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Carotenoid absorption in humans consuming tomato sauces obtained from tangerine or high-beta-carotene varieties of tomatoes.
J Agric Food Chem. 2007 Feb 21; 55(4):1597-603.JA

Abstract

Tomato sauces were produced from unique tomato varieties to study carotenoid absorption in humans. Tangerine tomatoes, high in cis-lycopene, especially prolycopene (7Z,9Z,7'Z,9'Z), and high-beta-carotene tomatoes as an alternative dietary source of beta-carotene were grown and processed. Sauces were served after 2 week washout periods and overnight fasting for breakfast to healthy subjects (n = 12, 6M/6F) in a randomized crossover design. The serving size was 150 g (containing 15 g of corn oil), tangerine sauce containing 13 mg of lycopene (97.0% as cis-isomers) and high-beta-carotene sauce containing 17 mg of total beta-carotene (1.6% as the 9-cis-isomer) and 4 mg of lycopene. Blood samples were collected 0, 2, 3, 4, 5, 6, 8, and 9.5 h following test meal consumption and carotenoids determined in the plasma triacylglycerol-rich lipoprotein fraction by HPLC-electrochemical detection. Baseline-corrected areas under the concentration vs time curves (AUC) were used as a measure of absorption. AUC0-9.5h values for total lycopene in the tangerine sauce group were 870 +/- 187 (nmol.h)/L (mean +/- SEM) with >99% as cis-isomers (59% as the tetra-cis-isomer). The AUC0-9.5h values for total beta-carotene and lycopene after consumption of the high-beta-carotene sauce were 304 +/- 54 (4% as 9-cis-carotene) and 118 +/- 24 (nmol.h)/L, respectively. Lycopene dose-adjusted triacylglycerol-rich lipoprotein AUC responses in the tangerine sauce group were relatively high when compared to those in the literature and the high-beta-carotene group. The results support the hypothesis that lycopene cis-isomers are highly bioavailable and suggest that special tomato varieties can be utilized to increase both the intake and bioavailability of health-beneficial carotenoids.

Authors+Show Affiliations

Department of Food Science and Technology, 2015 Fyffe Road, The Ohio State University, 320 West 10th Avenue, Columbus, OH 43210, USA.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Randomized Controlled Trial
Research Support, N.I.H., Extramural
Research Support, Non-U.S. Gov't
Research Support, U.S. Gov't, Non-P.H.S.

Language

eng

PubMed ID

17243700

Citation

Unlu, Nuray Z., et al. "Carotenoid Absorption in Humans Consuming Tomato Sauces Obtained From Tangerine or High-beta-carotene Varieties of Tomatoes." Journal of Agricultural and Food Chemistry, vol. 55, no. 4, 2007, pp. 1597-603.
Unlu NZ, Bohn T, Francis D, et al. Carotenoid absorption in humans consuming tomato sauces obtained from tangerine or high-beta-carotene varieties of tomatoes. J Agric Food Chem. 2007;55(4):1597-603.
Unlu, N. Z., Bohn, T., Francis, D., Clinton, S. K., & Schwartz, S. J. (2007). Carotenoid absorption in humans consuming tomato sauces obtained from tangerine or high-beta-carotene varieties of tomatoes. Journal of Agricultural and Food Chemistry, 55(4), 1597-603.
Unlu NZ, et al. Carotenoid Absorption in Humans Consuming Tomato Sauces Obtained From Tangerine or High-beta-carotene Varieties of Tomatoes. J Agric Food Chem. 2007 Feb 21;55(4):1597-603. PubMed PMID: 17243700.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Carotenoid absorption in humans consuming tomato sauces obtained from tangerine or high-beta-carotene varieties of tomatoes. AU - Unlu,Nuray Z, AU - Bohn,Torsten, AU - Francis,David, AU - Clinton,Steven K, AU - Schwartz,Steven J, Y1 - 2007/01/23/ PY - 2007/1/25/pubmed PY - 2007/6/7/medline PY - 2007/1/25/entrez SP - 1597 EP - 603 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 55 IS - 4 N2 - Tomato sauces were produced from unique tomato varieties to study carotenoid absorption in humans. Tangerine tomatoes, high in cis-lycopene, especially prolycopene (7Z,9Z,7'Z,9'Z), and high-beta-carotene tomatoes as an alternative dietary source of beta-carotene were grown and processed. Sauces were served after 2 week washout periods and overnight fasting for breakfast to healthy subjects (n = 12, 6M/6F) in a randomized crossover design. The serving size was 150 g (containing 15 g of corn oil), tangerine sauce containing 13 mg of lycopene (97.0% as cis-isomers) and high-beta-carotene sauce containing 17 mg of total beta-carotene (1.6% as the 9-cis-isomer) and 4 mg of lycopene. Blood samples were collected 0, 2, 3, 4, 5, 6, 8, and 9.5 h following test meal consumption and carotenoids determined in the plasma triacylglycerol-rich lipoprotein fraction by HPLC-electrochemical detection. Baseline-corrected areas under the concentration vs time curves (AUC) were used as a measure of absorption. AUC0-9.5h values for total lycopene in the tangerine sauce group were 870 +/- 187 (nmol.h)/L (mean +/- SEM) with >99% as cis-isomers (59% as the tetra-cis-isomer). The AUC0-9.5h values for total beta-carotene and lycopene after consumption of the high-beta-carotene sauce were 304 +/- 54 (4% as 9-cis-carotene) and 118 +/- 24 (nmol.h)/L, respectively. Lycopene dose-adjusted triacylglycerol-rich lipoprotein AUC responses in the tangerine sauce group were relatively high when compared to those in the literature and the high-beta-carotene group. The results support the hypothesis that lycopene cis-isomers are highly bioavailable and suggest that special tomato varieties can be utilized to increase both the intake and bioavailability of health-beneficial carotenoids. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/17243700/Carotenoid_absorption_in_humans_consuming_tomato_sauces_obtained_from_tangerine_or_high_beta_carotene_varieties_of_tomatoes_ L2 - https://dx.doi.org/10.1021/jf062337b DB - PRIME DP - Unbound Medicine ER -