1 levels following the tomato drink intake (P < 0.05). No effect was evident after the placebo treatment. The results suggest that further exploration of the role of tomato lycopene on IGF-1 modulation both on healthy and on subjects at risk is necessary.     

Carotenoid and flavonoid profile and antioxidant activity in “Pomodorino Vesuviano” tomatoes

Tomatoes are one of the most widely consumed vegetables in the Mediterranean Diet. They are a rich source of antioxidant compounds and their consumption is linked with a reduction of various types of pathologies. In addition to geographical and seasonal variables, cultivar is an important factor affecting the profile and the concentration of antioxidant compounds. “Pomodorino Vesuviano” is a Protected Designation of Origin (PDO) tomato cultivar traditionally grown in Campania (southern Italy), which to the best of our knowledge has never been analyzed for bioactive compounds before. Here we present a study conducted to investigate the carotenoid and flavonoid content in tomatoes from this cultivar. Results indicate that Pomodorino Vesuviano is a rich source of antioxidants, with lycopene (78.6 mg/kg fresh weight (fw)) and quercetin (8.52 mg/kg fw) are the major components. Moreover, cell-based studies have suggested that a synergistic effect among phytochemicals in tomatoes is responsible for their antioxidant activity, since the combination of low concentrations of carotenoids and polyphenols (i.e. per se inactive concentrations) resulted in a significant reduction of reactive oxygen species (ROS) formation. .     

A Fast,Reliable and Low-cost Saponification Protocol for Analysis of Carotenoids in Vegetables

Carotenoids are mainly present in vegetables and fruits and display several important biological actions (provitamin A, antioxidant and anticarcinogenic activities and immunomodulation). To assess the intake of carotenoids and their potential health benefits in humans, it is necessary to have reliable information about carotenoid content in food. Saponification is commonly used during analysis of carotenoids in vegetables and fruits to release esterified xanthophylls and to eliminate interfering substances. It is a time-consuming step and involves the use of considerable volumes of solvents in the partition. To reduce the time and costs of the saponification process, we compare the reliability of a “shortcut” (small volumes, vortex 3 min, 20% potassium hydroxide, hexane/methylene chloride extraction) with that of a “standard” protocol (stirring 30 min, 5% potassium hydroxide, petroleum ether/diethyl ether extraction twice plus washings). Accuracy and precision were assessed according to studies of certified reference materials for carotenoid analysis in foods. For lutein, zeaxanthin, α -cryptoxanthin, β -cryptoxanthin, lycopene, α -carotene andβ -carotene, the “shortcut” showed within-day and between-day variability similar to or lower than that of the “standard” protocol, comparable deviation from the assigned values and higher recovery for carotenes, especially for lycopene. Advantages of the “shortcut” include considerably reduced time, higher overall recoveries and lower solvent expenditure, resulting in a reduction in time and total cost of up to 80–90% without loss of accuracy or precision.