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Effects of olive oil and tomato lycopene combination on serum lycopene, lipid profile, and lipid oxidation.
Nutrition. 2006 Mar; 22(3):259-65.N

Abstract

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.

Authors+Show Affiliations

School of Human Life Sciences, University of Tasmania, Launceston, Tasmania, Australia.No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Randomized Controlled Trial
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

16413753

Citation

Ahuja, Kiran D K., et al. "Effects of Olive Oil and Tomato Lycopene Combination On Serum Lycopene, Lipid Profile, and Lipid Oxidation." Nutrition (Burbank, Los Angeles County, Calif.), vol. 22, no. 3, 2006, pp. 259-65.
Ahuja KD, Pittaway JK, Ball MJ. Effects of olive oil and tomato lycopene combination on serum lycopene, lipid profile, and lipid oxidation. Nutrition. 2006;22(3):259-65.
Ahuja, K. D., Pittaway, J. K., & Ball, M. J. (2006). Effects of olive oil and tomato lycopene combination on serum lycopene, lipid profile, and lipid oxidation. Nutrition (Burbank, Los Angeles County, Calif.), 22(3), 259-65.
Ahuja KD, Pittaway JK, Ball MJ. Effects of Olive Oil and Tomato Lycopene Combination On Serum Lycopene, Lipid Profile, and Lipid Oxidation. Nutrition. 2006;22(3):259-65. PubMed PMID: 16413753.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of olive oil and tomato lycopene combination on serum lycopene, lipid profile, and lipid oxidation. AU - Ahuja,Kiran D K, AU - Pittaway,Jane K, AU - Ball,Madeleine J, Y1 - 2006/01/18/ PY - 2005/03/01/received PY - 2005/07/20/accepted PY - 2006/1/18/pubmed PY - 2006/8/1/medline PY - 2006/1/18/entrez SP - 259 EP - 65 JF - Nutrition (Burbank, Los Angeles County, Calif.) JO - Nutrition VL - 22 IS - 3 N2 - 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. SN - 0899-9007 UR - https://www.unboundmedicine.com/medline/citation/16413753/Effects_of_olive_oil_and_tomato_lycopene_combination_on_serum_lycopene_lipid_profile_and_lipid_oxidation_ DB - PRIME DP - Unbound Medicine ER -