| Abstract
| - Tomato sauces were produced from unique tomato varieties to study carotenoid absorption in humans.Tangerine tomatoes, high in cis-lycopene, especially prolycopene (7Z,9Z,7‘Z,9‘Z), and high-β-carotenetomatoes as an alternative dietary source of β-carotene were grown and processed. Sauces wereserved after 2 week washout periods and overnight fasting for breakfast to healthy subjects(n = 12, 6M/6F) in a randomized crossover design. The serving size was 150 g (containing 15 g ofcorn oil), tangerine sauce containing 13 mg of lycopene (97.0% as cis-isomers) and high-β-carotenesauce containing 17 mg of total β-carotene (1.6% as the 9-cis-isomer) and 4 mg of lycopene. Bloodsamples were collected 0, 2, 3, 4, 5, 6, 8, and 9.5 h following test meal consumption and carotenoidsdetermined in the plasma triacylglycerol-rich lipoprotein fraction by HPLC−electrochemical detection.Baseline-corrected areas under the concentration vs time curves (AUC) were used as a measure ofabsorption. AUC0-9.5h values for total lycopene in the tangerine sauce group were 870 ± 187 (nmol·h)/L (mean ± SEM) with >99% as cis-isomers (59% as the tetra-cis-isomer). The AUC0-9.5h valuesfor total β-carotene and lycopene after consumption of the high-β-carotene sauce were 304 ± 54(4% as 9-cis-carotene) and 118 ± 24 (nmol·h)/L, respectively. Lycopene dose-adjusted triacylglycerol-rich lipoprotein AUC responses in the tangerine sauce group were relatively high when compared tothose in the literature and the high-β-carotene group. The results support the hypothesis that lycopenecis-isomers are highly bioavailable and suggest that special tomato varieties can be utilized to increaseboth the intake and bioavailability of health-beneficial carotenoids. Keywords: Lycopene; β-carotene; tangerine and high-β-carotene tomatoes; postprandial absorption;humans; electrochemical detection
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