Re: Oil and lycopene type uptake

[Guest guest]

Hi Al:

That is very interesting stuff. And since tomatoes contain fat and

it doesn't seem to work to release the lycopene, then it looks like

it is the TYPE of fat that matters. Hmmmmm.

I wonder if linoleic works as well as oleic seems to, to help

absorption of lycopene?

Rodney.

--- In , Al Pater <old542000@y...>

wrote:

> Hi All,

>

> It has been reported that oil can be used to increase lycopene

uptake. Is this

> uptake association specific to the type of lycopene. Maybe it is.

>

> A good introduction may be the free full-text paper:

>

> Wu K, Schwartz SJ, Platz EA, Clinton SK, Erdman JW Jr, Ferruzzi MG,

Willett WC,

> Giovannucci EL.

> Variations in plasma lycopene and specific isomers over time in a

cohort of U.S.

> men.

> J Nutr. 2003 Jun;133(6):1930-6.

> PMID: 12771341

>

> http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?

cmd=Retrieve & db=pubmed & dopt=Abstract & list_uids=12771341 & query_hl=91

>

> http://www.nutrition.org/cgi/content/full/133/6/1930

>

> See the not pdf-available below.

>

> Fielding JM, Rowley KG, P, O' Dea K.

> Increases in plasma lycopene concentration after consumption of

tomatoes cooked with

> olive oil.

> Asia Pac J Clin Nutr. 2005;14(2):131-6.

> PMID: 15927929

>

> http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?

cmd=Retrieve & db=pubmed & dopt=Abstract & list_uids=15927929 & query_hl=22

>

> ... 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.

>

> Al Pater, PhD; email: old542000@y...

>

> __________________________________________________

>