Tomato lycopene and low density lipoprotein oxidation: a human dietary intervention study

Area of Science:

• Nutritional Science
• Cardiovascular Health
• Oxidative Stress Biology

Background:

• Oxidized low-density lipoprotein (LDL) is a key factor in atherosclerosis and coronary heart disease (CHD) development.
• Epidemiological studies suggest an inverse relationship between lycopene intake and CHD risk.
• Lycopene, a potent antioxidant found in tomatoes, warrants investigation for its cardioprotective effects.

Purpose of the Study:

• To investigate the impact of dietary lycopene supplementation on LDL oxidation in healthy human subjects.
• To assess the efficacy of different tomato-based lycopene sources on serum lycopene levels.
• To determine if lycopene supplementation affects markers of lipid peroxidation and LDL oxidation.

Main Methods:

• A controlled study involving 19 healthy participants.
• Dietary lycopene was administered via tomato juice, spaghetti sauce, and tomato oleoresin for one week each.
• Serum lycopene levels were quantified using high-performance liquid chromatography.
• LDL oxidation was assessed by measuring thiobarbituric acid-reactive substances (TBARS) and conjugated dienes (CD).

Main Results:

• Dietary lycopene supplementation significantly increased serum lycopene levels by at least twofold.
• No significant changes were observed in total, LDL, or high-density lipoprotein cholesterol levels.
• Both serum lipid peroxidation and LDL oxidation markers (LDL-TBARS and LDL-CD) were significantly decreased.

Conclusions:

• Dietary lycopene supplementation effectively increases serum lycopene concentrations.
• Lycopene intake demonstrably reduces LDL oxidation and lipid peroxidation in healthy individuals.
• These findings suggest a potential role for lycopene in mitigating cardiovascular disease risk.