Nutritional Controlled Preparation and Administration of Different Tomato Purées Indicate Increase of β-Carotene and Lycopene Isoforms, and of Antioxidant Potential in Human Blood Bioavailability: A Pilot Study

• Main Authors: Daniela Vitucci, Angela Amoresano, Marcella Nunziato, Simona Muoio, Andreina Alfieri, Giovannangelo Oriani, Luca Scalfi, Luigi Frusciante, Maria Manuela Rigano, Piero Pucci, Luigi Fontana, Pasqualina Buono, Francesco Salvatore
• Format: Article
• Language: English
• Published: MDPI AG 2021-04-01
• Series: Nutrients
• Subjects: tomato sauces; lycopene; human health; antioxidant power; tomato purée
• Online Access: https://www.mdpi.com/2072-6643/13/4/1336

The isoforms of lycopene, carotenoids, and their derivatives including precursors of vitamin A are compounds relevant for preventing chronic degenerative diseases such as cardiovascular diseases and cancer. Tomatoes are a major source of these compounds. However, cooking and successive metabolic processes determine the bioavailability of tomatoes in human nutrition. To evaluate the effect of acute/chronic cooking procedures on the bioavailability of lycopene and carotene isoforms in human plasma, we measured the blood levels of these compounds and of the serum antioxidant potential in volunteers after a meal containing two different types of tomato sauce (<i>rustic</i> or <i>strained</i>). Using a randomized cross-over administration design, healthy volunteers were studied, and the above indicated compounds were determined by HPLC. The results indicate an increased bioavailability of the estimated compounds and of the serum antioxidant potential with both types of tomato purée and the subsequently derived sauces (the increase was greater with <i>strained</i> purée). This study sheds light on the content of nutrient precursors of vitamin A and other antioxidant compounds derived from tomatoes cooked with different strategies. Lastly, our study indicates that strained purée should be preferred over rustic purée.