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Tangerine tomato carotenoids: processing, structure, bioavailability and biological implications of consumption

Cooperstone, Jessica L
http://rave.ohiolink.edu/etdc/view?acc_num=osu1416495374

Abstract Details

2014, Doctor of Philosophy, Ohio State University, Food Science and Technology.
Epidemiological evidence suggests people who consume diets rich in fruits and vegetables, especially diets high in tomatoes and tomato products may experience a decreased risk for developing certain cancers. Lycopene, the red pigment in tomatoes, has received the most attention for this noted decrease in cancer risk. Tangerine tomatoes, unique orange-colored tomatoes, accumulate lycopene in a bent configuration (cis-lycopene) compared to as a linear molecule (all-trans-lycopene) in red tomatoes. Lycopene from tangerine tomatoes is more similar to lycopene in the blood and tissues of people consuming lycopene rich diets. The main goal of this research is to determine if tangerine tomatoes are a suitable lycopene-containing food product for consideration in cancer prevention studies. We hypothesize the unique matrix of the tangerine tomato will play a role in its stability to processing and will result in increased carotenoid bioavailability in humans and bioefficacy in chemoprevention in animals. A comparison of red and tangerine tomatoes (two very similar foods with very different forms of lycopene) offers an opportunity to compare properties of all-trans-lycopene and cis-lycopene isomers. The objective of these studies are to: determine the physical storage form of lycopene in tangerine tomatoes, investigate the stability of lycopene from tangerine tomatoes to thermal processing, determine if lycopene from tangerine tomatoes is more bioavailable in humans compared to red tomatoes and determine if consuming tomatoes can decrease tumor incidence in mice exposed to UV radiation. Light and transmission microscopy demonstrated that lycopene is stored in non-crystalline bodies in tangerine tomatoes (a potentially more bioavailable form), compared to as crystals in red tomatoes. Lycopene from tangerine tomatoes is more sensitive to thermal processing compared to red tomatoes. Lycopene from tangerine tomatoes is, on average 8.5 times more bioavailable compared to from red tomatoes (P < 0.0001). Our results additionally suggest male mice consuming tomatoes and exposed to UVB radiation develop less non-melanoma skin tumors than mice on control diets. These findings confirm, and provide rationale for the enhanced bioavailability of cis-lycopene from tangerine tomatoes and support further research to explore tangerine tomatoes to deliver lycopene in future studies targeted toward diet and human cancer prevention.
Steven Schwartz, Ph.D. (Advisor)
Steven Clinton, M.D., Ph.D. (Committee Member)
David Francis, Ph.D. (Committee Member)
Luis Rodriguez-Saona, Ph.D. (Committee Member)
164 p.
Analytical Chemistry; Food Science; Nutrition
Tangerine tomato; lycopene; tetra-cis-lycopene; cis-lycopene; carotenoids; bioavailability; chromoplast

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Citations

  • Cooperstone, J. L. (2014). Tangerine tomato carotenoids: processing, structure, bioavailability and biological implications of consumption [Doctoral dissertation, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1416495374

    APA Style (7th edition)

  • Cooperstone, Jessica. Tangerine tomato carotenoids: processing, structure, bioavailability and biological implications of consumption. 2014. Ohio State University, Doctoral dissertation. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1416495374.

    MLA Style (8th edition)

  • Cooperstone, Jessica. "Tangerine tomato carotenoids: processing, structure, bioavailability and biological implications of consumption." Doctoral dissertation, Ohio State University, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=osu1416495374

    Chicago Manual of Style (17th edition)

osu1416495374
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This open access ETD is published by The Ohio State University and OhioLINK.