No Significant Effects of Lutein, Lycopene or β-Carotene Supplementation on Biological Markers of Oxidative Stress and LDL Oxidizability in Healthy Adult Subjects

Hininger, Isabelle; Meyer-Wenger, Anita; Moser, Ulrich; Wright, Anthony J; Southon, Susan; Thurnham, David I.; Chopra, Mridula; Berg, Henk van den; Olmedilla, B.; Favier, A.; Roussel, A M

doi:10.1080/07315724.2001.10719037

Cited by 101 publications

(72 citation statements)

References 38 publications

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“…Rao and Shen (2002) also reported a significant decrease in serum lipid peroxidation and protein oxidation in healthy volunteers, following a 2-week consumption of tomato ketchup or oleoresin capsules, with baseline serum lycopene levels less than 0.2 mmol/l. These baseline plasma lycopene levels were lower than those reported by Riso et al (1999), Briviba et al (2004) and Hininger et al (2001) in their studies (0.34, 0.2 and 0.63 mmol/l, respectively). Thus, there may be a possibility that a depleted baseline lycopene level shows a better response to tomato antioxidant supplementation, than subjects with higher values.…”

Section: Mechanisms Of Action Of Lycopenecontrasting

confidence: 74%

“…Briviba et al (2004) also reported null effects on lipid peroxidation in plasma and feces in healthy men following a 2-week supplementation of 330 ml/day of tomato juice. Hininger et al (2001) further supplemented healthy male volunteers with 15 mg of natural tomato lycopene extracts for 12 weeks, and reported no effects on LDL oxidizability. In comparison with these studies showing null effects of tomato lycopene supplementation on lipoprotein oxidation, Bub et al (2000) reported a 18% increase in LDL lag time in 23 healthy men, following a 2-week tomato juice consumption providing a higher dose of lycopene (40 mg/day).…”

Section: Mechanisms Of Action Of Lycopenementioning

confidence: 99%

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Tomatoes versus lycopene in oxidative stress and carcinogenesis: conclusions from clinical trials

2006

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Objective: To review the effects of tomato product supplementation, containing lycopene, on biomarkers of oxidative stress and carcinogenesis in human clinical trials. Results: Supplementation of tomato products, containing lycopene, has been shown to lower biomarkers of oxidative stress and carcinogenesis in healthy and type II diabetic patients, and prostate cancer patients, respectively. Processed tomato products like tomato juice, tomato paste, tomato puree, tomato ketchup and tomato oleoresin have been shown to provide bioavailable sources of lycopene, with consequent increases in plasma lycopene levels versus baseline. Dietary fats enhance this process and should be consumed together with food sources of lycopene. The mechanisms of action involve protection of plasma lipoproteins, lymphocyte DNA and serum proteins against oxidative damage, and anticarcinogenic effects, including reduction of prostate-specific antigen, upregulation of connexin expression and overall decrease in prostate tumor aggressiveness. There is limited in vivo data on the health benefits of lycopene alone. Most of the clinical trials with tomato products suggest a synergistic action of lycopene with other nutrients, in lowering biomarkers of oxidative stress and carcinogenesis. Conclusions: Consumption of processed tomato products, containing lycopene, is of significant health benefit and can be attributed to a combination of naturally occurring nutrients in tomatoes. Lycopene, the main tomato carotenoid, contributes to this effect, but its role per se remains to be investigated.

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Section: Mechanisms Of Action Of Lycopenecontrasting

confidence: 74%

Section: Mechanisms Of Action Of Lycopenementioning

confidence: 99%

Tomatoes versus lycopene in oxidative stress and carcinogenesis: conclusions from clinical trials

2006

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“…No other correlations between changes in individual or total plasma carotenoid levels and the changes in lag phase LDL were observed between weeks 3 and 6. However, recent carotenoid supplementation studies have failed to show any significant decreases in susceptibility to oxidation (Carroll et al, 2000;Hininger et al, 2001). Hence, the increases in LDL lag phases seen in carotenoid-rich vegetable supplementation studies are probably due to other antioxidant components within the vegetables.…”

Section: Discussionmentioning

confidence: 99%

Effects of enhanced consumption of fruit and vegetables on plasma antioxidant status and oxidative resistance of LDL in smokers supplemented with fish oil

2003

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Objective: To determine whether consumption of five portions of fruit and vegetables per day reduces the enhancement of oxidative stress induced by consumption of fish oil. Subjects: A total of 18 free-living healthy smoking volunteers, aged 18-63 y, were recruited by posters and e-mail in The University of Reading, and by leaflets in local shops. Design: A prospective study. Setting: Hugh Sinclair Unit of Human Nutrition, School of Food Biosciences, The University of Reading, Whiteknights PO Box 226, Reading RG6 6AP, UK. Intervention: All subjects consumed a daily supplement of 4 Â 1 g fish oil capsules for 9 weeks. After 3 weeks, they consumed an additional five portions of fruits and vegetables per day, and then they returned to their normal diet for the last 3 weeks of the study. Fasting blood samples were taken at the ends of weeks 0, 3, 6 and 9. Results: The plasma concentrations of ascorbic acid, lutein, b-cryptoxanthin, a-carotene and b-carotene all significantly increased when fruit and vegetable intake was enhanced (Po0.05). Plasma concentrations of a-tocopherol, retinol and uric acid did not change significantly during the period of increased fruit and vegetable consumption. Plasma oxidative stability, assessed by the oxygen radical absorbance capacity (ORAC) assay, also increased from weeks 3-6 (Po0.001) but not in association with increases in measured antioxidants. Lag phase before oxidation of low-density lipoprotein (LDL) significantly decreased in the first 3 weeks of the study, reflecting the incorporation of EPA and DHA into LDL (Po0.0001). Subsequent enhanced fruit and vegetable consumption significantly reduced the susceptibility of LDL to oxidation (Po0.005). Conclusion: Fish oil reduced the oxidative stability of plasma and LDL, but the effects were partially offset by the increased consumption of fruit and vegetables.

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“…In some studies (Fuhrman et al, 1997;Rao & Agarwal, 1998;Chopra et al, 2000;Maruyama et al, 2001), but not others (Hininger et al, 2001), lycopene has been shown to confer protection qagainst oxidative damage to vulnerable membrane lipids, especially in conjunction with vitamin E (Fuhrman et al, 1997).…”

Section: Introductionmentioning

confidence: 99%

Tomato consumption and plasma lycopene concentration in people aged 65 y and over in a British national survey

Re¹,

Mishra

Thane

et al. 2003

Eur J Clin Nutr

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Objective: Assessment of consumption of raw and processed tomatoes, plasma lycopene concentration and their interrelationship in a nationally representative sample of elderly British people. Setting: A 1994-1995 National Diet and Nutrition Survey: a nationwide cross-sectional sample of people aged 65 y and over living in mainland Britain, either in the community ('free-living', n ¼ 1275) or in institutions such as nursing homes (n ¼ 412). Methods: Consumption of raw and processed tomatoes (including those in tomato-containing composite foods) was recorded by a 4-day dietary record for each participant. Plasma lycopene concentration was assayed by HPLC. Sociodemographic and lifestyle information was recorded by trained interviewers. Results: In all, 29% of free-living people and 24% of those living in institutions did not consume any raw or processed tomatoes during the 4-day recording period. Free-living participants were more likely to consume raw tomatoes (26 vs 16%). Plasma lycopene concentration was positively associated with the weight of raw and processed tomatoes consumed, especially with processed tomatoes and their products, alcohol consumption and with plasma total (as well as HDL and non-HDL) cholesterol concentrations. Among free-living participants, increased age, cigarette smoking habit and manual occupational social class were all associated with lower plasma lycopene concentration. Conclusions: In the current population, consumption of raw and processed tomatoes varied by sociodemographic and lifestyle characteristics, and made a significant contribution to plasma lycopene concentration. Determinants of plasma lycopene concentration were age, plasma cholesterol concentration and smoking habit.

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No Significant Effects of Lutein, Lycopene or β-Carotene Supplementation on Biological Markers of Oxidative Stress and LDL Oxidizability in Healthy Adult Subjects

Abstract: We did not observe beneficial or adverse effects of lutein, lycopene or beta-carotene supplementation on biomarkers of oxidative stress. In apparently healthy subjects, carotenoid supplementation does not lead to significantly measurable improvement in antioxidant defenses.

Cited by 101 publications

References 38 publications

Tomatoes versus lycopene in oxidative stress and carcinogenesis: conclusions from clinical trials

Tomatoes versus lycopene in oxidative stress and carcinogenesis: conclusions from clinical trials

Effects of enhanced consumption of fruit and vegetables on plasma antioxidant status and oxidative resistance of LDL in smokers supplemented with fish oil

Tomato consumption and plasma lycopene concentration in people aged 65 y and over in a British national survey

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