Bioavailability of Phytochemical Constituents From a Novel Soy Fortified Lycopene Rich Tomato Juice Developed for Targeted Cancer Prevention Trials

Abstract

Studies suggest that tomato and soy foods may contribute to a lower risk of certain cancers. We developed a novel soy germ tomato juice to be used in controlled cancer prevention trials. This study describes an initial test of compliance, phytochemical bioavailability, and effects on biomarkers of blood lipids. Healthy men and women (n = 18) consumed a soy germ-fortified juice daily (300 mL supplying 66 mg isoflavones and 22 mg lycopene) for 8 wk. A single-dose bioavailability study was completed on day 1 and isoflavones in plasma and urine, and lycopene in the plasma, were measured. All subjects completed the trial, with 97.7% ± 3.5% (mean ± SD) of the scheduled juice consumed. No adverse effects were documented. The postprandial study indicated that 3.1% ± 2.3% of lycopene was absorbed and that 49.3% ± 12.1% isoflavones ingested were recovered in 24-h urines. Lycopene plasma concentration changed from 0.60 ± 0.22 to 1.24 ± 0.30 μmol/L during 8 wk of consumption. Juice consumption significantly improved resistance of LDL+VLDL-C to Cu2+-mediated oxidation (P = 0.039), HDL-C (47.3 ± 15.8 to 51.7 ± 14.8 mg/dL, P < 0.001), and the ratio of total-C/HDL-C (4.25 ± 1.59 to 3.63 ± 1.16, P < 0.001) at 8 wk. A well-characterized soy-fortified tomato juice can be produced in large scale for multiinstitutional long-term cancer prevention trials and showed excellent compliance with no toxicity, while demonstrating absorption of biologically active phytochemicals.

An Update on the Health Effects of Tomato Lycopene

“…This study found that triglyceride levels and LDL cholesterol were decreased, and high-density lipoprotein (HDL) cholesterol increased in subjects who consumed fresh tomato and tomato juice. In a more recent study, 18 healthy men and women consumed a soy-tomato beverage daily (21 mg lycopene/day) for eight weeks (Bohn et al 2009). Again, consumption of the beverage significantly reduced the susceptibility of the LDL + VLDL blood plasma fraction to oxidative damage.…”

Expression and characterization of a new isoform of the 9 kDa allergenic lipid transfer protein from tomato (variety San Marzano)

“…The tomato fruits are used as both raw and cooked ingredients in many food preparations. Tomatoes contain many constituent compounds with beneficial effects on human health (Bohn et al, 2013), but are rich in allergens as well. Evaluations of the incidence of tomato allergies among populations are rare, however there is evidence of emerging allergy cases (Larramendi et al, 2008;Westphal et al, 2004).…”

Lycopene: Is it Beneficial to Human Health as an Antioxidant?

“…It was found that triglyceride levels and LDL were decreased, and high-density lipoprotein (HDL) increased in subjects who consumed fresh tomato and tomato juice. 88 Bohn et al 89 (2009) demonstrated that soy tomato beverage consumption significantly reduced LDL+VLDL levels and increased HDL levels in 18 healthy men and women.…”