Effects of olive oil and tomato lycopene combination on serum lycopene, lipid profile, and lipid oxidation

School of Human Life Sciences, University of Tasmania, Launceston, Tasmania, Australia.
Nutrition (Impact Factor: 2.93). 04/2006; 22(3):259-65. DOI: 10.1016/j.nut.2005.07.015
Source: PubMed


We compared the effect of two diets (a diet high in olive oil and a diet high in carbohydrate and low in olive oil) with high lycopene content and other controlled carotenoids on serum lycopene, lipids, and in vitro oxidation.
This was a randomized crossover dietary intervention study carried out in Launceston, Tasmania, Australia in healthy free-living individuals. Twenty-one healthy subjects who were 22 to 70 y old were recruited by advertisements in newspapers and a university newsletter. A randomized dietary intervention was done with two diets of 10 d each. One diet was high in olive oil and the other was high in carbohydrate and low in olive oil; the two diets contained the same basic foods and a controlled carotenoid content high in lycopene.
Significant increases (P<0.001) in serum lycopene concentration on both diets were to similar final concentrations. Higher serum high-density lipoprotein cholesterol (P<0.01), lower ratio of total cholesterol to high-density lipoprotein (P<0.01), and lower triacylglycerols (P<0.05) occurred after the olive oil diet compared with the high-carbohydrate, low-fat diet. There was no difference in total antioxidant status and susceptibility of serum lipids to oxidation.
Serum lycopene level changes with dietary lycopene intake irrespective of the amount of fat intake. However, a diet high in olive oil and rich in lycopene may decrease the risk of coronary heart disease by improving the serum lipid profile compared with a high-carbohydrate, low-fat, lycopene-rich diet.

Download full-text


Available from: Kiran D K Ahuja
  • Source
    • "diet rich in olive oil and lycopene, decreases the coronary heart diseases (Ahuja et al. 2006). Covas et al. (2006) carried out randomized trials on the effect of olive oil polyphenolic compounds on heart disease risk which revealed beneficial effects on plasma lipid levels and oxidative damage. "
    [Show abstract] [Hide abstract]
    ABSTRACT: Olive oil is a functional food considered to be the major component of Mediterranean diet widely used in cooking, pharmaceuticals, soaps, and in cosmetics. There are different grades of olive oil based on source of extraction and percentage of Free Fatty Acid (FFA) and it has got wider applications. It is used in the preparation of different food products in order to achieve functional properties as a fat replacer, antioxidant properties, health promoting functions and to improve the fatty acid profile in terms of Saturated: Monounsaturated: Polyunsaturated fatty acids as well as ω-6: ω-3 ratio. Various in vitro and in vivo studies revealed health promoting attributes of olive oil like antimicrobial, antioxidant property, lowering of cardiovascular heart diseases, reduction in cancer risks, anti-inflammatory and other attributes. This review paper presents an overview about different grades of olive oil, functional components and their biological roles and also stress the importance of further research in the development of meat products by using processing techniques with regard to functional foods with maximum quality and shelf life.
    Full-text · Article · May 2015 · Journal of Food Science and Technology -Mysore-
  • Source
    • "Among anti-obesity and antidyslipidemic components of tomatoes, antioxidant substances such as lycopene [14-16] and β-carotene [17-19] are well known. Carotenoid extraction and analysis were performed as previously described [20]. "
    [Show abstract] [Hide abstract]
    ABSTRACT: High dietary intake of vegetable products is beneficial against obesity and its related diseases such as dyslipidemia, nonalcoholic fatty liver disease, and cancer. We previously developed a diet-induced obesity model of zebrafish (DIO-zebrafish) that develops visceral adiposity, dyslipidemia, and liver steatosis. Zebrafish is a polyphagous animal; thus we hypothesized that DIO-zebrafish could be used for transcriptome analysis of anti-obesity effects of vegetables. Each vegetable exhibited different effects against obesity. We focused on "Campari" tomato, which suppressed increase of body weight, plasma TG, and lipid droplets in livers of DIO-zebrafish. Campari tomato decreased srebf1 mRNA by increase of foxo1 gene expression, which may depend on high contents of β-carotene in this strain. Campari tomato ameliorates diet-induced obesity, especially dyslipidemia and liver steatosis via downregulation of gene expression related to lipogenesis. DIO-zebrafish can discriminate the anti-obesity effects of different strains of vegetables, and will become a powerful tool to assess outcomes and find novel mechanisms of anti-obesity effects of natural products.
    Full-text · Article · Dec 2011 · Nutrition & Metabolism
  • Source
    • "Lycopene is the most common carotenoid in the human body as well as being one of the most potent carotenoid antioxidants [14], and has attracted substantial interest for reducing oxidative stress in CVD and other chronic diseases [15] [16]. The protective effect of tomato or lycopene against oxidation has been shown both in human and animal studies [15] [17] [18] [19]. A decreased oxidative modification of LDL may be one of the mechanisms by which lycopene may reduce the risk of CVD and atherosclerotic progression [13] [20]. "
    [Show abstract] [Hide abstract]
    ABSTRACT: To investigate the effects of moderate and intense exercise (ME,IE) and lycopene (L) supplementation on oxidative stress biomarkers in patients with CAD. Rehabilitation clinic.Thirty-two male volunteers with CAD (55.65  2.27 years, 77.27  3.95 kg, 171.9  2.80 cm) were divided into four groups; ME-Placebo (n = 7), ME + L (n = 8), IE-Placebo (n = 8) and IE-L (n = 9). Blood samples (12 mL) were collected before supplementation (one cereal bars – 15 mg of syn-thetic lycopene) and exercise (45 min plus 15 min of stretching, 3/wk) and after five weeks of supplementation and 72 h after exercise. Nitrite/nitrate concentrations (NOx), lipoperoxidation (TBARS levels), protein carbonylation (PC) and superoxide dismutase (SOD) and catalase (CAT) activity were assessed in plasma. NOx decreased significantly in the ME-P, IE-P and ME-L groups at 72 h after exercise and increased in the IE-L 72 h after the last exercise session. The IE-L group demonstrated decreased TBARS at 72 h after the last exercise session. The level of PC increased only in EI-P at 72 h after the last exercise session, while only the EI-L group presented a reduction. SOD increased signifi-cantly in both placebo groups 72 h after the last exercise session and decreased in the ME-L group 72 h after in rela-tion to placebo groups. CAT increased in ME-P, IE-P and IE-L groups only at 72 h after the last exercise session. The lycopene supplementation attenuates some markers of oxidative stress associated with IE Lycopene also had dissimilar effects on some markers of oxidative stress in subjects undertaking ME versus IE.
    Full-text · Article · Jan 2011
Show more