title: Lycopene from heat-induced cis-isomer-rich tomato sauce is more bioavailable than from all-trans-rich tomato sauce in human subjects.
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 x h/l (P = 0.002), 3.80 (sem 0.76) v. 1.98 (sem 0.37) nmol x h/l (P = 0.0005) and 3.50 (sem 0.76) v. 2.76 (sem 0.76) nmol x 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.
authors: Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210, USA.
authors: Nuray Z
authors: NZ
authors: Unlu
authors: Torsten
authors: T
authors: Bohn
authors: David M
authors: DM
authors: Francis
authors: Haikady N
authors: HN
authors: Nagaraja
authors: Steven K
authors: SK
authors: Clinton
authors: Steven J
authors: SJ
authors: Schwartz
mesh_terms: D000328:Adult; D016588:Anticarcinogenic Agents / Q000008:administration & dosage / Q000097:blood / Q000493:pharmacokinetics*; D019540:Area Under Curve; D001682:Biological Availability; D002338:Carotenoids / Q000008:administration & dosage / Q000097:blood / Q000493:pharmacokinetics*; D002784:Cholesterol / Q000097:blood; D003212:Condiments; D018592:Cross-Over Studies; D005260:Female; D005511:Food Handling / Q000379:methods*; D006358:Hot Temperature; D006801:Humans; D007408:Intestinal Absorption / Q000502:physiology; D007536:Isomerism; D008074:Lipoproteins / Q000097:blood; D000077276:Lycopene; D018551:Solanum lycopersicum / Q000737:chemistry*; D008297:Male; D019518:Postprandial Period / Q000502:physiology; D014280:Triglycerides / Q000097:blood
chemical_list: D016588:Anticarcinogenic Agents; D008074:Lipoproteins; D014280:Triglycerides; D002338:Carotenoids; D002784:Cholesterol; D000077276:Lycopene