Oil and lycopene type uptake

[Guest guest]

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=Abstra\

ct & 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=Abstra\

ct & 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@...

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