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Steven J Schwartz - One of the best experts on this subject based on the ideXlab platform.
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thermal processing differentially affects Lycopene and other carotenoids in cis Lycopene containing tangerine tomatoes
Food Chemistry, 2016Co-Authors: Jessica L Cooperstone, David M Francis, Steven J SchwartzAbstract:Tangerine tomatoes, unlike red tomatoes, accumulate cis-Lycopenes instead of the all-trans isomer. cis-Lycopene is the predominating isomeric form of Lycopene found in blood and tissues. Our objective was to understand how thermal processing and lipid concentration affect carotenoid isomerisation and degradation in tangerine tomatoes. We conducted duplicated factorial designed experiments producing tangerine tomato juice and sauce, varying both processing time and lipid concentration. Carotenoids were extracted and analysed using high-performance liquid chromatography with photodiode array detection. Phytoene, phytofluene, ζ-carotene, neurosporene, tetra-cis-Lycopene, all-trans-Lycopene and other-cis-Lycopenes were quantified. Tetra-cis-Lycopene decreased with increasing heating time and reached 80% of the original level in sauce after processing times of 180min. All-trans-Lycopene and other-cis-Lycopenes increased with longer processing times. Total carotenoids and total Lycopene decreased with increased heating times while phytoene and phytofluene were unchanged. These data suggest limiting thermal processing of tangerine tomato products if delivery of tetra-cis-Lycopene is desirable.
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compartmental and noncompartmental modeling of 13c Lycopene absorption isomerization and distribution kinetics in healthy adults
The American Journal of Clinical Nutrition, 2015Co-Authors: Nancy E Moran, Steven J Schwartz, Janet A Novotny, Morgan J Cichon, Ken M Riedl, Elizabeth Grainger, John W Erdman, Steven K ClintonAbstract:BACKGROUND Lycopene, which is a red carotenoid in tomatoes, has been hypothesized to mediate disease-preventive effects associated with tomato consumption. Lycopene is consumed primarily as the all-trans geometric isomer in foods, whereas human plasma and tissues show greater proportions of cis isomers. OBJECTIVE With the use of compartmental modeling and stable isotope technology, we determined whether endogenous all-trans-to-cis-Lycopene isomerization or isomeric-bioavailability differences underlie the greater proportion of Lycopene cis isomers in human tissues than in tomato foods. DESIGN Healthy men (n = 4) and women (n = 4) consumed (13)C-Lycopene (10.2 mg; 82% all-trans and 18% cis), and plasma was collected over 28 d. Unlabeled and (13)C-labeled total Lycopene and Lycopene-isomer plasma concentrations, which were measured with the use of high-performance liquid chromatography-mass spectrometry, were fit to a 7-compartment model. RESULTS Subjects absorbed a mean ± SEM of 23% ± 6% of the Lycopene. The proportion of plasma cis-(13)C-Lycopene isomers increased over time, and all-trans had a shorter half-life than that of cis isomers (5.3 ± 0.3 and 8.8 ± 0.6 d, respectively; P < 0.001) and an earlier time to reach maximal plasma concentration than that of cis isomers (28 ± 7 and 48 ± 9 h, respectively). A compartmental model that allowed for interindividual differences in cis- and all-trans-Lycopene bioavailability and endogenous trans-to-cis-Lycopene isomerization was predictive of plasma (13)C and unlabeled cis- and all-trans-Lycopene concentrations. Although the bioavailability of cis (24.5% ± 6%) and all-trans (23.2% ± 8%) isomers did not differ, endogenous isomerization (0.97 ± 0.25 μmol/d in the fast-turnover tissue Lycopene pool) drove tissue and plasma isomeric profiles. CONCLUSION (13)C-Lycopene combined with physiologic compartmental modeling provides a strategy for following complex in vivo metabolic processes in humans and reveals that postabsorptive trans-to-cis-Lycopene isomerization, and not the differential bioavailability of isomers, drives tissue and plasma enrichment of cis-Lycopene. This trial was registered at clinicaltrials.gov as NCT01692340.
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a comparison of plasma and prostate Lycopene in response to typical servings of tomato soup sauce or juice in men before prostatectomy
British Journal of Nutrition, 2015Co-Authors: Elizabeth Grainger, Steven J Schwartz, Nancy E Moran, Ken M Riedl, Craig W Hadley, Michael C Gong, Kamal S Pohar, Steven K ClintonAbstract:: Tomato product consumption and estimated Lycopene intake are hypothesised to reduce the risk of prostate cancer. To define the impact of typical servings of commercially available tomato products on resultant plasma and prostate Lycopene concentrations, men scheduled to undergo prostatectomy (n 33) were randomised either to a Lycopene-restricted control group ( < 5 mg Lycopene/d) or to a tomato soup (2-2¾ cups prepared/d), tomato sauce (142-198 g/d or 5-7 ounces/d) or vegetable juice (325-488 ml/d or 11-16·5 fluid ounces/d) intervention providing 25-35 mg Lycopene/d. Plasma and prostate carotenoid concentrations were measured by HPLC. Tomato soup, sauce and juice consumption significantly increased plasma Lycopene concentration from 0·68 (sem 0·1) to 1·13 (sem 0·09) μmol/l (66 %), 0·48 (sem 0·09) to 0·82 (sem 0·12) μmol/l (71 %) and 0·49 (sem 0·12) to 0·78 (sem 0·1) μmol/l (59 %), respectively, while the controls consuming the Lycopene-restricted diet showed a decline in plasma Lycopene concentration from 0·55 (sem 0·60) to 0·42 (sem 0·07) μmol/l ( - 24 %). The end-of-study prostate Lycopene concentration was 0·16 (sem 0·02) nmol/g in the controls, but was 3·5-, 3·6- and 2·2-fold higher in tomato soup (P= 0·001), sauce (P= 0·001) and juice (P= 0·165) consumers, respectively. Prostate Lycopene concentration was moderately correlated with post-intervention plasma Lycopene concentrations (r 0·60, P =0·001), indicating that additional factors have an impact on tissue concentrations. While the primary geometric Lycopene isomer in tomato products was all-trans (80-90 %), plasma and prostate isomers were 47 and 80 % cis, respectively, demonstrating a shift towards cis accumulation. Consumption of typical servings of processed tomato products results in differing plasma and prostate Lycopene concentrations. Factors including meal composition and genetics deserve further evaluation to determine their impacts on Lycopene absorption and biodistribution.
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an update on the health effects of tomato Lycopene
Annual Review of Food Science and Technology - (new in 2010), 2010Co-Authors: Erica N Story, Steven J Schwartz, Rachel E Kopec, Keith G HarrisAbstract: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.
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Lycopene from heat induced cis isomer rich tomato sauce is more bioavailable than from all trans rich tomato sauce in human subjects
British Journal of Nutrition, 2007Co-Authors: Nuray Z Unlu, Steven K Clinton, David M Francis, Torsten Bohn, H N Nagaraja, Steven J SchwartzAbstract:Lycopene is present mainly as cis-isomers in human serum and tissues whereas all-trans-Lycopene predominates in tomato products, suggesting that all-trans-Lycopene is isomerised in the body or is less bioavailable. The objectives of the present study were to develop processing conditions for tomatoes to obtain products with different cis-trans-Lycopene isomer distribution and to assess their bioavailability. Healthy adult subjects (n 12) were recruited for this randomised cross-over trial. Each intervention was preceded by a 2-week washout period. Two tomato sauces, one rich in all-trans-Lycopene (32·5 mg total Lycopene/100 g sauce; 5 % cis-isomers), the other high in cis-Lycopene (26·4 mg total Lycopene/100 g sauce; 45 % cis-isomers), were produced by different heat-processing techniques. Each sauce (150 g) was served in a standardised meal at 08.00 hours after overnight fasting. Plasma TAG-rich lipoprotein fractions over 9.5 h following test-meal consumption as a measure of Lycopene absorption were obtained and expressed as baseline-corrected area under the concentration v. time curves (AUC), using HPLC-electrochemical detection. AUC values adjusted for the amount Lycopene consumed showed that total, total cis-, and all-trans-Lycopene responses were significantly higher from the cis-isomer-rich sauce, compared with the all-trans-rich sauce, being 7·30 (SEM 1·45) v. 4·74 (SEM 1·08) nmol £ h/l (P¼0·002), 3·80 (SEM 0·76) v. 1·98 (SEM 0·37) nmol £ h/l (P¼ 0·0005) and 3·50 (SEM 0·76) v. 2·76 (SEM 0·76) nmol £ h/l (P¼0·01), respectively. The present study demonstrates significant Lycopene bioavailability from cis-Lycopene-rich tomato sauce and highlights the importance of considering isomer-distribution for Lycopene bioavailability. Furthermore, processing parameters can be controlled to alter isomer patterns of tomato products and influence Lycopene bioavailability. Cis- and trans-Lycopene: Heat processing: Postprandial absorption: Plasma triacylglycerol-rich lipoprotein fraction
Steven K Clinton - One of the best experts on this subject based on the ideXlab platform.
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compartmental and noncompartmental modeling of 13c Lycopene absorption isomerization and distribution kinetics in healthy adults
The American Journal of Clinical Nutrition, 2015Co-Authors: Nancy E Moran, Steven J Schwartz, Janet A Novotny, Morgan J Cichon, Ken M Riedl, Elizabeth Grainger, John W Erdman, Steven K ClintonAbstract:BACKGROUND Lycopene, which is a red carotenoid in tomatoes, has been hypothesized to mediate disease-preventive effects associated with tomato consumption. Lycopene is consumed primarily as the all-trans geometric isomer in foods, whereas human plasma and tissues show greater proportions of cis isomers. OBJECTIVE With the use of compartmental modeling and stable isotope technology, we determined whether endogenous all-trans-to-cis-Lycopene isomerization or isomeric-bioavailability differences underlie the greater proportion of Lycopene cis isomers in human tissues than in tomato foods. DESIGN Healthy men (n = 4) and women (n = 4) consumed (13)C-Lycopene (10.2 mg; 82% all-trans and 18% cis), and plasma was collected over 28 d. Unlabeled and (13)C-labeled total Lycopene and Lycopene-isomer plasma concentrations, which were measured with the use of high-performance liquid chromatography-mass spectrometry, were fit to a 7-compartment model. RESULTS Subjects absorbed a mean ± SEM of 23% ± 6% of the Lycopene. The proportion of plasma cis-(13)C-Lycopene isomers increased over time, and all-trans had a shorter half-life than that of cis isomers (5.3 ± 0.3 and 8.8 ± 0.6 d, respectively; P < 0.001) and an earlier time to reach maximal plasma concentration than that of cis isomers (28 ± 7 and 48 ± 9 h, respectively). A compartmental model that allowed for interindividual differences in cis- and all-trans-Lycopene bioavailability and endogenous trans-to-cis-Lycopene isomerization was predictive of plasma (13)C and unlabeled cis- and all-trans-Lycopene concentrations. Although the bioavailability of cis (24.5% ± 6%) and all-trans (23.2% ± 8%) isomers did not differ, endogenous isomerization (0.97 ± 0.25 μmol/d in the fast-turnover tissue Lycopene pool) drove tissue and plasma isomeric profiles. CONCLUSION (13)C-Lycopene combined with physiologic compartmental modeling provides a strategy for following complex in vivo metabolic processes in humans and reveals that postabsorptive trans-to-cis-Lycopene isomerization, and not the differential bioavailability of isomers, drives tissue and plasma enrichment of cis-Lycopene. This trial was registered at clinicaltrials.gov as NCT01692340.
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a comparison of plasma and prostate Lycopene in response to typical servings of tomato soup sauce or juice in men before prostatectomy
British Journal of Nutrition, 2015Co-Authors: Elizabeth Grainger, Steven J Schwartz, Nancy E Moran, Ken M Riedl, Craig W Hadley, Michael C Gong, Kamal S Pohar, Steven K ClintonAbstract:: Tomato product consumption and estimated Lycopene intake are hypothesised to reduce the risk of prostate cancer. To define the impact of typical servings of commercially available tomato products on resultant plasma and prostate Lycopene concentrations, men scheduled to undergo prostatectomy (n 33) were randomised either to a Lycopene-restricted control group ( < 5 mg Lycopene/d) or to a tomato soup (2-2¾ cups prepared/d), tomato sauce (142-198 g/d or 5-7 ounces/d) or vegetable juice (325-488 ml/d or 11-16·5 fluid ounces/d) intervention providing 25-35 mg Lycopene/d. Plasma and prostate carotenoid concentrations were measured by HPLC. Tomato soup, sauce and juice consumption significantly increased plasma Lycopene concentration from 0·68 (sem 0·1) to 1·13 (sem 0·09) μmol/l (66 %), 0·48 (sem 0·09) to 0·82 (sem 0·12) μmol/l (71 %) and 0·49 (sem 0·12) to 0·78 (sem 0·1) μmol/l (59 %), respectively, while the controls consuming the Lycopene-restricted diet showed a decline in plasma Lycopene concentration from 0·55 (sem 0·60) to 0·42 (sem 0·07) μmol/l ( - 24 %). The end-of-study prostate Lycopene concentration was 0·16 (sem 0·02) nmol/g in the controls, but was 3·5-, 3·6- and 2·2-fold higher in tomato soup (P= 0·001), sauce (P= 0·001) and juice (P= 0·165) consumers, respectively. Prostate Lycopene concentration was moderately correlated with post-intervention plasma Lycopene concentrations (r 0·60, P =0·001), indicating that additional factors have an impact on tissue concentrations. While the primary geometric Lycopene isomer in tomato products was all-trans (80-90 %), plasma and prostate isomers were 47 and 80 % cis, respectively, demonstrating a shift towards cis accumulation. Consumption of typical servings of processed tomato products results in differing plasma and prostate Lycopene concentrations. Factors including meal composition and genetics deserve further evaluation to determine their impacts on Lycopene absorption and biodistribution.
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Lycopene from heat induced cis isomer rich tomato sauce is more bioavailable than from all trans rich tomato sauce in human subjects
British Journal of Nutrition, 2007Co-Authors: Nuray Z Unlu, Steven K Clinton, David M Francis, Torsten Bohn, H N Nagaraja, Steven J SchwartzAbstract:Lycopene is present mainly as cis-isomers in human serum and tissues whereas all-trans-Lycopene predominates in tomato products, suggesting that all-trans-Lycopene is isomerised in the body or is less bioavailable. The objectives of the present study were to develop processing conditions for tomatoes to obtain products with different cis-trans-Lycopene isomer distribution and to assess their bioavailability. Healthy adult subjects (n 12) were recruited for this randomised cross-over trial. Each intervention was preceded by a 2-week washout period. Two tomato sauces, one rich in all-trans-Lycopene (32·5 mg total Lycopene/100 g sauce; 5 % cis-isomers), the other high in cis-Lycopene (26·4 mg total Lycopene/100 g sauce; 45 % cis-isomers), were produced by different heat-processing techniques. Each sauce (150 g) was served in a standardised meal at 08.00 hours after overnight fasting. Plasma TAG-rich lipoprotein fractions over 9.5 h following test-meal consumption as a measure of Lycopene absorption were obtained and expressed as baseline-corrected area under the concentration v. time curves (AUC), using HPLC-electrochemical detection. AUC values adjusted for the amount Lycopene consumed showed that total, total cis-, and all-trans-Lycopene responses were significantly higher from the cis-isomer-rich sauce, compared with the all-trans-rich sauce, being 7·30 (SEM 1·45) v. 4·74 (SEM 1·08) nmol £ h/l (P¼0·002), 3·80 (SEM 0·76) v. 1·98 (SEM 0·37) nmol £ h/l (P¼ 0·0005) and 3·50 (SEM 0·76) v. 2·76 (SEM 0·76) nmol £ h/l (P¼0·01), respectively. The present study demonstrates significant Lycopene bioavailability from cis-Lycopene-rich tomato sauce and highlights the importance of considering isomer-distribution for Lycopene bioavailability. Furthermore, processing parameters can be controlled to alter isomer patterns of tomato products and influence Lycopene bioavailability. Cis- and trans-Lycopene: Heat processing: Postprandial absorption: Plasma triacylglycerol-rich lipoprotein fraction
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Lycopene from heat induced cis isomer rich tomato sauce is more bioavailable than from all trans rich tomato sauce in human subjects
British Journal of Nutrition, 2007Co-Authors: Nuray Z Unlu, Steven K Clinton, David M Francis, Torsten Bohn, H N Nagaraja, Steven J SchwartzAbstract:Lycopene is present mainly as cis-isomers in human serum and tissues whereas all-trans-Lycopene predominates in tomato products, suggesting that all-trans-Lycopene is isomerised in the body or is less bioavailable. The objectives of the present study were to develop processing conditions for tomatoes to obtain products with different cis-trans-Lycopene isomer distribution and to assess their bioavailability. Healthy adult subjects (n 12) were recruited for this randomised cross-over trial. Each intervention was preceded by a 2-week washout period. Two tomato sauces, one rich in all-trans-Lycopene (32.5 mg total Lycopene/100 g sauce; 5 % cis-isomers), the other high in cis-Lycopene (26.4 mg total Lycopene/100 g sauce; 45 % cis-isomers), were produced by different heat-processing techniques. Each sauce (150 g) was served in a standardised meal at 08.00 hours after overnight fasting. Plasma TAG-rich lipoprotein fractions over 9.5 h following test-meal consumption as a measure of Lycopene absorption were obtained and expressed as baseline-corrected area under the concentration v. time curves (AUC), using HPLC-electrochemical detection. AUC values adjusted for the amount Lycopene consumed showed that total, total cis-, and all-trans-Lycopene responses were significantly higher from the cis-isomer-rich sauce, compared with the all-trans-rich sauce, being 7.30 (sem 1.45) v. 4.74 (sem 1.08) nmol x h/l (P = 0.002), 3.80 (sem 0.76) v. 1.98 (sem 0.37) nmol x h/l (P = 0.0005) and 3.50 (sem 0.76) v. 2.76 (sem 0.76) nmol x h/l (P = 0.01), respectively. The present study demonstrates significant Lycopene bioavailability from cis-Lycopene-rich tomato sauce and highlights the importance of considering isomer-distribution for Lycopene bioavailability. Furthermore, processing parameters can be controlled to alter isomer patterns of tomato products and influence Lycopene bioavailability.
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changes in plasma and oral mucosal Lycopene isomer concentrations in healthy adults consuming standard servings of processed tomato products
Nutrition and Cancer, 2003Co-Authors: Charlotte Moxley Allen, Steven J Schwartz, Edward Giovannucci, Neal E Craft, Valerie L De Groff, Steven K ClintonAbstract:The consumption of tomato products is associated with a reduced risk of cardiovascular disease and several cancers. It is hypothesized that Lycopene, the major carotenoid in tomato products, may mediate this relationship. We designed a study to examine changes in plasma and buccal mucosal cell (BMC) Lycopene concentrations in healthy adults consuming standard daily servings of processed tomato products: spaghetti sauce, tomato soup, or vegetable juice. Thirty-six healthy subjects consumed a Lycopene-free diet for 2 wk and were then assigned to one of three (n = 12) intervention groups consuming daily, single servings of sauce (21 mg Lycopene per ½ cup), soup (12 mg Lycopene per 1 cup), or juice (17 mg Lycopene per 8 oz) for 4 wk. Fasting blood and BMC samples were evaluated by high-performance liquid chromatography analysis for carotenoids and Lycopene isomers. Total plasma Lycopene concentrations (Mean ± SEM) decreased from 1.05 ± 0.07 to 0.54 ± 0.05 mmol/l (49%, P < 0.0001) during the 2-wk washout perio...
David M Francis - One of the best experts on this subject based on the ideXlab platform.
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thermal processing differentially affects Lycopene and other carotenoids in cis Lycopene containing tangerine tomatoes
Food Chemistry, 2016Co-Authors: Jessica L Cooperstone, David M Francis, Steven J SchwartzAbstract:Tangerine tomatoes, unlike red tomatoes, accumulate cis-Lycopenes instead of the all-trans isomer. cis-Lycopene is the predominating isomeric form of Lycopene found in blood and tissues. Our objective was to understand how thermal processing and lipid concentration affect carotenoid isomerisation and degradation in tangerine tomatoes. We conducted duplicated factorial designed experiments producing tangerine tomato juice and sauce, varying both processing time and lipid concentration. Carotenoids were extracted and analysed using high-performance liquid chromatography with photodiode array detection. Phytoene, phytofluene, ζ-carotene, neurosporene, tetra-cis-Lycopene, all-trans-Lycopene and other-cis-Lycopenes were quantified. Tetra-cis-Lycopene decreased with increasing heating time and reached 80% of the original level in sauce after processing times of 180min. All-trans-Lycopene and other-cis-Lycopenes increased with longer processing times. Total carotenoids and total Lycopene decreased with increased heating times while phytoene and phytofluene were unchanged. These data suggest limiting thermal processing of tangerine tomato products if delivery of tetra-cis-Lycopene is desirable.
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Lycopene from heat induced cis isomer rich tomato sauce is more bioavailable than from all trans rich tomato sauce in human subjects
British Journal of Nutrition, 2007Co-Authors: Nuray Z Unlu, Steven K Clinton, David M Francis, Torsten Bohn, H N Nagaraja, Steven J SchwartzAbstract:Lycopene is present mainly as cis-isomers in human serum and tissues whereas all-trans-Lycopene predominates in tomato products, suggesting that all-trans-Lycopene is isomerised in the body or is less bioavailable. The objectives of the present study were to develop processing conditions for tomatoes to obtain products with different cis-trans-Lycopene isomer distribution and to assess their bioavailability. Healthy adult subjects (n 12) were recruited for this randomised cross-over trial. Each intervention was preceded by a 2-week washout period. Two tomato sauces, one rich in all-trans-Lycopene (32·5 mg total Lycopene/100 g sauce; 5 % cis-isomers), the other high in cis-Lycopene (26·4 mg total Lycopene/100 g sauce; 45 % cis-isomers), were produced by different heat-processing techniques. Each sauce (150 g) was served in a standardised meal at 08.00 hours after overnight fasting. Plasma TAG-rich lipoprotein fractions over 9.5 h following test-meal consumption as a measure of Lycopene absorption were obtained and expressed as baseline-corrected area under the concentration v. time curves (AUC), using HPLC-electrochemical detection. AUC values adjusted for the amount Lycopene consumed showed that total, total cis-, and all-trans-Lycopene responses were significantly higher from the cis-isomer-rich sauce, compared with the all-trans-rich sauce, being 7·30 (SEM 1·45) v. 4·74 (SEM 1·08) nmol £ h/l (P¼0·002), 3·80 (SEM 0·76) v. 1·98 (SEM 0·37) nmol £ h/l (P¼ 0·0005) and 3·50 (SEM 0·76) v. 2·76 (SEM 0·76) nmol £ h/l (P¼0·01), respectively. The present study demonstrates significant Lycopene bioavailability from cis-Lycopene-rich tomato sauce and highlights the importance of considering isomer-distribution for Lycopene bioavailability. Furthermore, processing parameters can be controlled to alter isomer patterns of tomato products and influence Lycopene bioavailability. Cis- and trans-Lycopene: Heat processing: Postprandial absorption: Plasma triacylglycerol-rich lipoprotein fraction
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Lycopene from heat induced cis isomer rich tomato sauce is more bioavailable than from all trans rich tomato sauce in human subjects
British Journal of Nutrition, 2007Co-Authors: Nuray Z Unlu, Steven K Clinton, David M Francis, Torsten Bohn, H N Nagaraja, Steven J SchwartzAbstract:Lycopene is present mainly as cis-isomers in human serum and tissues whereas all-trans-Lycopene predominates in tomato products, suggesting that all-trans-Lycopene is isomerised in the body or is less bioavailable. The objectives of the present study were to develop processing conditions for tomatoes to obtain products with different cis-trans-Lycopene isomer distribution and to assess their bioavailability. Healthy adult subjects (n 12) were recruited for this randomised cross-over trial. Each intervention was preceded by a 2-week washout period. Two tomato sauces, one rich in all-trans-Lycopene (32.5 mg total Lycopene/100 g sauce; 5 % cis-isomers), the other high in cis-Lycopene (26.4 mg total Lycopene/100 g sauce; 45 % cis-isomers), were produced by different heat-processing techniques. Each sauce (150 g) was served in a standardised meal at 08.00 hours after overnight fasting. Plasma TAG-rich lipoprotein fractions over 9.5 h following test-meal consumption as a measure of Lycopene absorption were obtained and expressed as baseline-corrected area under the concentration v. time curves (AUC), using HPLC-electrochemical detection. AUC values adjusted for the amount Lycopene consumed showed that total, total cis-, and all-trans-Lycopene responses were significantly higher from the cis-isomer-rich sauce, compared with the all-trans-rich sauce, being 7.30 (sem 1.45) v. 4.74 (sem 1.08) nmol x h/l (P = 0.002), 3.80 (sem 0.76) v. 1.98 (sem 0.37) nmol x h/l (P = 0.0005) and 3.50 (sem 0.76) v. 2.76 (sem 0.76) nmol x h/l (P = 0.01), respectively. The present study demonstrates significant Lycopene bioavailability from cis-Lycopene-rich tomato sauce and highlights the importance of considering isomer-distribution for Lycopene bioavailability. Furthermore, processing parameters can be controlled to alter isomer patterns of tomato products and influence Lycopene bioavailability.
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thermal stability and isomerization of Lycopene in tomato oleoresins from different varieties
Journal of Food Science, 2006Co-Authors: M M Hackett, David M Francis, J H Lee, Steven J SchwartzAbstract:ABSTRACT: Lycopene, a tomato carotenoid, has been associated with the inhibition of certain chronic diseases including prostate cancer. Tomato oleoresin is a lipid-rich material resulting from successive solvent extraction of the tomato fruit. Thermal stability and isomerization of Lycopene in oleoresins prepared from 3 different tomato varieties, Roma, High Lycopene, and Tangerine, and tomato peel waste, were studied at 25 °C, 50 °C, 75 °C, and 100 °C in the dark. Thermally degraded Lycopene compounds and isomers of Lycopene were analyzed by a combination of C30 reversed-phase high-performance liquid chromatograph with a photodiode array detector, UV-visible spectrometer, or mass spectrometer. Effects of antioxidants on Lycopene were also studied at 50 °C. As the storage temperature increased from 25 °C to 100 °C, the degradation of total Lycopene in oleoresin from all samples increased significantly (P <0.05). Lycopene at 25 °C and 50 °C may degrade mainly through oxidation without isomerization. Isomerization of Lycopene in tomato oleoresins increased at 75 °C and 100 °C. Tetra-cis Lycopene in Tangerine tomato varieties followed different degradation and isomerization pathways compared with all-trans Lycopene in other tomato varieties. Addition of α-tocopherol or butylated hydroxytoluene slowed the rate of degradation of Lycopene in oleoresin.
John W Erdman - One of the best experts on this subject based on the ideXlab platform.
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compartmental and noncompartmental modeling of 13c Lycopene absorption isomerization and distribution kinetics in healthy adults
The American Journal of Clinical Nutrition, 2015Co-Authors: Nancy E Moran, Steven J Schwartz, Janet A Novotny, Morgan J Cichon, Ken M Riedl, Elizabeth Grainger, John W Erdman, Steven K ClintonAbstract:BACKGROUND Lycopene, which is a red carotenoid in tomatoes, has been hypothesized to mediate disease-preventive effects associated with tomato consumption. Lycopene is consumed primarily as the all-trans geometric isomer in foods, whereas human plasma and tissues show greater proportions of cis isomers. OBJECTIVE With the use of compartmental modeling and stable isotope technology, we determined whether endogenous all-trans-to-cis-Lycopene isomerization or isomeric-bioavailability differences underlie the greater proportion of Lycopene cis isomers in human tissues than in tomato foods. DESIGN Healthy men (n = 4) and women (n = 4) consumed (13)C-Lycopene (10.2 mg; 82% all-trans and 18% cis), and plasma was collected over 28 d. Unlabeled and (13)C-labeled total Lycopene and Lycopene-isomer plasma concentrations, which were measured with the use of high-performance liquid chromatography-mass spectrometry, were fit to a 7-compartment model. RESULTS Subjects absorbed a mean ± SEM of 23% ± 6% of the Lycopene. The proportion of plasma cis-(13)C-Lycopene isomers increased over time, and all-trans had a shorter half-life than that of cis isomers (5.3 ± 0.3 and 8.8 ± 0.6 d, respectively; P < 0.001) and an earlier time to reach maximal plasma concentration than that of cis isomers (28 ± 7 and 48 ± 9 h, respectively). A compartmental model that allowed for interindividual differences in cis- and all-trans-Lycopene bioavailability and endogenous trans-to-cis-Lycopene isomerization was predictive of plasma (13)C and unlabeled cis- and all-trans-Lycopene concentrations. Although the bioavailability of cis (24.5% ± 6%) and all-trans (23.2% ± 8%) isomers did not differ, endogenous isomerization (0.97 ± 0.25 μmol/d in the fast-turnover tissue Lycopene pool) drove tissue and plasma isomeric profiles. CONCLUSION (13)C-Lycopene combined with physiologic compartmental modeling provides a strategy for following complex in vivo metabolic processes in humans and reveals that postabsorptive trans-to-cis-Lycopene isomerization, and not the differential bioavailability of isomers, drives tissue and plasma enrichment of cis-Lycopene. This trial was registered at clinicaltrials.gov as NCT01692340.
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are the health attributes of Lycopene related to its antioxidant function
Archives of Biochemistry and Biophysics, 2009Co-Authors: John W Erdman, Nikki A Ford, Brian L LindshieldAbstract:A variety of epidemiological trials have suggested that higher intake of Lycopene-containing foods (primarily tomato products) or blood Lycopene concentrations are associated with decreased cardiovascular disease and prostate cancer risk. Of the carotenoids tested, Lycopene has been demonstrated to be the most potent in vitro antioxidant leading many researchers to conclude that the antioxidant properties of Lycopene are responsible for disease prevention. In our review of human and animal trials with Lycopene, or Lycopene-containing extracts, there is limited support for the in vivo antioxidant function for Lycopene. Moreover, tissue levels of Lycopene appear to be too low to play a meaningful antioxidant role. We conclude that there is an overall shortage of supportive evidence for the "antioxidant hypothesis" as Lycopene's major in vivo mechanism of action. Our laboratory has postulated that metabolic products of Lycopene, the lycopenoids, may be responsible for some of Lycopene's reported bioactivity.
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tissue Lycopene concentrations and isomer patterns are affected by androgen status and dietary Lycopene concentration in male f344 rats
Journal of Nutrition, 2000Co-Authors: Thomas Williammaxwell Boileau, Steven K Clinton, John W ErdmanAbstract:: Diets rich in Lycopene from tomato products as well as greater concentrations of blood Lycopene have been associated with a decreased risk for prostate cancer in epidemiologic studies. However, little is known about factors modulating Lycopene absorption, metabolism and tissue distribution in humans and animal models of prostate cancer. A 2 x 4 factorial design was used to measure the effects of androgen status (castrated vs. intact), dietary Lycopene concentration (0.00-5.00 g/kg Lycopene) and their interaction on tissue Lycopene accumulation and isomer patterns in male F344 rats. Male F344 rats ( 14 wk old; 44 castrated, 44 intact) were randomly assigned to one of four diets containing total Lycopene concentrations of 0.00, 0.05, 0.50 or 5.00 g/kg as beadlets and fed for 8 wk. Tissue total Lycopene and cis/trans Lycopene profiles were determined by HPLC. Tissue and serum Lycopene concentrations increased significantly (P < 0.01) as dietary Lycopene levels increased between 0.00 and 0.50 g/kg. No further increases in serum or tissue concentrations were seen in rats fed dietary Lycopene between 0.50 and 5.00 g/kg. As dietary Lycopene increased, so did the percentage of cis Lycopene in the liver (P < 0.05), due primarily to an increase in the 5-cis isomer. Castrated rats accumulated twice (P < 0.01) the liver Lycopene as compared to intact controls, with no effect of castration on serum Lycopene or adrenal, kidney, adipose, or lung tissue concentration. Livers from castrated rats had a greater proportion of cis-Lycopene than those of intact rats (P < 0.05). A significant interaction between dietary Lycopene concentration and androgen status was seen for liver Lycopene concentration (P < 0.01). We conclude that serum and tissue Lycopene reaches a plateau between 0.05 and 0.50 g/kg dietary Lycopene, the tissue cis/trans Lycopene ratio increases with greater dietary Lycopene and androgens modulate hepatic Lycopene metabolism.
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cis Lycopene is more bioavailable than trans Lycopene in vitro and in vivo in lymph cannulated ferrets
Journal of Nutrition, 1999Co-Authors: Amy C Boileau, N R Merchen, Katherine Wasson, Christine Atkinson, John W ErdmanAbstract:Lycopene is the predominant carotenoid in tomatoes and tomato-based foods and is also a predominant carotenoid in human serum and tissues. Intake of Lycopene-rich foods was recently associated with decreased risk for several chronic diseases. The observation that serum and tissue Lycopene is more than 50% cis-Lycopene, whereas tomatoes and tomato-based foods contain mainly all-trans-Lycopene, has led to the hypothesis that cis-isomers of Lycopene are more bioavailable. We tested this hypothesis both in vitro (study 1) and in vivo (study 2). In study 1, bile acid micelles containing crystalline Lycopene were prepared. The crystalline Lycopene used for these analyses was 54.4% cis-Lycopene. The optically clear micelle preparation contained 75.9% cis-Lycopene in repeated analyses. In study 2, mesenteric lymph duct cannulated ferrets were used to study the in vivo absorption of Lycopene from Lycored TM (an ethyl acetate extract of tomatoes containing 5% Lycopene by weight; of which 91% was all-trans Lycopene). Before being anesthetized, male ferrets (n = 7) were dosed orally with 40 mg Lycopene per kg body weight in soybean oil. Lymph secretions were collected, on ice, for 2 h. The residual stomach and small intestinal contents, mucosa lining, lymph secretion and serum were analyzed by HPLC. Whereas the dose, stomach and intestinal contents contained 6.2-17.5% cis-Lycopene, the mesenteric lymph secretions contained significantly more, 77.4%, cis-Lycopene (P < 0.01). These studies demonstrate that in ferrets, cis-isomers of Lycopene are more bioavailable than trans-Lycopene probably because cis-isomers are more soluble in bile acid micelles and may be preferentially incorporated into chylomicrons.
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cis trans Lycopene isomers carotenoids and retinol in the human prostate
Cancer Epidemiology Biomarkers & Prevention, 1996Co-Authors: Steven K Clinton, Steven J Schwartz, Curt Emenhiser, David G Bostwick, Alexa W Williams, Billy J Moore, John W ErdmanAbstract:An evaluation of the Health Professionals Follow-Up Study has detected a lower prostate cancer risk associated with the greater consumption of tomatoes and related food products. Tomatoes are the primary dietary source of Lycopene, a non-provitamin A carotenoid with potent antioxidant activity. Our goal was to define the concentrations of Lycopene, other carotenoids, and retinol in paired benign and malignant prostate tissue from 25 men, ages 53 to 74, undergoing prostatectomy for localized prostate cancer. The concentrations of specific carotenoids in the benign and malignant prostate tissue from the same subject are highly correlated. Lycopene and all-trans beta-carotene are the predominant carotenoids observed, with means +/- SE of 0.80 +/- 0.08 nmol/g and 0.54 +/- 0.09, respectively. Lycopene concentrations range from 0 to 2.58 nmol/g, and all-trans beta-carotene concentrations range from 0.09 to 1.70 nmol/g. The 9-cis beta-carotene isomer, alpha-carotene, lutein, alpha-cryptoxanthin, zeaxanthin, and beta-cryptoxanthin are consistently detectable in prostate tissue. No significant correlations between the concentration of Lycopene and the concentrations of any other carotenoid are observed. In contrast, strong correlations between prostate beta-carotene and alpha-carotene are noted (correlation coefficient, 0.88; P < 0.0001), as are correlations between several other carotenoid pairs, which reflects their similar dietary origins. Mean vitamin A concentration in the prostate is 1.52 nmol/g, with a range of 0.71 to 3.30 nmol/g. We further evaluated tomato-based food products, serum, and prostate tissue for the presence of geometric Lycopene isomers using high-performance liquid chromatography with a polymeric C30 reversed phase column. All-trans Lycopene accounts for 79 to 91% and cis Lycopene isomers for 9 to 21% of total Lycopene in tomatoes, tomato paste, and tomato soup. Lycopene concentrations in the serum of men range between 0.60 and 1.9 nmol/ml, with 27 to 42% all-trans Lycopene and 58 to 73% cis-isomers distributed among 12 to 13 peaks, depending upon their chromatographic resolution. In striking contrast with foods, all-trans Lycopene accounts for only 12 to 21% and cis isomers for 79 to 88% of total Lycopene in benign or malignant prostate tissues. cis Isomers of Lycopene within the prostate are distributed among 14 to 18 peaks. We conclude that a diverse array of carotenoids are found in the human prostate with significant intra-individual variation. The presence of Lycopene in the prostate at concentrations that are biologically active in laboratory studies supports the hypothesis that Lycopene may have direct effects within the prostate and contribute to the reduced prostate cancer risk associated with the reduced prostate cancer risk associated with the consumption of tomato-based foods. The future identification and characterization of geometric Lycopene isomers may lead to the development of novel agents for chemoprevention studies.
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increasing cis Lycopene content of the oleoresin from tomato processing byproducts using supercritical carbon dioxide
Lwt - Food Science and Technology, 2018Co-Authors: Lisbeth Vallecillayepez, Ozan N CiftciAbstract:Abstract “Natural” Lycopene is expensive and can be obtained from tomatoes; therefore, commercial Lycopene is mostly obtained from chemical synthesis. Tomato processing byproducts represent a low-cost source of high-value Lycopene. Cis-Lycopene is more bioavailable than trans-Lycopene; however, 95% of the Lycopene in tomato is in all-trans form. The objective of this study was to obtain a cis-Lycopene-rich oleoresin from tomato peels and seeds using supercritical carbon dioxide (SC-CO2) and to compare it with the conventional hexane extraction. The highest oleoresin yield (246 g/kg) was obtained from 100% seeds; with SC-CO2 extraction at lower temperature (40 °C) and higher pressure (50 MPa), whereas the highest cis-Lycopene content was obtained at higher temperature (80 °C) and lower pressure (30 MPa) from 100% peels. SC-CO2-extracted oleoresins contained up to 67% of cis-Lycopene, whereas it was only 34% in the hexane-extracted ones. When the oleoresin was centrifuged, the upper oil fraction (supernatant) contained up to 82% of cis-Lycopene. SC-CO2 can enhance the efficacy of Lycopene during extraction stage in a simple and clean way.
