Tags

Type your tag names separated by a space and hit enter

The consumption of processed tomato products enhances plasma lycopene concentrations in association with a reduced lipoprotein sensitivity to oxidative damage.
J Nutr. 2003 Mar; 133(3):727-32.JN

Abstract

Lycopene, the predominant carotenoid in tomatoes, is hypothesized to mediate the health benefits of tomato products. We designed a study to examine the change in plasma lycopene and resistance of lipoproteins to ex vivo oxidative stress. Healthy individuals (n = 60; age >40 y; 30 men/30 women) consumed a lycopene-free diet for 1 wk and were subsequently randomized to receive 35 +/- 1, 23 +/- 1 or 25 +/- 1 mg lycopene/d from Campbell's Condensed Tomato Soup (CS), Campbell's Ready To Serve Tomato Soup (RTS) or V8 Vegetable Juice (V8), respectively, for 15 d. Total plasma lycopene concentrations decreased from 0.499 +/- 0.044 to 0.322 +/- 0.027 (35%, P < 0.0001) micro mol/L for the 60 participants during the 7-d washout period. After intervention, total lycopene concentrations increased for those consuming CS, RTS and V8 (compared with the washout period for each group) to 0.784 +/- 0.083 (123%, P < 0.0001), 0.545 +/- 0.061 (57%, P < 0.01) and 0.569 +/- 0.061 (112%, P < 0.0001) micro mol/L, respectively. The concentrations of all lycopene isomers decreased during the washout period. As a percentage of plasma total lycopene isomers for the 60 subjects, all-trans-lycopene decreased from 44.4 +/- 1.2 to 39.6 +/- 1.2 (P < 0.0001), whereas total cis-lycopene isomers increased from 55.6 +/- 1.2 to 60.4 +/- 1.2 (P < 0.0001) during the washout period, a shift that was reversed by consumption of tomato products for 15 d. The ex vivo lipoprotein oxidation lag period, used as a measure of antioxidant capacity, increased significantly from 64.7 +/- 2.4 min at the end of the washout period (all groups) to 70.1 +/- 4.0 (P < 0.05), 68.3 +/- 2.4 (P < 0.05) and 71.7 +/- 4.0 min (P < 0.01) after treatment for the CS, RTS and V8 groups, respectively. This study shows that lycopene concentrations and isomer patterns change rapidly with variation in dietary intake. In addition, 15 d of tomato product consumption significantly enhanced the protection of lipoproteins to ex vivo oxidative stress.

Authors+Show Affiliations

The Department of Food Science and Technology, The James Cancer Hospital and Solove Research Institute, Columbus, OH 43210, USA.No affiliation info availableNo affiliation info available

Pub Type(s)

Clinical Trial
Journal Article
Randomized Controlled Trial

Language

eng

PubMed ID

12612144

Citation

Hadley, Craig W., et al. "The Consumption of Processed Tomato Products Enhances Plasma Lycopene Concentrations in Association With a Reduced Lipoprotein Sensitivity to Oxidative Damage." The Journal of Nutrition, vol. 133, no. 3, 2003, pp. 727-32.
Hadley CW, Clinton SK, Schwartz SJ. The consumption of processed tomato products enhances plasma lycopene concentrations in association with a reduced lipoprotein sensitivity to oxidative damage. J Nutr. 2003;133(3):727-32.
Hadley, C. W., Clinton, S. K., & Schwartz, S. J. (2003). The consumption of processed tomato products enhances plasma lycopene concentrations in association with a reduced lipoprotein sensitivity to oxidative damage. The Journal of Nutrition, 133(3), 727-32.
Hadley CW, Clinton SK, Schwartz SJ. The Consumption of Processed Tomato Products Enhances Plasma Lycopene Concentrations in Association With a Reduced Lipoprotein Sensitivity to Oxidative Damage. J Nutr. 2003;133(3):727-32. PubMed PMID: 12612144.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The consumption of processed tomato products enhances plasma lycopene concentrations in association with a reduced lipoprotein sensitivity to oxidative damage. AU - Hadley,Craig W, AU - Clinton,Steven K, AU - Schwartz,Steven J, PY - 2003/3/4/pubmed PY - 2003/4/12/medline PY - 2003/3/4/entrez SP - 727 EP - 32 JF - The Journal of nutrition JO - J. Nutr. VL - 133 IS - 3 N2 - Lycopene, the predominant carotenoid in tomatoes, is hypothesized to mediate the health benefits of tomato products. We designed a study to examine the change in plasma lycopene and resistance of lipoproteins to ex vivo oxidative stress. Healthy individuals (n = 60; age >40 y; 30 men/30 women) consumed a lycopene-free diet for 1 wk and were subsequently randomized to receive 35 +/- 1, 23 +/- 1 or 25 +/- 1 mg lycopene/d from Campbell's Condensed Tomato Soup (CS), Campbell's Ready To Serve Tomato Soup (RTS) or V8 Vegetable Juice (V8), respectively, for 15 d. Total plasma lycopene concentrations decreased from 0.499 +/- 0.044 to 0.322 +/- 0.027 (35%, P < 0.0001) micro mol/L for the 60 participants during the 7-d washout period. After intervention, total lycopene concentrations increased for those consuming CS, RTS and V8 (compared with the washout period for each group) to 0.784 +/- 0.083 (123%, P < 0.0001), 0.545 +/- 0.061 (57%, P < 0.01) and 0.569 +/- 0.061 (112%, P < 0.0001) micro mol/L, respectively. The concentrations of all lycopene isomers decreased during the washout period. As a percentage of plasma total lycopene isomers for the 60 subjects, all-trans-lycopene decreased from 44.4 +/- 1.2 to 39.6 +/- 1.2 (P < 0.0001), whereas total cis-lycopene isomers increased from 55.6 +/- 1.2 to 60.4 +/- 1.2 (P < 0.0001) during the washout period, a shift that was reversed by consumption of tomato products for 15 d. The ex vivo lipoprotein oxidation lag period, used as a measure of antioxidant capacity, increased significantly from 64.7 +/- 2.4 min at the end of the washout period (all groups) to 70.1 +/- 4.0 (P < 0.05), 68.3 +/- 2.4 (P < 0.05) and 71.7 +/- 4.0 min (P < 0.01) after treatment for the CS, RTS and V8 groups, respectively. This study shows that lycopene concentrations and isomer patterns change rapidly with variation in dietary intake. In addition, 15 d of tomato product consumption significantly enhanced the protection of lipoproteins to ex vivo oxidative stress. SN - 0022-3166 UR - https://www.unboundmedicine.com/medline/citation/12612144/The_consumption_of_processed_tomato_products_enhances_plasma_lycopene_concentrations_in_association_with_a_reduced_lipoprotein_sensitivity_to_oxidative_damage_ L2 - https://academic.oup.com/jn/article-lookup/doi/10.1093/jn/133.3.727 DB - PRIME DP - Unbound Medicine ER -