Effects of the Consumption of Fresh and Processed Tomato Products on Blood and Tissue Lycopene Concentrations PDF Download
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Author: Charlotte Moxley Allen
Publisher:
ISBN:
Category :
Languages : en
Pages : 502
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Book Description
Author: Charlotte Moxley Allen
Publisher:
ISBN:
Category :
Languages : en
Pages : 502
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Book Description
Author: Institute of Medicine
Publisher: National Academies Press
ISBN: 0309069491
Category : Medical
Languages : en
Pages : 530
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Book Description
This volume is the newest release in the authoritative series of quantitative estimates of nutrient intakes to be used for planning and assessing diets for healthy people. Dietary Reference Intakes (DRIs) is the newest framework for an expanded approach developed by U.S. and Canadian scientists. This book discusses in detail the role of vitamin C, vitamin E, selenium, and the carotenoids in human physiology and health. For each nutrient the committee presents what is known about how it functions in the human body, which factors may affect how it works, and how the nutrient may be related to chronic disease. Dietary Reference Intakes provides reference intakes, such as Recommended Dietary Allowances (RDAs), for use in planning nutritionally adequate diets for different groups based on age and gender, along with a new reference intake, the Tolerable Upper Intake Level (UL), designed to assist an individual in knowing how much is "too much" of a nutrient.
Author: A. Venketeshwer Rao
Publisher: CRC Press
ISBN: 1351110861
Category : Health & Fitness
Languages : en
Pages : 204
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Book Description
Lycopene is a potent antioxidant carotenoid found in fruits and vegetables; particularly high amounts exist in red tomatoes. It is not an essential nutrient for humans, but can be a potential therapeutic agent for preventing several human diseases. Since the publication of the previous book on lycopene, extensive advances have been made with respect to the role of lycopene and tomatoes in human health. Whereas the initial focus of research was on cancer, Lycopene and Tomatoes in Human Nutrition and Health represents the next major step in documenting advances in understanding the chemistry, bioavailability, metabolism; mechanisms of action of lycopene; and its role in preventing human diseases other than cancer as discussed in the various chapters of the book. The book includes chapters that discuss genetic polymorphisms; and lycopene’s relationship to cardiovascular diseases, cardiometabolic diseases, bone health, and other health disorders including male infertility, skin diseases, respiratory disorders and neurodegenerative diseases. The book includes information addressing regulatory aspects of natural health products and, in particular lycopene, presenting industrial insights. The contents of the book are selected carefully to provide the readers with the most current information available on lycopene and tomato bioactives.
Author: Minhthy Le Nguyen
Publisher:
ISBN:
Category :
Languages : en
Pages : 400
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Book Description
Abstract: During the past few years, the tomato carotenoid, lycopene, has become increasingly recognized as an important dietary phytochemical with unique value in human health. The accumulating epidemiological evidence supporting the association between diets rich in the tomato products, therefore lycopene, and certain health benefits are very compelling, leading to an increasing interest the stability and bioavailability of this phytochemical in the diet. Meanwhile, the consumption of tomatoes and related products in the United States are on the rise. Furthermore, the ratio of lycopene in the all- trans geometrical forms versus those in the cis configuration from fresh tomatoes has been observed to be significantly different than those from human blood and tissues. This difference, specifically, has prompted considerable attention to the formation and potential biological significance of lycopene isomers, especially in terms of possible unique or altered physiological roles associated with a particular geometrical configuration. Some investigators have suggested that lycopene undergoes isomerization reactions during thermal processing of tomato products and the level of newly formed species in the cis configurations are reflected in the blood and tissues following absorption and distribution. A definite account of lycopene isomerization processes and end points requires extensive experimental data which are not currently available. The objectives of this work are to monitor the stability of lycopene and other tomato carotenoids towards isomerization during typical food processing using various tomato varieties and secondly, to determine if isomerization reactions take place during the digestive process. First, the thermal stability during food processing of lycopene in the all-trans geometrical configuration was evaluated using industrial processing facilities and conditions. The results indicated that, lycopene, in contrast to ß-carotene, was stable against isomerization reactions during thermal processing and following an 18-month storage period, independent of the production variables such as product type, container type, moisture content, tomato variety and severity of heat treatments. Second, when tomato mutant varieties with distinct differences in the distribution of chromoplastid carotenoid pigments, including ß-carotene, d-carotene, y-carotene, lutein and prolycopene-a poly-cis lycopene isomer, were heat-treated in either distilled water or a water/oil mixture, lycopene, d-carotene and y-carotene were also found to remain stable in the all-trans configurations. ß-carotene and lutein, on the other hand, readily isomerized to the cis geometrical forms as a result of both thermal treatments, suggesting either an isomerization mechanism involving either localized specificity within tomato cells or structural selectivity among tomato carotenoids. Third, no isomerization of tomato carotenoids including lycopene occurred either during the gastric or intestinal phases of digestion as monitored by an in vitro digestion protocol. Additionally, high levels of lycopene cis-isomers were observed in Caco-2 human colon cells, which have been incubated with micellar lycopene derived from the in vitro digestion protocol. Chromatographic analysis of biological samples such as human blood chylomicron fractions from individuals consuming lycopene-containing products, human serum and prostate tissues, likewise, yielded high cis to trans isomeric ratios. These findings help to confirm that the high level of various lycopene cis isomers found in biological fluids and tissue are not formed during food processing, food storage or during digestion, and therefore most likely arise after absorption. Ultimately, these findings not only provide a better understanding on the impact of food processing and operational variables on lycopene's stability in vitro but they also contribute toward the overall effort to assess nutritional and physiological implications of this phytochemical in the diet. The implications of this knowledge will have an impact on basic lycopene research as well as in the design of lycopene intervention trials in humans.
Author: V R Preedy
Publisher: CRC Press
ISBN: 1439843430
Category : Medical
Languages : en
Pages : 472
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Book Description
Tomatoes have become a dietary staple for humans in many parts of the world. The characteristic deep red color of the ripe tomato fruit and related products is mainly due to lycopene. Lycopene is the predominant carotenoid in tomatoes, followed by a-carotene, b-carotene, g-carotene, and phytoene, as well as by several other minor carotenoids. Tomat
Author: Amitava Dasgupta
Publisher: Academic Press
ISBN: 0124059171
Category : Technology & Engineering
Languages : en
Pages : 359
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Book Description
Antioxidants in Food, Vitamins and Supplements bridges the gap between books aimed at consumers and technical volumes written for investigators in antioxidant research. It explores the role of oxidative stress in the pathophysiology of various diseases as well as antioxidant foods, vitamins, and all antioxidant supplements, including herbal supplements. It offers healthcare professionals a rich resource of key clinical information and basic scientific explanations relevant to the development and prevention of specific diseases. The book is written at an intermediate level, and can be easily understood by readers with a college level chemistry and biology background. - Covers both oxidative stress-induced diseases as well as antioxidant-rich foods (not the chemistry of antioxidants) - Contains easy-to-read tables and figures for quick reference information on antioxidant foods and vitamins - Includes a glycemic index and a table of ORAC values of various fruits and vegetables for clinicians to easily make recommendations to patients
Author: Marjory Renita
Publisher:
ISBN:
Category : Isomerization
Languages : en
Pages : 266
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Book Description
Abstract: Consumption of dietary carotenoids has been associated with the prevention of several chronic age-related diseases. For example, ingestion of cooked tomato products is inversely correlated with the risk of prostate cancer. Processing to produce tomato- based products also has been shown to enhance the bioavailability of lycopene, the most abundant carotenoid in many varieties of tomatoes. Plant breeders are developing unique varieties to deliver increased concentrations of carotenoids in food products. The characteristics and regulation of carotenoid biosynthesis in tomato fruit continues to be investigated extensively. Tangerine, one of the distinct variety of tomatoes, contains high levels of the lycopene precursors: (15Z)- phytoene, (15,9 ʹZ)-phytofluene, (9,9 ʹZ)-c̦-carotene, and (7,9,9 ʹZ)-neurosporene, compared to typical red tomatoes. Either (9,97)-[zeta]-carotene or (7,7',9,9ʹZ )-lycopene are also relatively abundant in tangerine tomato. These carotenoids are predominantly in the (Z)-configuration in contrast to the (E)-configuration of lycopene in red tomatoes. Recent evidence has shown that thermal processing may increase isomerization of carotenoids such as [Beta]-carotene or lutein, whereas lycopene is relatively stable. The predominant form of these carotenoids in nature is the (E)-configuration, while thermal processing may induce (Z)-isomerization. The effect of thermal processing to the tangerine tomatoes, especially on the (Z)-lycopene precursors present in this variety have not been studied. Human clinical studies have reported significant amount of the (Z)-lycopene isomers in plasma or serum levels and 70-80% in benign and malignant prostate tissues, in contrast to the significant amount of (E)-lycopene in the dietary tomato products. The (Z)-lycopene isomers have been proposed to be more bioavailable than the (K)configuration. Greater absorption of these isomers observed in clinical trials coincide with results evaluating the bioaccessibility of (Z)-lycopene isomers using in vitro digestion coupled with Caco-2 cells. However, there is minimal reports that have been reported on the bioacessibility and bioavailability of the (Z)-lycopene precursors. The aim of this research is to examine the effects of thermal processing on isomerization and bioaccesibility of the lycopene precursors: phytoene, phytofluene, - carotene, and neurosporene, from tangerine tomatoes. Rapid analytical methods such as high performance liquid chromatography coupled with photodiode array detector (HPLC-PDA), atmospheric pressure chemical ionization mass spectrometry (APCI-MS), and nuclear magnetic resonance (NMR) will be used for separation, identification, and quatification of the carotenoids including their isomers. In vitro digestion coupled with Caco 2 cell cultures will be employed to determine the bioaccessibility (digestive stability, micellarization, and cell uptake) of the lycopene precursors. In this study, we observed that the lycopene precursors were relatively stable during thermal processing and no significant degradation was noted. Better extractability and increased isomerization towards the (E)-configuration were found. Processing was also associated with increases in the bioaccessibility of the lycopene precursors during in vitro digestion and Caco-2 cell uptake. Overall, this study demonstrated that thermal processing may induce better extractability and isomerization of the lycopene precursors: phytoene, phytofluene, [zeta]-carotene, and neurosporene. These carotenoids and their isomers are readily digested, absorbed, and distributed in the human body. Futher clinical trials will be required to examine and confirm the bioavailabilty of the lycopene precursors and their isomers.
Author: Mejdi Jeguirim
Publisher: Academic Press
ISBN: 0128228679
Category : Technology & Engineering
Languages : en
Pages : 438
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Book Description
In addition to being served as a fresh vegetable, tomato is also consumed in the form of various processed products, such as paste, juice, sauce, puree and ketchup. Generally, in processing these products, different by-products including peels, seeds and pulps are produced. The rational disposal of Tomato waste represents not only a resource problem but also an environmental and economic one for the Tomato Processing Industry. Tomato Processing By-Products: Sustainable Applications indicates the alternative sustainable solutions for the recovery of tomato processing by-products as a source for animal feed and valuable components as well as their possible approaches for value-added utilization in energy, environmental and agricultural applications. Aimed at agricultural or food engineers who work in the Tomato processing industry and are seeking to improve their by-products management by actively utilizing them in effective applications. - Includes tomato processing by-products, their quantification and classification - Approaches tomato waste for animal feeding - Brings successful case study of tomato processing by-products valorization
Author: David Yeung
Publisher: ARPR
ISBN: 9780977383900
Category : Health & Fitness
Languages : en
Pages : 108
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Book Description
The authors discuss the health benefits of lycopene, which is found in tomatoes, and how to incorporate into the diet.
Author: James F. Balch
Publisher: Advanced Research Press
ISBN: 9781889462042
Category : Health & Fitness
Languages : en
Pages : 120
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Book Description
Lycopine is a powerful nutrient in red ripe tomatoes, spotlighted by Harvard's School of Public Health, that reduces the risk from such killers as prostate, breast, cervix, and skin cancers. It also can reduce the incidence of heart disease, memory loss and other age related problems. "Tomato Power" discusses the science and state of the art relative to nutritional benefits of Lycopine in an easy to read and understand manner.
