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Processing and Bioavailability (WG2) page 52
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Intake
In most Western diets the majority of carotenoids are derived from green vegetables,
carrots, tomato and tomato products (Foreman et al., 1993, Bolton-Smith et al., 1991),
although in some parts of the world other food items may be a major source e.g. sweet
potatoes. Lycopene concentration in plasma normally ranges from around 50-800 ng/ml (0.1-
1.5 µmol/l) depending upon intake. This lycopene is almost exclusively derived from
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) determined a
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.
Additionally, apricots, guavas, watermelons, papayas, and pink grapefruits contain lycopene.
Table 6 shows the lycopene contents of some foodstuffs rich in lycopene.
Table 6. Contents of lycopene in selected foodstuffs (modified from Nguyen et al, 1999)
Food Type Amount (mg/100 g)
Apricots fresh 0.005
Apricots dried 0.86
Chili processed 1.08 - 2.62
Grapefruit pink, fresh 3.36
Guava pink, fresh 5.40
Guava juice pink, processed 3.34
Papaya red, fresh 2.00 - 5.30
Pizza sauce canned 12.71
Pizza sauce from pizza 32.89
Spaghetti sauce processed 17.50
Tomato juice processed 7.83
Tomato paste canned 30.07
Tomato soup canned 3.99
Tomatoes red, fresh 3.10 - 7.74
Tomatoes whole, peeled, processed 11.21
Vegetable juice processed 7.29
Watermelon red, fresh 4.10
Recently, some capsulated products became commercially available, containing tomato
extract or lycopene as single compound as well as mixed with other antioxidants.