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Processing and Bioavailability (WG2) page 4
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tomatoes and tomato products. Large acute doses of lycopene from tomato juice (12 and
80 mg lycopene) failed to cause any measurable change in plasma lycopene concentration
(Stahl and Sies, 1992b), while acute doses from tomato puree (16.5 or 7 mg lycopene)
resulted in significant increase in plasma (Porrini et al., 1998, Riso et al., 1999) and in
chylomicrons (Gärtner et al., 1997); chronic dosing always elevates plasma (Sakamoto et al.,
1994, Porrini et al., 1998, Riso et al., 1999) as well as lymphocyte (Porrini and Riso, 2000)
concentrations.
However, it is frequently seen that large acute doses of lycopene fail to cause any
measurable change in plasma lycopene concentration, whereas chronic dosing does elevate
plasma levels (Sies and Stahl, 1998). It is estimated that the intake of lycopene from fresh
tomatoes is around 0.92 mg/day in older UK women (Scott et al., 1996) and that in the United
States adult population is 3.7 mg/d (Foreman et al., 1993).
Epidemiological studies have demonstrated that tomato consumption provides a
protective effect against some types of cancers and ischaemic heart disease; this protective
effect has mainly been ascribed to the antioxidant activity of some tomato components. These
findings, which are extensively reported in other sections of this document, introduce novel
optimisation criteria and goals for processed tomato products. If it is clear that the starting
point for the optimisation of tomato nutritional properties is raw material, great attention must
also be paid to avoid or minimise the detrimental effects induced by technological processing
and by the storage of processed products.
Contents:
- sub-group 1: Processing pages 5 to 46
- sub-group 2: Bioavailability: pages 47 to 73
- references pages 74 to 80