ISHS Acta Horticulturae 487: VI International Symposium on Processing Tomato & Workshop on Irrigation & Fertigation of Processing Tomato
BIOAVAILABILITY OF LYCOPENE |
| Authors: | H. Sies, W. Stahl |
| Keywords: | Carotenoids, food processing, tomato, absorption |
| Abstract:
Lycopene is a major carotenoid in human blood and tissues. In contrast to  -carotene it exhibits no provitamin A activity.
The most important dietary sources of lycopene for the human are tomatoes and tomato products.
Dietary lycopene is absorbed and distributed in the human organism.
Its bioavailability depends on various factors such as food processing or coingestion of fat.
Differences in lycopene bioavailability are observed when fresh tomatoes vs. tomato paste are used as a source, with higher lycopene levels in chylomicrons after consumption of tomato paste.
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