Unlu Nuray Z, Bohn Torsten, Francis David, Clinton Steven K, Schwartz Steven J
Department of Food Science and Technology, 2015 Fyffe Road, The Ohio State University, 320 West 10th Avenue, Columbus, OH 43210, USA.
J Agric Food Chem. 2007 Feb 21;55(4):1597-603. doi: 10.1021/jf062337b. Epub 2007 Jan 23.
Tomato sauces were produced from unique tomato varieties to study carotenoid absorption in humans. Tangerine tomatoes, high in cis-lycopene, especially prolycopene (7Z,9Z,7'Z,9'Z), and high-beta-carotene tomatoes as an alternative dietary source of beta-carotene were grown and processed. Sauces were served after 2 week washout periods and overnight fasting for breakfast to healthy subjects (n = 12, 6M/6F) in a randomized crossover design. The serving size was 150 g (containing 15 g of corn oil), tangerine sauce containing 13 mg of lycopene (97.0% as cis-isomers) and high-beta-carotene sauce containing 17 mg of total beta-carotene (1.6% as the 9-cis-isomer) and 4 mg of lycopene. Blood samples were collected 0, 2, 3, 4, 5, 6, 8, and 9.5 h following test meal consumption and carotenoids determined in the plasma triacylglycerol-rich lipoprotein fraction by HPLC-electrochemical detection. Baseline-corrected areas under the concentration vs time curves (AUC) were used as a measure of absorption. AUC0-9.5h values for total lycopene in the tangerine sauce group were 870 +/- 187 (nmol.h)/L (mean +/- SEM) with >99% as cis-isomers (59% as the tetra-cis-isomer). The AUC0-9.5h values for total beta-carotene and lycopene after consumption of the high-beta-carotene sauce were 304 +/- 54 (4% as 9-cis-carotene) and 118 +/- 24 (nmol.h)/L, respectively. Lycopene dose-adjusted triacylglycerol-rich lipoprotein AUC responses in the tangerine sauce group were relatively high when compared to those in the literature and the high-beta-carotene group. The results support the hypothesis that lycopene cis-isomers are highly bioavailable and suggest that special tomato varieties can be utilized to increase both the intake and bioavailability of health-beneficial carotenoids.
用独特的番茄品种制作番茄酱，以研究人体对类胡萝卜素的吸收情况。种植并加工了富含顺式番茄红素，尤其是原番茄红素（7Z,9Z,7'Z,9'Z）的柑橘番茄，以及作为β-胡萝卜素替代膳食来源的高β-胡萝卜素番茄。在随机交叉设计中，经过2周的洗脱期和早餐前过夜禁食后，将番茄酱提供给健康受试者（n = 12，6男/6女）。食用量为150克（含15克玉米油），柑橘酱含13毫克番茄红素（97.0%为顺式异构体），高β-胡萝卜素酱含17毫克总β-胡萝卜素（1.6%为9-顺式异构体）和4毫克番茄红素。在食用测试餐0、2、3、4、5、6、8和9.5小时后采集血样，并通过HPLC-电化学检测法测定血浆富含三酰甘油脂蛋白组分中的类胡萝卜素。浓度-时间曲线下经基线校正的面积（AUC）用作吸收的指标。柑橘酱组总番茄红素的AUC0-9.5h值为870±187（nmol·h）/L（平均值±标准误），>99%为顺式异构体（59%为四顺式异构体）。食用高β-胡萝卜素酱后，总β-胡萝卜素和番茄红素的AUC0-9.5h值分别为304±54（4%为9-顺式胡萝卜素）和118±24（nmol·h）/L。与文献报道和高β-胡萝卜素组相比，柑橘酱组中番茄红素剂量调整后的富含三酰甘油脂蛋白AUC反应相对较高。结果支持了顺式番茄红素具有高生物利用度的假说，并表明可以利用特殊的番茄品种来增加有益健康的类胡萝卜素的摄入量和生物利用度。
