Effect of low dose lycopene intake on lycopene bioavailability and oxidative stress

Lycopene is a naturally present carotenoid in many fruits and vegetables. Tomato and tomato products constitute the major source of dietary lycopene in North America. It is an important antioxidant providing protection against damage from free radicals. A fully randomized, cross-over study was conducted to investigate the dose-response relationship of lycopene on the absorption and in vivo antioxidant properties at low level of intake (5, 10, 20 mg). In this study lycopene was provided in the form of ketchup or oleoresin capsules. Twelve healthy human subjects underwent two-week wash out period, followed by two-week test period. A significant increase (p < 0.05) in serum lycopene level was observed for both ketchup and capsules at all levels of intake. Lipid and protein oxidation were also reduced significantly (p < 0.05). No significant differences were observed between the two treatments. Based on these results an intake of 5 to 10 mg lycopene per day is recommended.