Location: Processed Foods Research
Title: ASSESSING BIOAVAILABILITY OF CIS- AND TRANS-LYCOPENE ISOMERS IN HUMANS FED TOMATO-BASED SAUCES Authors
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: August 30, 2005
Publication Date: October 16, 2005
Citation: Ishida, B.K., Burri, B.J., Chapman, M.H. 2005. Assessing Bioavailability of CIS- and Trans-Lycopene Isomers in Humans Fed Tomato-Based Sauces. Meeting Abstract Poster #44:153-154. Technical Abstract: Consumption of tomatoes is correlated with reduced risk of prostate cancer and other degenerative diseases, which is attributed to lycopene’s antioxidant properties. Trans-lycopene is the main form in red tomato; in Tangerine tomato it is tetra-cis. Processing increases cis-lycopene slightly in red tomato. We processed Tangerine tomato, analyzed carotenoids after each step, and measured isomer profiles before and after processing. Healthy men and women were fed meals with chili made with either red or Tangerine tomato following two protocols. Results showed that cis-lycopene is more bioavailable than trans- and that cis-lycopene isomers facilitate absorption of trans-lycopene.