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An update on the health effects of tomato lycopene.
Annu Rev Food Sci Technol. 2010; 1:189-210.AR

Abstract

Lycopene is a non-provitamin A carotenoid that is responsible for the red to pink colors seen in tomatoes, pink grapefruit, and other foods. Processed tomato products are the primary dietary lycopene source in the United States. Unlike many other natural compounds, lycopene is generally stable to processing when present in the plant tissue matrix. Recently, lycopene has also been studied in relation to its potential health effects. Although promising data from epidemiological, as well as cell culture and animal, studies suggest that lycopene and the consumption of lycopene containing foods may affect cancer or cardiovascular disease risk, more clinical trial data is needed to support this hypothesis. In addition, future studies are required to understand the mechanism(s) whereby lycopene or its metabolites are proven to possess biological activity in humans.

Authors+Show Affiliations

Department of Food, Bioprocessing, and Nutrition Sciences at North Carolina State University, Raleigh, North Carolina 27695, USA. estory@ncsu.eduNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Review

Language

eng

PubMed ID

22129335

Citation

Story, Erica N., et al. "An Update On the Health Effects of Tomato Lycopene." Annual Review of Food Science and Technology, vol. 1, 2010, pp. 189-210.
Story EN, Kopec RE, Schwartz SJ, et al. An update on the health effects of tomato lycopene. Annu Rev Food Sci Technol. 2010;1:189-210.
Story, E. N., Kopec, R. E., Schwartz, S. J., & Harris, G. K. (2010). An update on the health effects of tomato lycopene. Annual Review of Food Science and Technology, 1, 189-210. https://doi.org/10.1146/annurev.food.102308.124120
Story EN, et al. An Update On the Health Effects of Tomato Lycopene. Annu Rev Food Sci Technol. 2010;1:189-210. PubMed PMID: 22129335.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - An update on the health effects of tomato lycopene. AU - Story,Erica N, AU - Kopec,Rachel E, AU - Schwartz,Steven J, AU - Harris,G Keith, PY - 2011/12/2/entrez PY - 2010/1/1/pubmed PY - 2012/1/6/medline SP - 189 EP - 210 JF - Annual review of food science and technology JO - Annu Rev Food Sci Technol VL - 1 N2 - Lycopene is a non-provitamin A carotenoid that is responsible for the red to pink colors seen in tomatoes, pink grapefruit, and other foods. Processed tomato products are the primary dietary lycopene source in the United States. Unlike many other natural compounds, lycopene is generally stable to processing when present in the plant tissue matrix. Recently, lycopene has also been studied in relation to its potential health effects. Although promising data from epidemiological, as well as cell culture and animal, studies suggest that lycopene and the consumption of lycopene containing foods may affect cancer or cardiovascular disease risk, more clinical trial data is needed to support this hypothesis. In addition, future studies are required to understand the mechanism(s) whereby lycopene or its metabolites are proven to possess biological activity in humans. SN - 1941-1413 UR - https://www.unboundmedicine.com/medline/citation/22129335/An_update_on_the_health_effects_of_tomato_lycopene_ L2 - http://arjournals.annualreviews.org/doi/full/10.1146/annurev.food.102308.124120?url_ver=Z39.88-2003&rfr_id=ori:rid:crossref.org&rfr_dat=cr_pub=pubmed DB - PRIME DP - Unbound Medicine ER -