1. The Functions of Tomato Lycopene and Its Role in Human Health
Jagdeep Sroa

2. Outline Introduction Lycopene and related tomato carotenoids
Structure and spectroscopy
Lycopene content of common foods
Intake absorption of lycopene & transport
Site of concentration
Mechanism of action
Epidemiological evidence
Food sources and bioavailability
Conclusion & Future Directions
References

3. Introduction Oxidative damage Role of antioxidants Chronic diseases
Important factors
Genetic factors, age, lifestyle & diet
Oxidative damage
Role of antioxidants

4. Lycopene and related carotenoids
What is lycopene?
Carotenoid, an acyclic isomer of ß-carotene
Isomeric mixture, with 50% as cis isomers
Most potent antioxidant
Predominant carotenoid in human plasma

5. Structure and Stereochemistry

6. Structure and Spectroscopy

7. Lycopene Content of Common Foods
Food Type
Amount mg per 100 gr.
References
Guava Fresh, pink
5.4 7
Tomatoes Fresh, red 8
Tomato Juice
7.83
Tomato Paste
Grapefruit Fresh, pink
3.36
Watermelon Fresh, red
4.1
Ketchup
16.6
Pizza sauce
32.9
Spaghetti sauce
17.5 9
Papaya Fresh, red 10

8. Intake Absorption & Transport
Better absorbed from lipid-rich diets & cooked, rather than raw foods
Once ingested  plasma LDL & HDL
Highest levels found in LDL

9. Site of Concentration
Adrenal glands
Testes
Liver
Prostate gland

10. Mechanism of Action Reactive oxygen Species (ROS) Antioxidant
potential
Oxidative
damage
Oxidative
stress
Cancer
risk
Chronic
diseases
Dietary
lycopene
Blood and tissue
lycopene levels
Cardiovascular
Disease risk
Other mechanisms
Metabolic
pathways
Gene function
regulation
Gap-junction
communication
Hormone and
Immune modulation
Carcinogen
metabolism

11. Epidemiological Evidence of Health Benefits
A) Risk of Cancer
The Mediterranean Diet
High intake of tomatoes linked to protective effects against digestive tract cancers in a case control study and 50% reduction in rates of death from cancers at all sites in an elderly U.S. population.
US Health Professionals Study
Evaluated the intake of various carotenoids, inversely related to risk of prostate cancer. A reduction in risk of 35% was observed for consumption freq. of 10 or more servings per tomato products per week.
Protective effects were stronger with advanced prostate.
Jain CK, Agarwal S. Rao AV. Journal article

12. Epidemiological Evidence of Health Benefits
B) Risk of Cardiovascular Disease
HOPE Study
Supplementation with 400 IU/d of vitamin E for 4.5 years did not result in any beneficial effects on cardio. Events in patients at high risk. In contrast, other studies indicated eating tomatoes reduced risk.
John Hopkins University Study
Smokers with low levels of circulating carotenoids were at an increased risk for myocardial infarction. Lower blood lycopene levels were also found to be associated with increased risk for and death from coronary artery disease in a pop. study comparing Lithuanian and Swedish cohorts with different rates of death from coronary artery disease.

13. Food Sources and Bioavailability
Good dietary sources of lycopene
Lycopene from processed tomato products vs. raw tomatoes
Bioavailability: dosage and presence of other carotenoids

14. Conclusion & Future Directions
Effectiveness vs. safety
Health benefits
Natural tomato oil
Dietary supplements

15. References
Food, nutrition and the prevention of cancer: a global perspective. Washington: World Cancer Research Fund/American Institute for Cancer Research; 1997.
Jain CK, Agarwal S, Rao AV. The effect of dietary lycopene on bioavailability, tissue distribution, in-vivo antioxidant properties and colonic preneoplasia in rats. Nutr Res 1999;19:

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