Carotenoid bioavailability in humans from tomatoes processed in different ways determined from the carotenoid response in the triglyceride-rich lipoprotein fraction of plasma after a single consumption and in plasma after four days of consumption

Tomatoes are the main dietary source of lycopene, and the bioavailability o f lycopene from tomato paste is higher than that from fresh tomatoes. We in vestigated systematically the effect of mechanical homogenization and heati ng on the bioavailability of carotenoids from canned tomatoes. Further, we compared the carotenoid response in triglyceride-rich lipoproteins (TRL) af ter single consumption with the change in fasting plasma carotenoid concent rations after 4 d of daily consumption. In a split plot design, 17 men and women consumed tomatoes which had received minimal additional heating and 1 6 others consumed extensively additionally heated tomatoes (1 h at 100 degr ees C), These tomatoes were not, mildly or severely homogenized. The tomato products were consumed daily (ca. 22 mg/d lycopene) for 4 d, Eleven partic ipants provided postprandial blood samples on the d 1 and all gave fasting blood samples on d 1 and 4. Homogenization enhanced the lycopene response s ignificantly (P < 0.05) both in TRL [mean areas under the curves: 54.9, 72. 0 and 88.7 nmol.h/L (SE 11.0) for not, mildly and severely homogenized toma toes, respectively] and in plasma [mean changes: 0.19, 0.22 and 0.23 mu mol /L (SE 0.009), respectively]. Additional heating also tended to enhance the lycopene responses in TRL (P = 0.14) and plasma (P = 0.17). Similar effect s to those for lycopene were found for beta-carotene. We conclude that the intactness of the cellular matrix of tomatoes determines the bioavailabilit y of carotenoids and that matrix disruption by mechanical homogenization an d/or heat treatment enhances the bioavailability. The carotenoid response i n plasma after 4 d intervention can be used to compare the bioavailability of carotenoids from different foods.