Table Of ContentFOOD SCIENCE AND TECHNOLOGY
L
YCOPENE
F S , P R
OOD OURCES OTENTIAL OLE
H H
IN UMAN EALTH AND
A E
NTIOXIDANT FFECTS
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F S T
OOD CIENCE AND ECHNOLOGY
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FOOD SCIENCE AND TECHNOLOGY
L
YCOPENE
F S , P R
OOD OURCES OTENTIAL OLE
H H
IN UMAN EALTH AND
A E
NTIOXIDANT FFECTS
JACOB R. BAILEY
EDITOR
New York
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CONTENTS
Preface vii
Chapter 1 Potential Role of Lycopene As Antioxidant
and Implications for Human Health and Disease 1
Pushpinder Kaur and Jaspreet Kaur
Chapter 2 Antioxidant Properties of Food Products Containing
Lycopene Are Increased by the Presence
of Chlorophyll 39
Cristina Sgherri, Usue Pérez-López
and Calogero Pinzino
Chapter 3 Lycopene Extraction and Analysis 91
Dandara Fidelis Escoto, Bruna Piaia Ramborger,
Mateus Cristofari Gayer, Daniela Teixeira
Rodrigues, Elton Luis Gasparoto Denardin,
Rafael Roehrs and Miguel Roehrs
Chapter 4 Chemistry, Sources and Benefits of Lycopene 105
Cecília Elenir Rocha, Rafael Roehrs
and Miguel Roehrs
Chapter 5 Use of Encapsulation Technology for Improving
the Stability of Lycopene 115
Zhen-Xing Tang, Cai-E Wu and Lu-E Shi
Index 129
PREFACE
This book discusses food sources, the potential role in human health of
lycopene, and the antioxidant effects lycopene possesses.
Chapter 1 – Carotenoids, naturally occurring pigments, are exclusively
synthesized by plants and micro-organisms. Humans are not able to synthesize
carotenoids and depend entirely on dietary intake of fruits, vegetables and
nutritional supplements. The excessive generation of reactive oxygen species
(ROS) induces "oxidative stress" that has been implicated in the disease
causation and may be important progenitors in cancer progression. Lycopene,
a red coloured carotenoid phytonutrient, naturally produced in highest
concentration in tomato and tomato-based products is a potent 1O quencher,
2
and has been found to possess "antioxidant" and "antitumor" properties that
mitigate the damaging effects of oxidative stress. In recent years, lycopene has
gained more widespread attention as potential agent for prostate cancer
prevention among other phytochemicals. Many studies have demonstrated the
impact of lycopene in modulating the epigenome in diverse human cancers
and in fetus. We summarize here the impact of antioxidant usage, using
lycopene, to counteract the effects of oxidative stress-related diseases and for
those at high risk of cancer and undergoing treatment and discuss whether the
other dietary antioxidants are also having an effective therapeutic strategy.
Furthermore, we also discuss the implementation of epigenetic-based therapies
using lycopene alone or in combination with other plant-based diet on health
care. Further elucidation will open the new avenue to identify the promising
therapeutical potentials of novel antioxidants in treating and preventing
disease.
Chapter 2 – A diet based on the consumption of fresh fruits such as tomato
has been associated with health protection and longevity, due to their
nutraceutical value. The latter is influenced by the presence of antioxidant
viii Jacob R. Bailey
compounds such as vitamin C (ascorbic acid), vitamin E (tocopherol),
carotenoids, flavonoids as well as phenolic acids. Indeed, these molecules are
able to neutralize reactive oxygen species (ROS) and, for this reason, are
worldwide recognized as beneficial for preventing human diseases among
which cancer and cardiovascular pathologies.
Lycopene is a natural pigment synthesized by photosynthetic plants and
represents the most abundant carotenoid in tomatoes, being present in
concentrations ranging from 9-150 mg/kg depending on the variety. The
increase in dietary lycopene has been associated to a decreased risk of chronic
diseases and one of the possible mechanisms involved in this action is
represented by its antioxidant activity.
Lycopene as well as chlorophyll are lipophilic antioxidants, contributing
to the antioxidant activity of tomato berries and leaves. However, the
antioxidant activity of lipid extract from leaves was shown to be 45-70-fold
higher than that from berries. This is because chlorophyll behaves as a fast
lipophilic antioxidant (FLA), accounting for the 38% of FLA present in the
lipid extract from leaves, whereas lycopene can be classified as a slow
lipophilic antioxidant (SLA) responsible for the 40% of the antioxidant
activity due to the slow fraction of the lipid extract from berries. Moreover, the
presence of chlorophyll in a mixture containing lycopene increased the
antioxidant activity compared to lycopene alone.
The role of chlorophyll for human health, for example in reducing risk of
colon cancer, is more and more recognized by scientific community and its
presence in food products such as not-fully ripe berries could substantially
increase their nutritional value, in combination with high concentrations of
lycopene.
Chapter 3 – Carotenoids are substances produced by fruits and vegetables,
which are responsible for their red and orange tones. Lycopene belongs to the
group of carotenoids and currently appears as one of the most potent
antioxidants. Most carotenoids present linear structure with 40 carbons with 3
to 15 conjugated double bonds, which impart their property of absorbing light
at wavelengths between 400 and 500 nm. Lycopene is a carotenoid without
pro-vitamin A activity, lipid-soluble, composed of eleven conjugated bonds
and two double bonds unconjugated. Lycopene is considered the carotenoid
that has the highest scavenging capacity of singlet oxygen, possibly due to the
presence of two double bonds unconjugated, which offers greater reactivity.
For these reasons it is important to determine the amount of lycopene on
different samples. Lycopene is the predominant carotenoid in human plasma
and tissues, being found in a limited number of red colored foods as tomatoes
