Enhanced bioavailability of lycopene when consumed as cis‐isomers from tangerine compared to red tomato juice, a randomized, cross‐over clinical trial. Issue 4 (10th March 2015)

• Record Type: Journal Article
• Authors: Cooperstone, Jessica L.; Ralston, Robin A.; Riedl, Ken M.; Haufe, Thomas C.; Schweiggert, Ralf M.; King, Samantha A.; Timmers, Cynthia D.; Francis, David M.; Lesinski, Gregory B.; Clinton, Steven K.; Schwartz, Steven J.
• Is Part Of: Molecular nutrition & food research. Volume 59:Issue 4(2015:Apr.)
• Page Start: 658
• Page End: 669
• Publication Date: 2015-03-10
• Subjects: Food -- Biotechnology -- Periodicals; Food -- Microbiology -- Periodicals; Nutrition -- Periodicals; Food -- Toxicology -- Periodicals; Nutrition -- Periodicals; Food Microbiology -- Periodicals; Food Technology -- Periodicals; Molecular Biology -- Periodicals; 664.0705
• DOI: 10.1002/mnfr.201400658
• Languages: English
• ISSNs: 1613-4125

Abstract

<abstract abstract-type="main"> <title> <x xml:space="preserve">Abstract</x> </title> <sec id="mnfr2340-sec-0010" sec-type="section"> <title>Scope</title> <p> <italic>Tangerine</italic> tomatoes (<italic>Solanum lycopersicum</italic>) are rich in tetra‐<italic>cis</italic>‐lycopene resulting from natural variation in carotenoid isomerase. Our objective was to compare the bioavailability of lycopene from <italic>tangerine</italic> to red tomato juice, and elucidate physical deposition forms of these isomers in tomatoes by light and electron microscopy.</p> </sec> <sec id="mnfr2340-sec-0020" sec-type="section"> <title>Methods and results</title> <p>Following a randomized cross‐over design, subjects (<italic>n</italic> = 11, 6 M/5 F) consumed two meals delivering 10 mg lycopene from <italic>tangerine</italic> (94% <italic>cis</italic>) or red tomato juice (10% <italic>cis</italic>). Blood was sampled over 12 h and triglyceride‐rich lipoprotein fractions of plasma were isolated and analyzed using HPLC‐DAD‐MS/MS. Lycopene was crystalline in red tomato chromoplasts and globular in <italic>tangerine</italic> tomatoes. With <italic>tangerine</italic> tomato juice we observed a marked 8.5‐fold increase in lycopene bioavailability compared to red tomato juice (<italic>p</italic> < 0.001). Fractional absorption was 47.70 ± 8.81% from <italic>tangerine</italic> and 4.98 ± 1.92% from red tomato juices. Large heterogeneity was observed among subjects.</p> </sec> <sec id="mnfr2340-sec-0030" sec-type="section"> <title>Conclusion</title> <p>Lycopene is markedly more bioavailable from <italic>tangerine</italic> than from red tomato juice, consistent with a predominance of <italic>cis</italic>‐lycopene isomers and presence in chromoplasts in a lipid dissolved globular state. These results justify using <italic>tangerine</italic> tomatoes as a lycopene source in studies examining the potential health benefits of lycopene‐rich foods.</p> </sec> </abstract>