Processed tomato products as a source of dietary lycopene: bioavailability and antioxidant properties

Can J Diet Pract Res. Winter 2004;65(4):161-5. doi: 10.3148/65.4.2004.161.

Abstract

Oxidative stress is one of the major contributors to increased risk of chronic diseases. A diet rich in tomatoes and tomato products containing lycopene, a carotenoid antioxidant, has been found to protect against these chronic diseases by mitigating oxidative damage. The study aim was to evaluate the effects of a long-term tomato-rich diet, consisting of various processed tomato products, on bioavailability and antioxidant properties of lycopene. Seventeen healthy human subjects (ten men, seven non-pregnant women) participated in the study. Following a two-week washout period during which subjects avoided foods containing lycopene, all subjects consumed test tomato products including tomato juice, tomato sauce, tomato paste, ketchup, spaghetti sauce, and ready-to-serve tomato soup providing 30 mg of lycopene a day for four weeks. At the end of treatment, serum lycopene level increased significantly (p <0.05), from 181.79 +/- 31.25 to 684.7 +/- 113.91 nmol/L. Similarly, total antioxidant potential increased significantly (p <0.05), from 2.26 +/- 0.015 to 2.38 +/- 0.17 mmol/L Trolox equivalent. Lipid and protein oxidation was reduced significantly (p <0.05). The results suggest that a tomato-rich diet containing different sources of lycopene can increase serum lycopene levels and reduce oxidative stress effectively.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Adult
  • Antioxidants / administration & dosage
  • Antioxidants / pharmacokinetics*
  • Biological Availability
  • Carotenoids / administration & dosage
  • Carotenoids / blood
  • Carotenoids / pharmacokinetics*
  • Diet*
  • Female
  • Food Handling / methods
  • Humans
  • Lycopene
  • Lycopersicon esculentum / chemistry*
  • Male
  • Oxidative Stress / drug effects*

Substances

  • Antioxidants
  • Carotenoids
  • Lycopene