Skip to main content
ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #184325
Title: ASSESSING BIOAVAILABILITY OF CIS- AND TRANS-LYCOPENE ISOMERS IN HUMANS FED TOMATO-BASED SAUCES

Author
item Ishida, Betty
item Burri, Betty
item Chapman, Mary

Submitted to: International Conference & Exhibition of Nutraceuticals & Functional Foods
Publication Type: Proceedings
Publication Acceptance Date: 7/31/2005
Publication Date: 10/16/2005
Citation: Ishida, B.K., Burri, B.J., Chiu, M.M. Assessing bioavailability of cis- and trans-lycopene isomers in humans fed tomato-based sauces. Int'l Conference & Exhibition of Nutraceuticals & Functional Foods Proceedings. Oct 16-19, 2005. Anaheim, CA. p. 1-6.

Interpretive Summary: Consumption of tomatoes is correlated with a reduced risk of prostate cancer and other degenerative diseases. This protective effect is attributed to the antioxidant properties of lycopene, the compound that is responsible for the red color of tomato. Trans-lycopene, which is a straight-chain compound, is the main form present in red tomato. In Tangerine tomato, the main form is tetra-cis, which is bent. Processing increases cis-lycopene isomers, which are all bent, in red tomato. This seems to make them more easily absorbed. We processed Tangerine tomato into tomato sauce, analyzed the carotenoid content 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 from blood plasma samples from human subjects confirmed that cis-lycopene isomers in the chilis were more easily absorbed than the trans- form and that cis-lycopene isomers increased the absorption of the trans- form. Therefore, the total amount of lycopene absorbed was increased in the presence of cis-lycopene isomers.

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.