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Increases in plasma lycopene concentration after consumption of tomatoes cooked with olive oil

Fielding, JM, Rowley, KG, Cooper, P and ODea, K (2005). Increases in plasma lycopene concentration after consumption of tomatoes cooked with olive oil. Asia Pacific Journal of Clinical Nutrition,14(2):131-136.

Document type: Journal Article
Citation counts: TR Web of Science Citation Count  Cited 24 times in Thomson Reuters Web of Science Article | Citations
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ISI LOC 000229419700003
Title Increases in plasma lycopene concentration after consumption of tomatoes cooked with olive oil
Author Fielding, JM
Rowley, KG
Cooper, P
ODea, K
Journal Name Asia Pacific Journal of Clinical Nutrition
Publication Date 2005
Volume Number 14
Issue Number 2
ISSN 0964-7058   (check CDU catalogue open catalogue search in new window)
Start Page 131
End Page 136
Place of Publication Australia
Publisher HEC Press
HERDC Category C1 - Journal Article (DEST)
Abstract Lycopene is the main carotenoid in tomatoes and it has been hypothesised to be responsible for reducing the risk of some cancers and heart disease. The cooking of tomatoes with olive oil is a characteristic combination in the Southern Mediterranean diet. Previous studies have shown that the absorption of lycopene is greater from processed tomatoes than fresh tomatoes, since the processing breaks down the tomato cell matrix and makes the lycopene more available. The aim of the present study was to determine whether consumption of diced tomatoes cooked with olive oil resulted in higher plasma lycopene concentrations than consumption of diced tomatoes cooked without olive oil. Plasma lycopene concentrations were measured after 5 days on a low lycopene diet and again after a five-day dietary intervention, in healthy subjects, who consumed one meal per day of tomatoes (470 g) cooked with or without extra virgin olive oil (25 ml olive oil). There was an 82% increase in plasma trans-lycopene (P < 0.001) and a 40% in cis-lycopene (P = 0.002) concentrations in the 11 subjects who consumed tomatoes cooked in olive oil. There was no significant change in trans-lycopene (P = 0.684) and a 15% increase in cis-lycopene (P = 0.007) concentrations in 12 subjects consuming tomatoes cooked without olive oil. We conclude that the addition of olive oil to diced tomatoes during cooking greatly increases the absorption of lycopene. The results highlight the importance of cuisine (i.e how a food is prepared and consumed) in determining the bioavailability of dietary carotenoids such as lycopene.
Keywords antioxidant
lycopene
tomatoes
olive oil
cuisine
bioavailability
mediterranean cuisine
beta-carotene
cancer prevention
serum carotenoids
alpha-tocopherol
vegetables
retinol
humans
fruits
risk
bioavailability
 
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