Stability and Synergistic Effect of Antioxidative Properties of Lycopene and Other Active Components

Shi, John; Qu, Qin; Kakùda, Yukio; Yeung, Darwin F.; Jiang, Yueming

doi:10.1080/15417060490908962

Cited by 40 publications

(32 citation statements)

References 141 publications

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“…It has attracted attention because of its biological and physicochemical properties, especially related to its effects as a natural antioxidant. 1,2 Although it has no provitamin A activity, lycopene exhibits a physical quenching rate constant with singlet oxygen almost twice as high as that of β-carotene and ten times as high as that of α-tocopherol. 3 This makes its presence in the diet of considerable interest.…”

Section: Introductionmentioning

confidence: 99%

Lycopene content and antioxidant activity of fresh and processed tomatoes and in vitro bioavailability of lycopene

Karakaya¹,

Yılmaz²

2007

J Sci Food Agric

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BACKGROUND: Lycopene, a phytochemical, has attracted a great deal of interest over the past few years. This has triggered research on the biological properties of lycopene and on the numerous factors that control these properties. Therefore, the aim of the study was to investigate lycopene content and antioxidant activity of fresh, sun-dried and canned tomatoes. In addition, in vitro bioavailability of lycopene was determined.

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Section: Introductionmentioning

confidence: 99%

Lycopene content and antioxidant activity of fresh and processed tomatoes and in vitro bioavailability of lycopene

Karakaya¹,

Yılmaz²

2007

J Sci Food Agric

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“…Antioxidants provide an effective means to combat the deleterious effects of ROS and are increasingly being considered as strategic chemopreventive agents in the management of human diseases. Lycopene is a potent antioxidant of the carotenoid family, and a naturally occurring pigment, that gives a characteristic red color to tomato, watermelon, pink grapefruit, orange and apricot (Shi et al, 2004). Numerous studies have indicated the health benefits of consuming lycopene and demonstrated its preventive role in a number of chronic diseases including various types of cancers (Agarwal & Rao, 2000;Bhuvaneswari & Nagini, 2005;Cohen, 2002;Giovannucci, 2002;Khachik et al, 2002).…”

Section: Introductionmentioning

confidence: 99%

Effect of lycopene on oxidative stress induced duringd-galactosamine/lipopolysaccharide-sensitized liver injury in rats

Abdulazeez

Devaki

2013

Pharmaceutical Biology

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Context: Lycopene is a phytonutrient under considerable investigation for its antioxidant benefits in treating diseases like cancer, cardiovascular diseases, osteoporosis and diabetes. Objective: This study explores the effect of lycopene against oxidative damage during experimental hepatitis, induced by D-galactosamine/lipopolysaccharide (D-GalN/LPS). Materials and methods: Experimental rats were pretreated with lycopene intraperitoneally for 6 d (10 mg/kg body weight/day) and then induced by D-GalN/LPS. After induction, the levels of lipid peroxides in serum and liver of control and experimental group of animals were measured. The activities of enzymatic antioxidants such as superoxide dismutase, catalase, glutathione peroxidase and glutathione S-transferase and nonenzymatic antioxidants, such as reduced glutathione, vitamin C and vitamin E were also analyzed. The genotoxic effect of D-GalN/LPS was evaluated through the comet assay. Results: The elevated level of lipid peroxides induced by D-GalN/LPS was significantly (p50.05) reverted in lycopene pretreated animals. Lycopene administration restored (p50.05) the decreased activities of enzymatic and nonenzymatic antioxidant markers during D-GalN/LPS induction. The DNA strand breaks (72.3 mM) generated during D-GalN/LPS toxic injury was significantly reduced (35.5 mM) upon pretreatment with lycopene as observed by reduced tail movement in comet assay. Discussion and conclusion: There is no conclusive report about lycopene-assisted protection against free radical mediated toxic injury induced by D-GalN/LPS. Our findings reveal that lycopene effectively combated oxidative damage and protected antioxidant defense status of the cell. Pretreatment of lycopene also offers protection against the DNA damage and confirms the antioxidant nature of the phytonutreint against experimental hepatitis.

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“…2). Shi and Qu (2004) reported that there is no direct relationship between lycopen concentration and synergistic effect. In the present study, there Fig.…”

Section: Total Phenol Contentmentioning

confidence: 99%

Evaluation of antioxidant interactions in combined extracts of green tea (Camellia sinensis), rosemary (Rosmarinus officinalis) and oak fruit (Quercus branti)

et al. 2014

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Green tea (Camellia sinensis), rosemary (Rosmarinus officinalis) and oak fruit (Quercus branti) are of known medicinal plants used in traditional medicine. They provide substantial antioxidant activities but the possible antioxidant interaction between them has not been studied. In the present study first the bioactive compounds from these three plants were first extracted and thereafter assayed for total phenols, 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, total antioxidant capacity (TAOC) and reducing power. In addition, the antioxidant properties of the extracts individually and in combinations were evaluated in soy bean oil as food system. There was a direct relation between total phenolics and antioxidant activities of extracts. Green tea and oak fruit extracts had the highest and least activity, respectively. All three kinds of interactions (synergistic, antagonistic and additive) were observed. In soy bean oil, the only effect was antagonism but even with this effect, combined extract was significantly (P<0.05) better than butylated hydroxytoluene (BHT) and control sample. Results showed that these three natural extracts and their combination can be effectively used as a substituent of synthetic antioxidant BHT.

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Stability and Synergistic Effect of Antioxidative Properties of Lycopene and Other Active Components

Cited by 40 publications

References 141 publications

Lycopene content and antioxidant activity of fresh and processed tomatoes and in vitro bioavailability of lycopene

Lycopene content and antioxidant activity of fresh and processed tomatoes and in vitro bioavailability of lycopene

Effect of lycopene on oxidative stress induced duringd-galactosamine/lipopolysaccharide-sensitized liver injury in rats

Evaluation of antioxidant interactions in combined extracts of green tea (Camellia sinensis), rosemary (Rosmarinus officinalis) and oak fruit (Quercus branti)

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