Enhanced Z-isomerization of tomato lycopene through the optimal combination of food ingredients.

ABSTRACT: In tomatoes, most lycopene is present in the all-E-configuration and shows very low bioavailability, whereas the Z-isomers show higher bioavailability. Hence, for health reasons, it is expected that the ingestion of lycopene Z-isomers is preferable. Very recently, it was reported that onion and possibly garlic promoted thermal Z-isomerization of (all-E)-lycopene but there are no reports for other food ingredients. Here we show new food ingredients that enhance thermal Z-isomerization of lycopene in tomatoes and from the results, we guessed some causative components having the Z-isomerization promoting effect. A comprehensive investigation of food ingredients revealed that some vegetables (Allium sp., Brassica sp., and Raphanus sp.), shiitake mushroom (Lentinus edodes), and some edible seaw

SUBMITTER: Honda M 

PROVIDER: S-EPMC6538647 | biostudies-literature | 2019 May

REPOSITORIES: biostudies-literature