{"id":54506,"date":"2003-03-01T00:00:00","date_gmt":"2018-12-04T05:45:32","guid":{"rendered":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/the-consumption-of-processed-tomato-products-enhances-plasma\/"},"modified":"2018-12-04T06:45:32","modified_gmt":"2018-12-04T05:45:32","slug":"the-consumption-of-processed-tomato-products-enhances-plasma","status":"publish","type":"resume","link":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/the-consumption-of-processed-tomato-products-enhances-plasma\/","title":{"rendered":"The consumption of processed tomato products enhances plasma lycopene concentrations in association with a reduced lipoprotein sensitivity to oxidative damage"},"content":{"rendered":"<p>\u00ab\u00a0Lycopene, the predominant carotenoid in tomatoes, is hypothesized to mediate the health benefits of tomato products. We designed a study to examine the change in plasma lycopene and resistance of lipoproteins to ex vivo oxidative stress. Healthy individuals (n = 60; age &gt;40 y; 30 men\/30 women) consumed a lycopene-free diet for 1 wk and were subsequently randomized to receive 35 +\/- 1, 23 +\/- 1 or 25 +\/- 1 mg lycopene\/d from Campbell&rsquo;s Condensed Tomato Soup (CS), Campbell&rsquo;s Ready To Serve Tomato Soup (RTS) or V8 Vegetable Juice (V8), respectively, for 15 d. Total plasma lycopene concentrations decreased from 0.499 +\/- 0.044 to 0.322 +\/- 0.027 (35%, P &lt; 0.0001) mumol\/L for the 60 participants during the 7-d washout period. After intervention, total lycopene concentrations increased for those consuming CS, RTS and V8 (compared with the washout period for each group) to 0.784 +\/- 0.083 (123%, P &lt; 0.0001), 0.545 +\/- 0.061 (57%, P &lt; 0.01) and 0.569 +\/- 0.061 (112%, P &lt; 0.0001) mumol\/L, respectively. The concentrations of all lycopene isomers decreased during the washout period. As a percentage of plasma total lycopene isomers for the 60 subjects, all-trans-lycopene decreased from 44.4 +\/- 1.2 to 39.6 +\/- 1.2 (P &lt; 0.0001), whereas total cis-lycopene isomers increased from 55.6 +\/- 1.2 to 60.4 +\/- 1.2 (P &lt; 0.0001) during the washout period, a shift that was reversed by consumption of tomato products for 15 d. The ex vivo lipoprotein oxidation lag period, used as a measure of antioxidant capacity, increased significantly from 64.7 +\/- 2.4 min at the end of the washout period (all groups) to 70.1 +\/- 4.0 (P &lt; 0.05), 68.3 +\/- 2.4 (P &lt; 0.05) and 71.7 +\/- 4.0 min (P &lt; 0.01) after treatment for the CS, RTS and V8 groups, respectively. This study shows that lycopene concentrations and isomer patterns change rapidly with variation in dietary intake. In addition, 15 d of tomato product consumption significantly enhanced the protection of lipoproteins to ex vivo oxidative stress.&quot;<\/p>\n","protected":false},"template":"","mots_cles":[],"class_list":["post-54506","resume","type-resume","status-publish","hentry"],"acf":{"adresse":"\"SCHWARTZ SJ,JAMES CANC HOSP,DEPT FOOD SCI & TECHNOL; COLUMBUS OH 43210, USA. schwartz.177@osu.edu \"","annee":"2003","mois":"3","numero":"133:3","page":"727-732","auteurs":[{"ID":15529,"post_author":"0","post_date":"2018-12-03 19:27:42","post_date_gmt":"2018-12-03 18:27:42","post_content":"","post_title":"Steven J Schwartz","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"steven-j-schwartz","to_ping":"","pinged":"","post_modified":"2018-12-03 19:27:42","post_modified_gmt":"2018-12-03 18:27:42","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/steven-j-schwartz\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":3182,"post_author":"0","post_date":"2018-12-03 17:03:03","post_date_gmt":"2018-12-03 16:03:03","post_content":"","post_title":"Steven K Clinton","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"steven-k-clinton","to_ping":"","pinged":"","post_modified":"2018-12-03 17:03:03","post_modified_gmt":"2018-12-03 16:03:03","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/steven-k-clinton\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":25624,"post_author":"0","post_date":"2018-12-03 22:24:28","post_date_gmt":"2018-12-03 21:24:28","post_content":"","post_title":"Craig W Hadley","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"craig-w-hadley","to_ping":"","pinged":"","post_modified":"2018-12-03 22:24:28","post_modified_gmt":"2018-12-03 21:24:28","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/craig-w-hadley\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"}],"sources":[{"ID":44294,"post_author":"0","post_date":"2018-12-04 03:21:12","post_date_gmt":"2018-12-04 02:21:12","post_content":"","post_title":"JOURNAL OF NUTRITION","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"journal-of-nutrition","to_ping":"","pinged":"","post_modified":"2018-12-04 03:21:12","post_modified_gmt":"2018-12-04 02:21:12","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/source\/journal-of-nutrition\/","menu_order":0,"post_type":"source","post_mime_type":"","comment_count":"0","filter":"raw"}]},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.6 (Yoast SEO v23.6) - 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