Effects of different processed tomatoes on carotenoid release and microbiota composition during <i>in vitro</i> gastrointestinal digestion and colonic fermentation

Wu, Xinyi; Zhu, Changan; Zhang, Min; Wang, Shuwen; Yu, Jingquan; Tian, Jinhu; Hu, Zhangjian

doi:10.1039/d3fo02849f

Food Funct.

2023

DOI: 10.1039/d3fo02849f

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Effects of different processed tomatoes on carotenoid release and microbiota composition during in vitro gastrointestinal digestion and colonic fermentation

Xinyi Wu,

Changan Zhu,

Min Zhang

et al.

Abstract: Carotenoids in tomatoes confer significant health benefits to humans but with the disadvantage of the carotenoids from raw tomatoes not being easily absorbed for utilization.

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Nutritional Benefits of Lycopene and Beta‐Carotene: A Comprehensive Overview

Tufail,

Bader Ul Ain,

Noreen

et al. 2024

Food Science & Nutrition

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Certain carotene components, such as lycopene and beta‐carotene, are found in tomatoes, carrots, sweet potatoes, etc. and are good for human health. It gives plants their distinctive red color. A class of lipid‐soluble natural pigments known as carotenoids is the precursor of vitamin A and is vital for antioxidant defense against peroxides in cells and tissues. This review provides an overview of the current state of knowledge and research on the sources, structures, physiochemical properties, absorption and metabolism, functional advantages, and prevention of many diseases associated with lycopene and beta‐carotene. These antioxidants have been linked to a lower risk of cardiovascular disease and cancer, and they also help draw pollinators to flowers. Carrots and sweet potatoes are also rich sources of beta‐carotene, which strengthens the immune system and improves eye health. The vivid color of many plants reproductive organs, including flowers and fruits, is caused by carotenoid, a secondary metabolite that is produced in plastids. The distinctive red color and many other health advantages are attributed to lycopene. When ingested through food or supplements, lycopene and beta‐carotene help manage and prevent a number of diseases, including cancer, metabolic, inflammatory, cardiovascular, hepatic, ophthalmic, skeletal, and infertility disorders. The main point is that toxicity is uncommon, and these carotenoids are generally accepted to be safe at different doses. Including these nutrients in your diet can improve your general health and provide illness prevention.

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Nutritional Benefits of Lycopene and Beta‐Carotene: A Comprehensive Overview

Tufail,

Bader Ul Ain,

Noreen

et al. 2024

Food Science & Nutrition

View full text Add to dashboard Cite

show abstract

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Effects of different processed tomatoes on carotenoid release and microbiota composition during in vitro gastrointestinal digestion and colonic fermentation

Abstract: Carotenoids in tomatoes confer significant health benefits to humans but with the disadvantage of the carotenoids from raw tomatoes not being easily absorbed for utilization.

Cited by 1 publication

References 43 publications

Nutritional Benefits of Lycopene and Beta‐Carotene: A Comprehensive Overview

Nutritional Benefits of Lycopene and Beta‐Carotene: A Comprehensive Overview

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