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Food Chem. 2015 Feb 1;168:203-10. doi: 10.1016/j.foodchem.2014.07.053. Epub 2014 Jul 15.

Influence of olive oil on carotenoid absorption from tomato juice and effects on postprandial lipemia.

Author information

1
Department of Internal Medicine, Institut d'Investigacions Biomèdiques August Pi i Sunyer (IDIBAPS), Hospital Clinic, Faculty of Medicine, University of Barcelona, Barcelona, Spain; CIBER CB06/03 Fisiopatología de la Obesidad y la Nutrición, (CIBERobn), Institute of Health Carlos III, Madrid, Spain.
2
CIBER CB06/03 Fisiopatología de la Obesidad y la Nutrición, (CIBERobn), Institute of Health Carlos III, Madrid, Spain; Nutrition and Food Science Department, XaRTA, INSA, School of Pharmacy, University of Barcelona, Barcelona, Spain.
3
Nutrition and Food Science Department, XaRTA, INSA, School of Pharmacy, University of Barcelona, Barcelona, Spain.
4
Department of Pharmacy and Pharmaceutical Technology, Biopharmaceutics and Pharmacokinetics Unit, School of Pharmacy, University of Barcelona, Barcelona, Spain.
5
CIBER CB06/03 Fisiopatología de la Obesidad y la Nutrición, (CIBERobn), Institute of Health Carlos III, Madrid, Spain; Nutrition and Food Science Department, XaRTA, INSA, School of Pharmacy, University of Barcelona, Barcelona, Spain. Electronic address: lamuela@ub.edu.

Abstract

The potential benefits of tomato-rich diets for the cardiovascular system have been related to plasma concentrations of carotenoids. In addition, the bioavailability of carotenoids from foods depends on their chemical structure, processing and the food matrix. Our aim was to evaluate the effect of adding oil to tomato juice (not treated with heat) on the bioavailability of plasma carotenoids and postprandial lipid response. In a randomized, controlled, crossover feeding trial, eleven healthy volunteers were assigned to receive a single ingestion of 750g of tomato juice (TJ) containing 10% of refined olive oil/70kg body weight (BW) and 750g of TJ without oil/70kg BW on two different days. All lycopene isomers increased significantly in subjects consuming TJ with oil, reaching the maximum concentration at 24h. LDL cholesterol and total cholesterol decreased significantly 6h after the consumption of TJ with oil, which significantly correlated with an increase of trans-lycopene and 5-cis-lycopene, respectively.

KEYWORDS:

Lipid profile; Lycopene; Tomato juice; cis/trans carotenoids

PMID:
25172701
DOI:
10.1016/j.foodchem.2014.07.053
[Indexed for MEDLINE]

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