Re: Re: Obesity prostate cancer protection?

[Guest guest]

Rod: the list you posted is already daunting. Eating cooked tomatoes with a bit of fat (such as olive oil with tomato sauce) (for optimal lycopene) is a good protector. You have that on the list.

If you look at the study it notes a " modest " relationship between obesity and protection. I read that as " weak " . Also as has been suggested so many times in the past, we don't know if they weeded out those that were slim because of fraility or illness.

on 8/9/2005 7:20 AM, Rodney at perspect1111@... wrote:

Hi folks:

If anyone has any suggestions to add to this list please post them.

ty.

Rodney.

[Guest guest]

Rod: the list you posted is already daunting. Eating cooked tomatoes with a bit of fat (such as olive oil with tomato sauce) (for optimal lycopene) is a good protector. You have that on the list.

If you look at the study it notes a " modest " relationship between obesity and protection. I read that as " weak " . Also as has been suggested so many times in the past, we don't know if they weeded out those that were slim because of fraility or illness.

on 8/9/2005 7:20 AM, Rodney at perspect1111@... wrote:

Hi folks:

If anyone has any suggestions to add to this list please post them.

ty.

Rodney.

[Guest guest]

I don't remember seeing this from Jeff (although I might have missed this). All the sources I've read say to add a bit of fat.

Or use a fat source such as a nut or two (which most of us add to our diet anyway)

on 8/9/2005 8:24 AM, drsusanforshey at drsusanforshey@... wrote:

I believe Jeff Novick pointed out there is enough fat present already

in the tomato itself for adequate absorption. (I don't like the idea

of taking extra fat)

[Guest guest]

I don't remember seeing this from Jeff (although I might have missed this). All the sources I've read say to add a bit of fat.

Or use a fat source such as a nut or two (which most of us add to our diet anyway)

on 8/9/2005 8:24 AM, drsusanforshey at drsusanforshey@... wrote:

I believe Jeff Novick pointed out there is enough fat present already

in the tomato itself for adequate absorption. (I don't like the idea

of taking extra fat)

[Guest guest]

Here is the post mentioned. My point is that it isnt neccessary to add

extracted oils/fats to tomatoes to get the benefit. Extracted oils/are very

recent additions in the food supply (in the context of our ancestral diet).

And, tomatoes are over 10% fat as is.

Reagrds

Jeff

>>Essentially no absorption of carotenoids was observed when salads with

fat-free salad dressing were consumed.

None?

I have not seen the whole study but would really doubt this as it is opposition

to what many other studies have shown.

For instance how about the recent discussion of ORAC? They didnt put oil on

any vegetable before testing them and some testing very high. Some of the

early studies on ORAC also studied not only the ORAC of food but its effects on

blood " after " the food was digested and showed sgnificant improvements.

Jeff

Eur J Clin Nutr. 2004 May;58(5):803-11. Related Articles, Links

Click here to read

Lycopene and beta-carotene are bioavailable from lycopene 'red' carrots in

humans.

Horvitz MA, Simon PW, Tanumihardjo SA.

Department of Nutritional Sciences, University of Wisconsin-Madison, Madison, WI

53706, USA.

OBJECTIVE: The purpose of this study was to determine if lycopene and

beta-carotene are bioavailable from lycopene red carrots and if lycopene

absorption is affected by carrot fiber. DESIGN: Two crossover studies in humans

attempted to compare the relative bioavailability of lycopene and beta-carotene

from tomato paste to a genetically selected lycopene red carrot during chronic

feeding. Each study contained three treatment groups. The vehicle of

administration was muffins. INTERVENTION AND METHODS: Study 1 (n=9) used white

carrots (0 mg lycopene/day), red carrots (5 mg/day), and tomato paste (20

mg/day). Study 2 (n=10) used red carrots (2.6 mg/day), tomato paste (5 mg/day),

and tomato paste plus white carrots (5 mg/day). Each intervention lasted 11 days

with a 10-day washout period between treatments. Serum lycopene and

beta-carotene were measured by HPLC. RESULTS: Statistical analysis indicated a

significant effect of muffin type in study 1 (P<0.001), and a significant

treatment by sequence interaction in study 2 (P=0.04). The response to

increasing amounts of lycopene is linear at the levels fed in these studies

(r=0.94). The data suggest that maintenance of serum lycopene concentrations at

0.3 micromol/l occurs at about 2 mg/day of lycopene from mixed dietary sources

and a serum plateau occurs at >/=20 mg/day. CONCLUSIONS: These results show that

lycopene and beta-carotene are bioavailable from red carrots and lycopene

absorption seems to be affected by carrot fiber. Making inferences from both

studies, the lycopene in the red carrot is about 44% as bioavailable as that

from tomato paste. Red carrots provide an alternative to tomato paste as a good

dietary source of lycopene and also provide bioavailable beta-carotene.

Eur J Nutr. 2003 Dec;42(6):338-45. Related Articles, Links

Beta-carotene bioavailability from differently processed carrot meals in human

ileostomy volunteers.

Livny O, Reifen R, Levy I, Madar Z, Faulks R, Southon S, Schwartz B.

Institute of Biochemistry, Food Science and Nutrition, Faculty of Agricultural,

Food and Environmental Quality Sciences, The Hebrew University of Jerusalem,

76100, Rehovot, Israel.

BACKGROUND: Carotenoids contribute to the beneficial effects of fruits and

vegetables consumption; however, the bioavailability of these compounds from

fresh or processed foods is not well established. AIM OF THE STUDY: We evaluated

the bioavailability of beta-carotene (15 mg) from a single meal composed of

cooked, pureed carrots and compared it to raw, chopped carrots. METHODS: Test

meals were given to overnight-fastedileostomy volunteers (n = 8) along with

skimmed-milk yogurt containing 40 g of added sunflower oil. Blood and complete

ileal effluent samples were collected over a 24 h period. Samples were

solvent-extracted and the beta-carotene content measured by HPLC. RESULTS:

Kinetics of excretion of cis and trans beta-carotene were similar. More

beta-carotene was absorbed from puree as compared to raw carrots. Carotenoid

mass-balance calculations indicated that 65.1 +/- 7.4% of the beta-carotene was

absorbed from cooked pureed carrot meals, vs. 41.4 +/- 7.4 % from raw, chopped

carrot meals. Gastrointestinal transit parameters did not differ significantly

among the volunteers. As expected, the calculated lag phase was five times

longer for raw vs. cooked carrots. Mean t-end, t-1/2 and rate of mass transit

resulted in similar values for both raw and cooked carrot meals. A moderate

response in carotenoid plasma profile was observed for cooked carrot test meals.

CONCLUSIONS: Significantly more beta-carotene was absorbed from meals containing

cooked, pureed carrots than from meals containing the raw vegetable. Moderate

carotenoid plasma response was detected within 6 h following the administration

of cooked processed carotenoid-containing single meal.

: J Nutr. 2005 Apr;135(4):790-4. Related Articles, Links

Click here to read

Enrichment of tomato paste with 6% tomato peel increases lycopene and

beta-carotene bioavailability in men.

Reboul E, Borel P, Mikail C, Abou L, Charbonnier M, Caris-Veyrat C, Goupy P,

Portugal H, Lairon D, Amiot MJ.

INSERM, U476 Nutrition Humaine et lipides, INRA, UMR 1260, Univ Mediterranee

Aix-Marseille 2, Marseille F-13385, France.

A high intake of tomato products is associated with a lower incidence of upper

aerodigestive tract and prostate cancers. This beneficial effect might be

explained by a higher intake of carotenoids such as lycopene and/or

beta-carotene. Because tomato peels, usually eliminated during tomato

processing, are a valuable source of these carotenoids, we designed a study to

examine whether a tomato paste enriched in tomato peels (ETP, 6% peel) increases

the absorption of these carotenoids compared to a classically made tomato paste

(CTP). Carotenoid bioaccessibility was evaluated using an in vitro digestion

model by measuring the amount of carotenoids transferred from the pastes to

micelles. Carotenoid absorption by human intestinal cells (Caco-2) was evaluated

after the addition of carotenoid-rich micelles (obtained from the in vitro

digestion of the 2 pastes). Carotenoid bioavailability in humans was assessed by

measuring chylomicron carotenoid responses in a postprandial experiment in which

8 healthy men consumed 2 meals containing either the ETP or the CTP. ETP

contained 47.6 mg lycopene (58% more than CTP) and 1.75 mg beta-carotene (99%

more than CTP) per 100 g of paste. In micelles, 30% more lycopene and 81% more

beta-carotene were recovered after ETP than after CTP in vitro digestion. The

amount of carotenoids absorbed by Caco-2 cells was 75% greater (P < or = 0.05)

for lycopene and 41% greater (P < or = 0.05) for beta-carotene after the

addition of micelles from ETP than from CTP. After ETP intake the chylomicron

beta-carotene response was 74% greater than after CTP intake, and the lycopene

response tended to be greater (34.1%, P = 0.093). Peel enrichment of tomato

paste with tomato peel is an interesting option for increasing lycopene and

beta-carotene intakes.

Eur J Clin Nutr. 2002 May;56(5):425-30. Related Articles, Links

Estimation of carotenoid accessibility from carrots determined by an in vitro

digestion method.

Hedren E, V, Svanberg U.

Department of Food Science, Chalmers University of Technology, Goteborg, Sweden.

eleen.hedren@...

OBJECTIVE: To develop an in vitro digestion method to assess the impact of heat

treatment, particle size and presence of oil on the accessibility (available for

absorption) of alpha- and beta-carotene in carrots. DESIGN: Raw and cooked

carrots were either homogenized or cut into pieces similar to chewed items in

size. The carrot samples, with or without added cooking oil, were exposed to an

in vitro digestion procedure. Adding a pepsin-HCl solution at pH 2.0 simulated

the gastric phase. In the subsequent intestinal phase, pH was adjusted to 7.5

and a pancreatin-bile extract mixture was added. Carotenoids released from the

carrot matrix during the digestion were extracted and quantified on

high-performance liquid chromatography (HPLC). RESULTS: Three percent of the

total beta-carotene content was released from raw carrots in pieces. When

homogenized (pulped) 21% was released. Cooking the pulp increased the

accessibility to 27%. Addition of cooking oil to the cooked pulp further

increased the released amount to 39%. The trends for alpha-carotene were similar

to those for beta-carotene. CONCLUSION: The described in vitro digestion method

allows a rapid estimation of carotene accessibility in processed carrots, which

may reliably predict in vivo behavior. SPONSORSHIP: This study was supported by

the Swedish International Development ation Agency (SIDA) and the

International Program in the Chemical Sciences (IPICS), Uppsala University,

Sweden.

J Nutr. 2002 Feb;132(2):159-67. Related Articles, Links

Click here to read

Alpha- and beta-carotene from a commercial puree are more bioavailable to humans

than from boiled-mashed carrots, as determined using an extrinsic stable isotope

reference method.

AJ, Nguyen CH, You CS, Swanson JE, Emenhiser C, RS.

Division of Nutritional Sciences and Department of Food Science, Cornell

University, Ithaca, NY 14853, USA.

The extent to which processing affects the carotene or vitamin A value of foods

is poorly understood. An extrinsic reference method was used to estimate the

mass of carotenes and vitamin A derived from various preparations made from the

same lot of carrots. Using a repeated-measures design, nine healthy adult

subjects consumed test meals of either carrot puree (commercial baby food) or

boiled-mashed carrots on separate days; six of the subjects also consumed a test

meal of raw-grated carrot. Test meals supplied 34.7 micromol (18.6 mg) carrot

beta-carotene (beta C), plus 6 micromol deuterium-labeled retinyl acetate

(d(4)-RA) in oil solution. Baseline-adjusted carotene and retinyl ester

(R-ester) area-under-curve (AUC) responses in the triacylglycerol-rich

lipoprotein (TRL) fraction (0-8.5 h) were determined using HPLC and gas

chromatography-mass spectrometry. The masses of absorbed beta C, alpha-carotene

(alpha C) and R-ester were estimated by comparing their AUC values with that of

deuterium-labeled retinyl ester (d(4)-R-ester), assuming the latter represented

80% of the d(4)-RA reference dose. Absorption of beta C and alpha C was

approximately twofold greater from carrot puree than from boiled-mashed carrots,

whereas the retinol yield was only marginally (P = 0.11) influenced by

treatment. Carotene and R-ester absorption from raw-grated carrot was

intermediate to, and did not differ significantly from the cooked preparations.

The vitamin A yield (puree, 0.53 mg; boiled-mashed, 0.44 mg) of cooked carrot

containing 18.6 mg beta C was substantially less than that predicted by current

convention and limited primarily by intestinal carotene uptake. Processing can

therefore significantly improve bioavailability of carrot carotenes, and in some

cases influence the carotene value more than the intrinsic vitamin A value.

And yes, they do have over 10% fat in them.

>>Essentially no absorption of carotenoids was observed when salads with

fat-free salad dressing were consumed.

None?

I have not seen the whole study but would really doubt this as it is opposition

to what many other studies have shown.

For instance how about the recent discussion of ORAC? They didnt put oil on

any vegetable before testing them and some testing very high. Some of the

early studies on ORAC also studied not only the ORAC of food but its effects on

blood " after " the food was digested and showed sgnificant improvements.

Jeff

Eur J Clin Nutr. 2004 May;58(5):803-11. Related Articles, Links

Click here to read

Lycopene and beta-carotene are bioavailable from lycopene 'red' carrots in

humans.

Horvitz MA, Simon PW, Tanumihardjo SA.

Department of Nutritional Sciences, University of Wisconsin-Madison, Madison, WI

53706, USA.

OBJECTIVE: The purpose of this study was to determine if lycopene and

beta-carotene are bioavailable from lycopene red carrots and if lycopene

absorption is affected by carrot fiber. DESIGN: Two crossover studies in humans

attempted to compare the relative bioavailability of lycopene and beta-carotene

from tomato paste to a genetically selected lycopene red carrot during chronic

feeding. Each study contained three treatment groups. The vehicle of

administration was muffins. INTERVENTION AND METHODS: Study 1 (n=9) used white

carrots (0 mg lycopene/day), red carrots (5 mg/day), and tomato paste (20

mg/day). Study 2 (n=10) used red carrots (2.6 mg/day), tomato paste (5 mg/day),

and tomato paste plus white carrots (5 mg/day). Each intervention lasted 11 days

with a 10-day washout period between treatments. Serum lycopene and

beta-carotene were measured by HPLC. RESULTS: Statistical analysis indicated a

significant effect of muffin type in study 1 (P<0.001), and a significant

treatment by sequence interaction in study 2 (P=0.04). The response to

increasing amounts of lycopene is linear at the levels fed in these studies

(r=0.94). The data suggest that maintenance of serum lycopene concentrations at

0.3 micromol/l occurs at about 2 mg/day of lycopene from mixed dietary sources

and a serum plateau occurs at >/=20 mg/day. CONCLUSIONS: These results show that

lycopene and beta-carotene are bioavailable from red carrots and lycopene

absorption seems to be affected by carrot fiber. Making inferences from both

studies, the lycopene in the red carrot is about 44% as bioavailable as that

from tomato paste. Red carrots provide an alternative to tomato paste as a good

dietary source of lycopene and also provide bioavailable beta-carotene.

Eur J Nutr. 2003 Dec;42(6):338-45. Related Articles, Links

Beta-carotene bioavailability from differently processed carrot meals in human

ileostomy volunteers.

Livny O, Reifen R, Levy I, Madar Z, Faulks R, Southon S, Schwartz B.

Institute of Biochemistry, Food Science and Nutrition, Faculty of Agricultural,

Food and Environmental Quality Sciences, The Hebrew University of Jerusalem,

76100, Rehovot, Israel.

BACKGROUND: Carotenoids contribute to the beneficial effects of fruits and

vegetables consumption; however, the bioavailability of these compounds from

fresh or processed foods is not well established. AIM OF THE STUDY: We evaluated

the bioavailability of beta-carotene (15 mg) from a single meal composed of

cooked, pureed carrots and compared it to raw, chopped carrots. METHODS: Test

meals were given to overnight-fastedileostomy volunteers (n = 8) along with

skimmed-milk yogurt containing 40 g of added sunflower oil. Blood and complete

ileal effluent samples were collected over a 24 h period. Samples were

solvent-extracted and the beta-carotene content measured by HPLC. RESULTS:

Kinetics of excretion of cis and trans beta-carotene were similar. More

beta-carotene was absorbed from puree as compared to raw carrots. Carotenoid

mass-balance calculations indicated that 65.1 +/- 7.4% of the beta-carotene was

absorbed from cooked pureed carrot meals, vs. 41.4 +/- 7.4 % from raw, chopped

carrot meals. Gastrointestinal transit parameters did not differ significantly

among the volunteers. As expected, the calculated lag phase was five times

longer for raw vs. cooked carrots. Mean t-end, t-1/2 and rate of mass transit

resulted in similar values for both raw and cooked carrot meals. A moderate

response in carotenoid plasma profile was observed for cooked carrot test meals.

CONCLUSIONS: Significantly more beta-carotene was absorbed from meals containing

cooked, pureed carrots than from meals containing the raw vegetable. Moderate

carotenoid plasma response was detected within 6 h following the administration

of cooked processed carotenoid-containing single meal.

: J Nutr. 2005 Apr;135(4):790-4. Related Articles, Links

Click here to read

Enrichment of tomato paste with 6% tomato peel increases lycopene and

beta-carotene bioavailability in men.

Reboul E, Borel P, Mikail C, Abou L, Charbonnier M, Caris-Veyrat C, Goupy P,

Portugal H, Lairon D, Amiot MJ.

INSERM, U476 Nutrition Humaine et lipides, INRA, UMR 1260, Univ Mediterranee

Aix-Marseille 2, Marseille F-13385, France.

A high intake of tomato products is associated with a lower incidence of upper

aerodigestive tract and prostate cancers. This beneficial effect might be

explained by a higher intake of carotenoids such as lycopene and/or

beta-carotene. Because tomato peels, usually eliminated during tomato

processing, are a valuable source of these carotenoids, we designed a study to

examine whether a tomato paste enriched in tomato peels (ETP, 6% peel) increases

the absorption of these carotenoids compared to a classically made tomato paste

(CTP). Carotenoid bioaccessibility was evaluated using an in vitro digestion

model by measuring the amount of carotenoids transferred from the pastes to

micelles. Carotenoid absorption by human intestinal cells (Caco-2) was evaluated

after the addition of carotenoid-rich micelles (obtained from the in vitro

digestion of the 2 pastes). Carotenoid bioavailability in humans was assessed by

measuring chylomicron carotenoid responses in a postprandial experiment in which

8 healthy men consumed 2 meals containing either the ETP or the CTP. ETP

contained 47.6 mg lycopene (58% more than CTP) and 1.75 mg beta-carotene (99%

more than CTP) per 100 g of paste. In micelles, 30% more lycopene and 81% more

beta-carotene were recovered after ETP than after CTP in vitro digestion. The

amount of carotenoids absorbed by Caco-2 cells was 75% greater (P < or = 0.05)

for lycopene and 41% greater (P < or = 0.05) for beta-carotene after the

addition of micelles from ETP than from CTP. After ETP intake the chylomicron

beta-carotene response was 74% greater than after CTP intake, and the lycopene

response tended to be greater (34.1%, P = 0.093). Peel enrichment of tomato

paste with tomato peel is an interesting option for increasing lycopene and

beta-carotene intakes.

Eur J Clin Nutr. 2002 May;56(5):425-30. Related Articles, Links

Estimation of carotenoid accessibility from carrots determined by an in vitro

digestion method.

Hedren E, V, Svanberg U.

Department of Food Science, Chalmers University of Technology, Goteborg, Sweden.

eleen.hedren@...

OBJECTIVE: To develop an in vitro digestion method to assess the impact of heat

treatment, particle size and presence of oil on the accessibility (available for

absorption) of alpha- and beta-carotene in carrots. DESIGN: Raw and cooked

carrots were either homogenized or cut into pieces similar to chewed items in

size. The carrot samples, with or without added cooking oil, were exposed to an

in vitro digestion procedure. Adding a pepsin-HCl solution at pH 2.0 simulated

the gastric phase. In the subsequent intestinal phase, pH was adjusted to 7.5

and a pancreatin-bile extract mixture was added. Carotenoids released from the

carrot matrix during the digestion were extracted and quantified on

high-performance liquid chromatography (HPLC). RESULTS: Three percent of the

total beta-carotene content was released from raw carrots in pieces. When

homogenized (pulped) 21% was released. Cooking the pulp increased the

accessibility to 27%. Addition of cooking oil to the cooked pulp further

increased the released amount to 39%. The trends for alpha-carotene were similar

to those for beta-carotene. CONCLUSION: The described in vitro digestion method

allows a rapid estimation of carotene accessibility in processed carrots, which

may reliably predict in vivo behavior. SPONSORSHIP: This study was supported by

the Swedish International Development ation Agency (SIDA) and the

International Program in the Chemical Sciences (IPICS), Uppsala University,

Sweden.

J Nutr. 2002 Feb;132(2):159-67. Related Articles, Links

Click here to read

Alpha- and beta-carotene from a commercial puree are more bioavailable to humans

than from boiled-mashed carrots, as determined using an extrinsic stable isotope

reference method.

AJ, Nguyen CH, You CS, Swanson JE, Emenhiser C, RS.

Division of Nutritional Sciences and Department of Food Science, Cornell

University, Ithaca, NY 14853, USA.

The extent to which processing affects the carotene or vitamin A value of foods

is poorly understood. An extrinsic reference method was used to estimate the

mass of carotenes and vitamin A derived from various preparations made from the

same lot of carrots. Using a repeated-measures design, nine healthy adult

subjects consumed test meals of either carrot puree (commercial baby food) or

boiled-mashed carrots on separate days; six of the subjects also consumed a test

meal of raw-grated carrot. Test meals supplied 34.7 micromol (18.6 mg) carrot

beta-carotene (beta C), plus 6 micromol deuterium-labeled retinyl acetate

(d(4)-RA) in oil solution. Baseline-adjusted carotene and retinyl ester

(R-ester) area-under-curve (AUC) responses in the triacylglycerol-rich

lipoprotein (TRL) fraction (0-8.5 h) were determined using HPLC and gas

chromatography-mass spectrometry. The masses of absorbed beta C, alpha-carotene

(alpha C) and R-ester were estimated by comparing their AUC values with that of

deuterium-labeled retinyl ester (d(4)-R-ester), assuming the latter represented

80% of the d(4)-RA reference dose. Absorption of beta C and alpha C was

approximately twofold greater from carrot puree than from boiled-mashed carrots,

whereas the retinol yield was only marginally (P = 0.11) influenced by

treatment. Carotene and R-ester absorption from raw-grated carrot was

intermediate to, and did not differ significantly from the cooked preparations.

The vitamin A yield (puree, 0.53 mg; boiled-mashed, 0.44 mg) of cooked carrot

containing 18.6 mg beta C was substantially less than that predicted by current

convention and limited primarily by intestinal carotene uptake. Processing can

therefore significantly improve bioavailability of carrot carotenes, and in some

cases influence the carotene value more than the intrinsic vitamin A value.

[Guest guest]

Here is the post mentioned. My point is that it isnt neccessary to add

extracted oils/fats to tomatoes to get the benefit. Extracted oils/are very

recent additions in the food supply (in the context of our ancestral diet).

And, tomatoes are over 10% fat as is.

Reagrds

Jeff

>>Essentially no absorption of carotenoids was observed when salads with

fat-free salad dressing were consumed.

None?

I have not seen the whole study but would really doubt this as it is opposition

to what many other studies have shown.

For instance how about the recent discussion of ORAC? They didnt put oil on

any vegetable before testing them and some testing very high. Some of the

early studies on ORAC also studied not only the ORAC of food but its effects on

blood " after " the food was digested and showed sgnificant improvements.

Jeff

Eur J Clin Nutr. 2004 May;58(5):803-11. Related Articles, Links

Click here to read

Lycopene and beta-carotene are bioavailable from lycopene 'red' carrots in

humans.

Horvitz MA, Simon PW, Tanumihardjo SA.

Department of Nutritional Sciences, University of Wisconsin-Madison, Madison, WI

53706, USA.

OBJECTIVE: The purpose of this study was to determine if lycopene and

beta-carotene are bioavailable from lycopene red carrots and if lycopene

absorption is affected by carrot fiber. DESIGN: Two crossover studies in humans

attempted to compare the relative bioavailability of lycopene and beta-carotene

from tomato paste to a genetically selected lycopene red carrot during chronic

feeding. Each study contained three treatment groups. The vehicle of

administration was muffins. INTERVENTION AND METHODS: Study 1 (n=9) used white

carrots (0 mg lycopene/day), red carrots (5 mg/day), and tomato paste (20

mg/day). Study 2 (n=10) used red carrots (2.6 mg/day), tomato paste (5 mg/day),

and tomato paste plus white carrots (5 mg/day). Each intervention lasted 11 days

with a 10-day washout period between treatments. Serum lycopene and

beta-carotene were measured by HPLC. RESULTS: Statistical analysis indicated a

significant effect of muffin type in study 1 (P<0.001), and a significant

treatment by sequence interaction in study 2 (P=0.04). The response to

increasing amounts of lycopene is linear at the levels fed in these studies

(r=0.94). The data suggest that maintenance of serum lycopene concentrations at

0.3 micromol/l occurs at about 2 mg/day of lycopene from mixed dietary sources

and a serum plateau occurs at >/=20 mg/day. CONCLUSIONS: These results show that

lycopene and beta-carotene are bioavailable from red carrots and lycopene

absorption seems to be affected by carrot fiber. Making inferences from both

studies, the lycopene in the red carrot is about 44% as bioavailable as that

from tomato paste. Red carrots provide an alternative to tomato paste as a good

dietary source of lycopene and also provide bioavailable beta-carotene.

Eur J Nutr. 2003 Dec;42(6):338-45. Related Articles, Links

Beta-carotene bioavailability from differently processed carrot meals in human

ileostomy volunteers.

Livny O, Reifen R, Levy I, Madar Z, Faulks R, Southon S, Schwartz B.

Institute of Biochemistry, Food Science and Nutrition, Faculty of Agricultural,

Food and Environmental Quality Sciences, The Hebrew University of Jerusalem,

76100, Rehovot, Israel.

BACKGROUND: Carotenoids contribute to the beneficial effects of fruits and

vegetables consumption; however, the bioavailability of these compounds from

fresh or processed foods is not well established. AIM OF THE STUDY: We evaluated

the bioavailability of beta-carotene (15 mg) from a single meal composed of

cooked, pureed carrots and compared it to raw, chopped carrots. METHODS: Test

meals were given to overnight-fastedileostomy volunteers (n = 8) along with

skimmed-milk yogurt containing 40 g of added sunflower oil. Blood and complete

ileal effluent samples were collected over a 24 h period. Samples were

solvent-extracted and the beta-carotene content measured by HPLC. RESULTS:

Kinetics of excretion of cis and trans beta-carotene were similar. More

beta-carotene was absorbed from puree as compared to raw carrots. Carotenoid

mass-balance calculations indicated that 65.1 +/- 7.4% of the beta-carotene was

absorbed from cooked pureed carrot meals, vs. 41.4 +/- 7.4 % from raw, chopped

carrot meals. Gastrointestinal transit parameters did not differ significantly

among the volunteers. As expected, the calculated lag phase was five times

longer for raw vs. cooked carrots. Mean t-end, t-1/2 and rate of mass transit

resulted in similar values for both raw and cooked carrot meals. A moderate

response in carotenoid plasma profile was observed for cooked carrot test meals.

CONCLUSIONS: Significantly more beta-carotene was absorbed from meals containing

cooked, pureed carrots than from meals containing the raw vegetable. Moderate

carotenoid plasma response was detected within 6 h following the administration

of cooked processed carotenoid-containing single meal.

: J Nutr. 2005 Apr;135(4):790-4. Related Articles, Links

Click here to read

Enrichment of tomato paste with 6% tomato peel increases lycopene and

beta-carotene bioavailability in men.

Reboul E, Borel P, Mikail C, Abou L, Charbonnier M, Caris-Veyrat C, Goupy P,

Portugal H, Lairon D, Amiot MJ.

INSERM, U476 Nutrition Humaine et lipides, INRA, UMR 1260, Univ Mediterranee

Aix-Marseille 2, Marseille F-13385, France.

A high intake of tomato products is associated with a lower incidence of upper

aerodigestive tract and prostate cancers. This beneficial effect might be

explained by a higher intake of carotenoids such as lycopene and/or

beta-carotene. Because tomato peels, usually eliminated during tomato

processing, are a valuable source of these carotenoids, we designed a study to

examine whether a tomato paste enriched in tomato peels (ETP, 6% peel) increases

the absorption of these carotenoids compared to a classically made tomato paste

(CTP). Carotenoid bioaccessibility was evaluated using an in vitro digestion

model by measuring the amount of carotenoids transferred from the pastes to

micelles. Carotenoid absorption by human intestinal cells (Caco-2) was evaluated

after the addition of carotenoid-rich micelles (obtained from the in vitro

digestion of the 2 pastes). Carotenoid bioavailability in humans was assessed by

measuring chylomicron carotenoid responses in a postprandial experiment in which

8 healthy men consumed 2 meals containing either the ETP or the CTP. ETP

contained 47.6 mg lycopene (58% more than CTP) and 1.75 mg beta-carotene (99%

more than CTP) per 100 g of paste. In micelles, 30% more lycopene and 81% more

beta-carotene were recovered after ETP than after CTP in vitro digestion. The

amount of carotenoids absorbed by Caco-2 cells was 75% greater (P < or = 0.05)

for lycopene and 41% greater (P < or = 0.05) for beta-carotene after the

addition of micelles from ETP than from CTP. After ETP intake the chylomicron

beta-carotene response was 74% greater than after CTP intake, and the lycopene

response tended to be greater (34.1%, P = 0.093). Peel enrichment of tomato

paste with tomato peel is an interesting option for increasing lycopene and

beta-carotene intakes.

Eur J Clin Nutr. 2002 May;56(5):425-30. Related Articles, Links

Estimation of carotenoid accessibility from carrots determined by an in vitro

digestion method.

Hedren E, V, Svanberg U.

Department of Food Science, Chalmers University of Technology, Goteborg, Sweden.

eleen.hedren@...

OBJECTIVE: To develop an in vitro digestion method to assess the impact of heat

treatment, particle size and presence of oil on the accessibility (available for

absorption) of alpha- and beta-carotene in carrots. DESIGN: Raw and cooked

carrots were either homogenized or cut into pieces similar to chewed items in

size. The carrot samples, with or without added cooking oil, were exposed to an

in vitro digestion procedure. Adding a pepsin-HCl solution at pH 2.0 simulated

the gastric phase. In the subsequent intestinal phase, pH was adjusted to 7.5

and a pancreatin-bile extract mixture was added. Carotenoids released from the

carrot matrix during the digestion were extracted and quantified on

high-performance liquid chromatography (HPLC). RESULTS: Three percent of the

total beta-carotene content was released from raw carrots in pieces. When

homogenized (pulped) 21% was released. Cooking the pulp increased the

accessibility to 27%. Addition of cooking oil to the cooked pulp further

increased the released amount to 39%. The trends for alpha-carotene were similar

to those for beta-carotene. CONCLUSION: The described in vitro digestion method

allows a rapid estimation of carotene accessibility in processed carrots, which

may reliably predict in vivo behavior. SPONSORSHIP: This study was supported by

the Swedish International Development ation Agency (SIDA) and the

International Program in the Chemical Sciences (IPICS), Uppsala University,

Sweden.

J Nutr. 2002 Feb;132(2):159-67. Related Articles, Links

Click here to read

Alpha- and beta-carotene from a commercial puree are more bioavailable to humans

than from boiled-mashed carrots, as determined using an extrinsic stable isotope

reference method.

AJ, Nguyen CH, You CS, Swanson JE, Emenhiser C, RS.

Division of Nutritional Sciences and Department of Food Science, Cornell

University, Ithaca, NY 14853, USA.

The extent to which processing affects the carotene or vitamin A value of foods

is poorly understood. An extrinsic reference method was used to estimate the

mass of carotenes and vitamin A derived from various preparations made from the

same lot of carrots. Using a repeated-measures design, nine healthy adult

subjects consumed test meals of either carrot puree (commercial baby food) or

boiled-mashed carrots on separate days; six of the subjects also consumed a test

meal of raw-grated carrot. Test meals supplied 34.7 micromol (18.6 mg) carrot

beta-carotene (beta C), plus 6 micromol deuterium-labeled retinyl acetate

(d(4)-RA) in oil solution. Baseline-adjusted carotene and retinyl ester

(R-ester) area-under-curve (AUC) responses in the triacylglycerol-rich

lipoprotein (TRL) fraction (0-8.5 h) were determined using HPLC and gas

chromatography-mass spectrometry. The masses of absorbed beta C, alpha-carotene

(alpha C) and R-ester were estimated by comparing their AUC values with that of

deuterium-labeled retinyl ester (d(4)-R-ester), assuming the latter represented

80% of the d(4)-RA reference dose. Absorption of beta C and alpha C was

approximately twofold greater from carrot puree than from boiled-mashed carrots,

whereas the retinol yield was only marginally (P = 0.11) influenced by

treatment. Carotene and R-ester absorption from raw-grated carrot was

intermediate to, and did not differ significantly from the cooked preparations.

The vitamin A yield (puree, 0.53 mg; boiled-mashed, 0.44 mg) of cooked carrot

containing 18.6 mg beta C was substantially less than that predicted by current

convention and limited primarily by intestinal carotene uptake. Processing can

therefore significantly improve bioavailability of carrot carotenes, and in some

cases influence the carotene value more than the intrinsic vitamin A value.

And yes, they do have over 10% fat in them.

>>Essentially no absorption of carotenoids was observed when salads with

fat-free salad dressing were consumed.

None?

I have not seen the whole study but would really doubt this as it is opposition

to what many other studies have shown.

For instance how about the recent discussion of ORAC? They didnt put oil on

any vegetable before testing them and some testing very high. Some of the

early studies on ORAC also studied not only the ORAC of food but its effects on

blood " after " the food was digested and showed sgnificant improvements.

Jeff

Eur J Clin Nutr. 2004 May;58(5):803-11. Related Articles, Links

Click here to read

Lycopene and beta-carotene are bioavailable from lycopene 'red' carrots in

humans.

Horvitz MA, Simon PW, Tanumihardjo SA.

Department of Nutritional Sciences, University of Wisconsin-Madison, Madison, WI

53706, USA.

OBJECTIVE: The purpose of this study was to determine if lycopene and

beta-carotene are bioavailable from lycopene red carrots and if lycopene

absorption is affected by carrot fiber. DESIGN: Two crossover studies in humans

attempted to compare the relative bioavailability of lycopene and beta-carotene

from tomato paste to a genetically selected lycopene red carrot during chronic

feeding. Each study contained three treatment groups. The vehicle of

administration was muffins. INTERVENTION AND METHODS: Study 1 (n=9) used white

carrots (0 mg lycopene/day), red carrots (5 mg/day), and tomato paste (20

mg/day). Study 2 (n=10) used red carrots (2.6 mg/day), tomato paste (5 mg/day),

and tomato paste plus white carrots (5 mg/day). Each intervention lasted 11 days

with a 10-day washout period between treatments. Serum lycopene and

beta-carotene were measured by HPLC. RESULTS: Statistical analysis indicated a

significant effect of muffin type in study 1 (P<0.001), and a significant

treatment by sequence interaction in study 2 (P=0.04). The response to

increasing amounts of lycopene is linear at the levels fed in these studies

(r=0.94). The data suggest that maintenance of serum lycopene concentrations at

0.3 micromol/l occurs at about 2 mg/day of lycopene from mixed dietary sources

and a serum plateau occurs at >/=20 mg/day. CONCLUSIONS: These results show that

lycopene and beta-carotene are bioavailable from red carrots and lycopene

absorption seems to be affected by carrot fiber. Making inferences from both

studies, the lycopene in the red carrot is about 44% as bioavailable as that

from tomato paste. Red carrots provide an alternative to tomato paste as a good

dietary source of lycopene and also provide bioavailable beta-carotene.

Eur J Nutr. 2003 Dec;42(6):338-45. Related Articles, Links

Beta-carotene bioavailability from differently processed carrot meals in human

ileostomy volunteers.

Livny O, Reifen R, Levy I, Madar Z, Faulks R, Southon S, Schwartz B.

Institute of Biochemistry, Food Science and Nutrition, Faculty of Agricultural,

Food and Environmental Quality Sciences, The Hebrew University of Jerusalem,

76100, Rehovot, Israel.

BACKGROUND: Carotenoids contribute to the beneficial effects of fruits and

vegetables consumption; however, the bioavailability of these compounds from

fresh or processed foods is not well established. AIM OF THE STUDY: We evaluated

the bioavailability of beta-carotene (15 mg) from a single meal composed of

cooked, pureed carrots and compared it to raw, chopped carrots. METHODS: Test

meals were given to overnight-fastedileostomy volunteers (n = 8) along with

skimmed-milk yogurt containing 40 g of added sunflower oil. Blood and complete

ileal effluent samples were collected over a 24 h period. Samples were

solvent-extracted and the beta-carotene content measured by HPLC. RESULTS:

Kinetics of excretion of cis and trans beta-carotene were similar. More

beta-carotene was absorbed from puree as compared to raw carrots. Carotenoid

mass-balance calculations indicated that 65.1 +/- 7.4% of the beta-carotene was

absorbed from cooked pureed carrot meals, vs. 41.4 +/- 7.4 % from raw, chopped

carrot meals. Gastrointestinal transit parameters did not differ significantly

among the volunteers. As expected, the calculated lag phase was five times

longer for raw vs. cooked carrots. Mean t-end, t-1/2 and rate of mass transit

resulted in similar values for both raw and cooked carrot meals. A moderate

response in carotenoid plasma profile was observed for cooked carrot test meals.

CONCLUSIONS: Significantly more beta-carotene was absorbed from meals containing

cooked, pureed carrots than from meals containing the raw vegetable. Moderate

carotenoid plasma response was detected within 6 h following the administration

of cooked processed carotenoid-containing single meal.

: J Nutr. 2005 Apr;135(4):790-4. Related Articles, Links

Click here to read

Enrichment of tomato paste with 6% tomato peel increases lycopene and

beta-carotene bioavailability in men.

Reboul E, Borel P, Mikail C, Abou L, Charbonnier M, Caris-Veyrat C, Goupy P,

Portugal H, Lairon D, Amiot MJ.

INSERM, U476 Nutrition Humaine et lipides, INRA, UMR 1260, Univ Mediterranee

Aix-Marseille 2, Marseille F-13385, France.

A high intake of tomato products is associated with a lower incidence of upper

aerodigestive tract and prostate cancers. This beneficial effect might be

explained by a higher intake of carotenoids such as lycopene and/or

beta-carotene. Because tomato peels, usually eliminated during tomato

processing, are a valuable source of these carotenoids, we designed a study to

examine whether a tomato paste enriched in tomato peels (ETP, 6% peel) increases

the absorption of these carotenoids compared to a classically made tomato paste

(CTP). Carotenoid bioaccessibility was evaluated using an in vitro digestion

model by measuring the amount of carotenoids transferred from the pastes to

micelles. Carotenoid absorption by human intestinal cells (Caco-2) was evaluated

after the addition of carotenoid-rich micelles (obtained from the in vitro

digestion of the 2 pastes). Carotenoid bioavailability in humans was assessed by

measuring chylomicron carotenoid responses in a postprandial experiment in which

8 healthy men consumed 2 meals containing either the ETP or the CTP. ETP

contained 47.6 mg lycopene (58% more than CTP) and 1.75 mg beta-carotene (99%

more than CTP) per 100 g of paste. In micelles, 30% more lycopene and 81% more

beta-carotene were recovered after ETP than after CTP in vitro digestion. The

amount of carotenoids absorbed by Caco-2 cells was 75% greater (P < or = 0.05)

for lycopene and 41% greater (P < or = 0.05) for beta-carotene after the

addition of micelles from ETP than from CTP. After ETP intake the chylomicron

beta-carotene response was 74% greater than after CTP intake, and the lycopene

response tended to be greater (34.1%, P = 0.093). Peel enrichment of tomato

paste with tomato peel is an interesting option for increasing lycopene and

beta-carotene intakes.

Eur J Clin Nutr. 2002 May;56(5):425-30. Related Articles, Links

Estimation of carotenoid accessibility from carrots determined by an in vitro

digestion method.

Hedren E, V, Svanberg U.

Department of Food Science, Chalmers University of Technology, Goteborg, Sweden.

eleen.hedren@...

OBJECTIVE: To develop an in vitro digestion method to assess the impact of heat

treatment, particle size and presence of oil on the accessibility (available for

absorption) of alpha- and beta-carotene in carrots. DESIGN: Raw and cooked

carrots were either homogenized or cut into pieces similar to chewed items in

size. The carrot samples, with or without added cooking oil, were exposed to an

in vitro digestion procedure. Adding a pepsin-HCl solution at pH 2.0 simulated

the gastric phase. In the subsequent intestinal phase, pH was adjusted to 7.5

and a pancreatin-bile extract mixture was added. Carotenoids released from the

carrot matrix during the digestion were extracted and quantified on

high-performance liquid chromatography (HPLC). RESULTS: Three percent of the

total beta-carotene content was released from raw carrots in pieces. When

homogenized (pulped) 21% was released. Cooking the pulp increased the

accessibility to 27%. Addition of cooking oil to the cooked pulp further

increased the released amount to 39%. The trends for alpha-carotene were similar

to those for beta-carotene. CONCLUSION: The described in vitro digestion method

allows a rapid estimation of carotene accessibility in processed carrots, which

may reliably predict in vivo behavior. SPONSORSHIP: This study was supported by

the Swedish International Development ation Agency (SIDA) and the

International Program in the Chemical Sciences (IPICS), Uppsala University,

Sweden.

J Nutr. 2002 Feb;132(2):159-67. Related Articles, Links

Click here to read

Alpha- and beta-carotene from a commercial puree are more bioavailable to humans

than from boiled-mashed carrots, as determined using an extrinsic stable isotope

reference method.

AJ, Nguyen CH, You CS, Swanson JE, Emenhiser C, RS.

Division of Nutritional Sciences and Department of Food Science, Cornell

University, Ithaca, NY 14853, USA.

The extent to which processing affects the carotene or vitamin A value of foods

is poorly understood. An extrinsic reference method was used to estimate the

mass of carotenes and vitamin A derived from various preparations made from the

same lot of carrots. Using a repeated-measures design, nine healthy adult

subjects consumed test meals of either carrot puree (commercial baby food) or

boiled-mashed carrots on separate days; six of the subjects also consumed a test

meal of raw-grated carrot. Test meals supplied 34.7 micromol (18.6 mg) carrot

beta-carotene (beta C), plus 6 micromol deuterium-labeled retinyl acetate

(d(4)-RA) in oil solution. Baseline-adjusted carotene and retinyl ester

(R-ester) area-under-curve (AUC) responses in the triacylglycerol-rich

lipoprotein (TRL) fraction (0-8.5 h) were determined using HPLC and gas

chromatography-mass spectrometry. The masses of absorbed beta C, alpha-carotene

(alpha C) and R-ester were estimated by comparing their AUC values with that of

deuterium-labeled retinyl ester (d(4)-R-ester), assuming the latter represented

80% of the d(4)-RA reference dose. Absorption of beta C and alpha C was

approximately twofold greater from carrot puree than from boiled-mashed carrots,

whereas the retinol yield was only marginally (P = 0.11) influenced by

treatment. Carotene and R-ester absorption from raw-grated carrot was

intermediate to, and did not differ significantly from the cooked preparations.

The vitamin A yield (puree, 0.53 mg; boiled-mashed, 0.44 mg) of cooked carrot

containing 18.6 mg beta C was substantially less than that predicted by current

convention and limited primarily by intestinal carotene uptake. Processing can

therefore significantly improve bioavailability of carrot carotenes, and in some

cases influence the carotene value more than the intrinsic vitamin A value.

[Guest guest]

Thanks.

Are " red " carrots the same as regular " orange " carrots?

on 8/9/2005 9:14 AM, Jeff Novick at jnovick@... wrote:

Here is the post mentioned. My point is that it isnt neccessary to add extracted oils/fats to tomatoes to get the benefit. Extracted oils/are very recent additions in the food supply (in the context of our ancestral diet). And, tomatoes are over 10% fat as is.

Reagrds

Jeff

[Guest guest]

Thanks.

Are " red " carrots the same as regular " orange " carrots?

on 8/9/2005 9:14 AM, Jeff Novick at jnovick@... wrote:

Here is the post mentioned. My point is that it isnt neccessary to add extracted oils/fats to tomatoes to get the benefit. Extracted oils/are very recent additions in the food supply (in the context of our ancestral diet). And, tomatoes are over 10% fat as is.

Reagrds

Jeff

[Guest guest]

There HAS to be something wrong with the naturally thin folks. (ha).

Actually, I think as far as the studies go, they couldn't/didn't do enough health eval to establish the thin were more "healthy" than the less thin.

The centenarians were higher BMI like 26, and the thought was they retained the "thing" at <50 yo, that gave them longevity. Without that "thing", I can't even guess how many of the thin associations are flawed.

Maybe it's because their kidneys and liver stay healthy?

Regards.

Re: [ ] Re: Obesity prostate cancer protection?

Rod: the list you posted is already daunting. Eating cooked tomatoes with a bit of fat (such as olive oil with tomato sauce) (for optimal lycopene) is a good protector. You have that on the list.If you look at the study it notes a "modest" relationship between obesity and protection. I read that as "weak". Also as has been suggested so many times in the past, we don't know if they weeded out those that were slim because of fraility or illness.

[Guest guest]

There HAS to be something wrong with the naturally thin folks. (ha).

Actually, I think as far as the studies go, they couldn't/didn't do enough health eval to establish the thin were more "healthy" than the less thin.

The centenarians were higher BMI like 26, and the thought was they retained the "thing" at <50 yo, that gave them longevity. Without that "thing", I can't even guess how many of the thin associations are flawed.

Maybe it's because their kidneys and liver stay healthy?

Regards.

Re: [ ] Re: Obesity prostate cancer protection?

Rod: the list you posted is already daunting. Eating cooked tomatoes with a bit of fat (such as olive oil with tomato sauce) (for optimal lycopene) is a good protector. You have that on the list.If you look at the study it notes a "modest" relationship between obesity and protection. I read that as "weak". Also as has been suggested so many times in the past, we don't know if they weeded out those that were slim because of fraility or illness.

[Guest guest]

Hi All,

Asia Pac J Clin Nutr. 2005;14(2):131-6. Related Articles, Links

Increases in plasma lycopene concentration after consumption of tomatoes cooked

with

olive oil.

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

Lycopene is the main carotenoid in tomatoes and it has been hypothesised to

be

responsible for reducing the risk of some cancers and heart disease. The cooking

of

tomatoes with olive oil is a characteristic combination in the Southern

Mediterranean diet. Previous studies have shown that the absorption of lycopene

is

greater from processed tomatoes than fresh tomatoes, since the processing breaks

down the tomato cell matrix and makes the lycopene more available. The aim of

the

present study was to determine whether consumption of diced tomatoes cooked with

olive oil resulted in higher plasma lycopene concentrations than consumption of

diced tomatoes cooked without olive oil. 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. PMID: 15927929

--- Jeff Novick <jnovick@...> wrote:

> Here is the post mentioned. My point is that it isnt neccessary to add

extracted

> oils/fats to tomatoes to get the benefit. Extracted oils/are very recent

> additions in the food supply (in the context of our ancestral diet). And,

> tomatoes are over 10% fat as is.

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

____________________________________________________

Start your day with - make it your home page

http://www./r/hs

[Guest guest]

Hi All,

Asia Pac J Clin Nutr. 2005;14(2):131-6. Related Articles, Links

Increases in plasma lycopene concentration after consumption of tomatoes cooked

with

olive oil.

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

Lycopene is the main carotenoid in tomatoes and it has been hypothesised to

be

responsible for reducing the risk of some cancers and heart disease. The cooking

of

tomatoes with olive oil is a characteristic combination in the Southern

Mediterranean diet. Previous studies have shown that the absorption of lycopene

is

greater from processed tomatoes than fresh tomatoes, since the processing breaks

down the tomato cell matrix and makes the lycopene more available. The aim of

the

present study was to determine whether consumption of diced tomatoes cooked with

olive oil resulted in higher plasma lycopene concentrations than consumption of

diced tomatoes cooked without olive oil. 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. PMID: 15927929

--- Jeff Novick <jnovick@...> wrote:

> Here is the post mentioned. My point is that it isnt neccessary to add

extracted

> oils/fats to tomatoes to get the benefit. Extracted oils/are very recent

> additions in the food supply (in the context of our ancestral diet). And,

> tomatoes are over 10% fat as is.

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

____________________________________________________

Start your day with - make it your home page

http://www./r/hs