Format

Send to

Choose Destination
Biofactors. 2004;21(1-4):203-10.

Antioxidative properties of lycopene and other carotenoids from tomatoes: synergistic effects.

Author information

1
Food Research Program, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, Ontario N1G 5C9, Canada. shij@agr.gc.ca

Abstract

Lycopene is the major carotenoid in tomatoes. Tomatoes contain a matrix of many bioactive components, including vitamin C, vitamin E, other carotenoids (a-, beta-, gamma- carotene, lutein), and flavonoids. Their synergistic interactions, when used in combination, may be responsible for the observed beneficial effects of tomato-based products. This study investigated the synergistic antioxidant activity of lycopene in combination with beta-carotene, vitamin E, and lutein. A liposome system was used to test the synergistic antioxidant activity. The carotenoid mixtures were more efficient in protecting liposome from oxidation than the individual carotenoid. Mixtures of lycopene and vitamin E appear to have the greatest synergistic antioxidant activity.

PMID:
15630198
[Indexed for MEDLINE]

Supplemental Content

Full text links

Icon for Wiley
Loading ...
Support Center