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Influence of olive oil on carotenoid absorption from tomato juice and effects on postprandial lipemia.

Abstract
The potential benefits of tomato-rich diets for the cardiovascular system have been related to plasma concentrations of carotenoids. In addition, the bioavailability of carotenoids from foods depends on their chemical structure, processing and the food matrix. Our aim was to evaluate the effect of adding oil to tomato juice (not treated with heat) on the bioavailability of plasma carotenoids and postprandial lipid response. In a randomized, controlled, crossover feeding trial, eleven healthy volunteers were assigned to receive a single ingestion of 750g of tomato juice (TJ) containing 10% of refined olive oil/70kg body weight (BW) and 750g of TJ without oil/70kg BW on two different days. All lycopene isomers increased significantly in subjects consuming TJ with oil, reaching the maximum concentration at 24h. LDL cholesterol and total cholesterol decreased significantly 6h after the consumption of TJ with oil, which significantly correlated with an increase of trans-lycopene and 5-cis-lycopene, respectively.
AuthorsSara Arranz, Miriam Martínez-Huélamo, Anna Vallverdu-Queralt, Palmira Valderas-Martinez, Montse Illán, Emilio Sacanella, Elvira Escribano, Ramon Estruch, Rosa Ma Lamuela-Raventos
JournalFood chemistry (Food Chem) Vol. 168 Pg. 203-10 (Feb 1 2015) ISSN: 0308-8146 [Print] England
PMID25172701 (Publication Type: Journal Article, Randomized Controlled Trial, Research Support, Non-U.S. Gov't)
CopyrightCopyright © 2014 Elsevier Ltd. All rights reserved.
Chemical References
  • Cholesterol, LDL
  • Olive Oil
  • Carotenoids
  • Cholesterol
Topics
  • Adult
  • Beverages (analysis)
  • Biological Availability
  • Carotenoids (chemistry, metabolism)
  • Cholesterol (metabolism)
  • Cholesterol, LDL (metabolism)
  • Female
  • Humans
  • Isomerism
  • Lycopersicon esculentum (chemistry, metabolism)
  • Male
  • Olive Oil (metabolism)
  • Postprandial Period
  • Young Adult

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