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Processing and Bioavailability (WG2) page 51
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solvents and this change in physical properties may have an influence on the ease with which
they are absorbed by the gut and on their partitioning between the various lipoprotein carriers.
Any losses of lycopene that occur after thermal processing may be a result of light
exposure, or oxidation by compounds formed enzymatically or thermally during processing.
Processing however, increases the availability of lycopene for absorption, particularly if
processed in the presence of lipid. (Grtner et al., 1997, Porrini et al., 1998, Stahl and Sies,
1992b). It is also recognised that a small amount of dietary fat (10 g) itself improves
carotenoid bioavailability (Jayarajan et al., 1980, Dimitrov et al., 1988, Prince and Frisoli,
1993, Reddy et al., 1995).