Gärtner C, Stahl W, Sies H
Institut für Physiologische Chemie I, Heinrich-Heine-Universität Düsseldorf, Germany.
Am J Clin Nutr. 1997 Jul;66(1):116-22. doi: 10.1093/ajcn/66.1.116.
Lycopene bioavailability from a single dose of fresh tomatoes or tomato paste (23 mg lycopene) ingested together with 15 g corn oil was compared by analyzing carotenoid concentrations in the chylomicron fraction. The lycopene isomer pattern was the same in both fresh tomatoes and tomato paste. The triacylglycerol response in chylomicrons was not significantly different after both treatments. Ingestion of tomato paste was found to yield 2.5-fold higher total and all-trans-lycopene peak concentrations (P < 0.05 and P < 0.005, respectively) and 3.8-fold higher area under the curve (AUC) responses (P < 0.001) than ingestion of fresh tomatoes. The same was calculated for lycopene cis-isomers, but only the AUC response for the cis-isomers was significantly higher after ingestion of tomato paste (P < 0.005). No difference was observed in the alpha- and beta-carotene response. Thus, in humans, the bioavailability of lycopene is greater from tomato paste than from fresh tomatoes.
通过分析乳糜微粒部分中的类胡萝卜素浓度，比较了单次摄入与15克玉米油一起食用的新鲜番茄或番茄酱（23毫克番茄红素）后番茄红素的生物利用度。新鲜番茄和番茄酱中的番茄红素异构体模式相同。两种处理后乳糜微粒中的三酰甘油反应无显著差异。结果发现，摄入番茄酱后，总番茄红素和全反式番茄红素的峰值浓度分别比摄入新鲜番茄高2.5倍（P < 0.05和P < 0.005），曲线下面积（AUC）反应高3.8倍（P < 0.001）。番茄红素顺式异构体的情况也是如此，但仅摄入番茄酱后顺式异构体的AUC反应显著更高（P < 0.005）。α-胡萝卜素和β-胡萝卜素反应未观察到差异。因此，在人体中，番茄酱中番茄红素的生物利用度高于新鲜番茄。
