Lycopene is more bioavailable from tomato paste than from fresh tomatoes

Area of Science:

• Nutritional Science
• Food Science
• Human Physiology

Background:

• Lycopene, a potent antioxidant found in tomatoes, has potential health benefits.
• Understanding factors affecting lycopene bioavailability is crucial for optimizing dietary intake.
• Tomato processing may alter nutrient absorption.

Purpose of the Study:

• To compare the bioavailability of lycopene from fresh tomatoes versus tomato paste.
• To investigate the impact of tomato processing on lycopene isomer absorption.
• To assess the effect of corn oil as a fat source on lycopene absorption.

Main Methods:

• A single-dose study comparing fresh tomatoes and tomato paste (23 mg lycopene) with 15 g corn oil.
• Analysis of carotenoid concentrations in the chylomicron fraction post-ingestion.
• Measurement of triacylglycerol response in chylomicrons.
• Comparison of lycopene isomer patterns and peak concentrations.

Main Results:

• Tomato paste yielded 2.5-fold higher peak concentrations of total and all-trans-lycopene.
• Area under the curve (AUC) responses for total lycopene were 3.8-fold higher from tomato paste.
• Significant increases in AUC for lycopene cis-isomers were observed with tomato paste.
• No significant differences in alpha- and beta-carotene response were noted.

Conclusions:

• Lycopene bioavailability is significantly greater from tomato paste than from fresh tomatoes.
• Processing into tomato paste enhances the absorption of lycopene isomers.
• Dietary recommendations may benefit from considering the form of tomato consumption for optimal lycopene intake.