Summary
This human intervention study, published in the American Journal of Clinical Nutrition, investigated whether processing affects the bioavailability of lycopene from tomatoes. The findings suggest that lycopene from heat-processed tomato paste is more readily absorbed than that from fresh tomatoes, likely due to disruption of the chromoplast matrix releasing lycopene for micellarisation. The paper is a frequently cited early contribution to understanding how food processing and matrix effects influence carotenoid bioavailability.
UK applicability
The findings are broadly applicable to UK dietary guidance and food labelling contexts, supporting the nutritional relevance of processed tomato products (e.g. tinned tomatoes, tomato purée) that are widely consumed in the UK. This has implications for public health messaging around fruit and vegetable consumption and the role of minimally and moderately processed foods in nutrient delivery.
Key measures
Serum lycopene concentration (µmol/L); relative bioavailability ratio (tomato paste vs. fresh tomato); dietary lycopene intake (mg)
Outcomes reported
The study measured serum lycopene concentrations in human volunteers following consumption of tomato paste and fresh tomatoes, comparing the relative bioavailability of lycopene from each source. It likely reported that processing (heat treatment) significantly enhanced lycopene absorption compared to raw tomato consumption.
Topic tags
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