Carotenoid and Flavonoid Absorption From Red and Tangerine-Type Tomatoes

Not Applicable

Active, not recruiting

Brief Summary: Eating a diet rich in tomatoes has been associated with decreased risk for a variety of diseases. Tomatoes contain red-colored lycopene (one type of pigment in the class of pigments called carotenoids), which has been associated with the decreased risk of disease in those consuming tomato products; however, tomatoes also contain flavonoids, which may also have health promoting effects. The Tangerine tomato, a unique tomato variety, contains lycopene in a different form that in red tomatoes and this contributes to their characteristic orange color. This "orange lycopene" is more similar to the most common form of lycopene found in the blood and tissue of people who eat a tomato-rich diet, and may be more easily absorbed by the body.

The objectives of this study are to determine if carotenoids and flavonoids from Tangerine tomatoes are more easily absorbed by the body than red tomatoes, and to examine if eating Tangerine versus red tomatoes impacts markers of inflammation (response to harmful substances by the body).

Detailed Description: The primary goal of this research is to determine if a processed Tangerine tomato product has enhanced bioavailability of carotenoids and flavonoids compared to a commercially available processed red tomato product in humans. This primary objective will be accomplished by quantifying carotenoids from post-prandial triglyceride-rich lipoprotein (TRL) fractions of plasma and flavonoids from whole plasma and urine, after subjects consume a meal containing Tangerine or red tomato juice. A secondary goal is to examine if short-term delivery of bioactives from Tangerine and red tomatoes impact markers of inflammation in humans. This secondary objective will be accomplished by analyzing plasma for both interleukin-6 (IL-6), a marker for inflammation, and RNA to assess alterations in transcription of genes that regulate inflammation.

Recruitment & Eligibility

Inclusion Criteria

Exclusion Criteria

Lactating, pregnant, or plan to be pregnant during study
Tobacco (cigarettes and chewing tobacco)
Metabolic disease, such as diabetes mellitus or thyroid dysfunction
Malabsorption disorders (e.g. ileus, Crohn's, ulcerative colitis, pancreatic insufficiency)
History of cancer, esophageal, gastric, or intestinal ulcers
History of liver or kidney insufficiency or failure
Auto-immune disorders
Chronic inflammation (e.g. rheumatoid arthritis)
Allergies to tomatoes or tomato products
Obesity (BMI > 30kg/m2) or underweight (BMI <18.5kg/m2)
Hypercholesterolemia (Total cholesterol > 200 mg/dL)
Triglycerides > 200mg/dL
Subjects taking non-steroidal anti-inflammatory medications (e.g. Aspirin, Advil, Tylenol, Aleve) for 72 hours prior to each day-long visit.
Anemia (hemoglobin below 10g/dL or hematocrit below 30%)
Blood donation within the last 8 weeks

Arm && Interventions

Group	Intervention	Description
Tangerine tomato juice	Tangerine tomato juice	Tangerine tomato juice will be fed
Red tomato juice	Red tomato juice	Red tomato juice will be fed

Primary Outcome Measures

Name	Time	Method
Pharmacokinetics of Carotenoid Absorption	11 post-prandial blood samples will be taken over 12 hours	The primary goal of this research is to determine if a processed tangerine tomato product has enhanced bioavailability of carotenoids and flavonoids compared to a commercially available processed red tomato product in humans. An area under the curve for concentration of carotenoids (from triglyceride rich lipoprotein (TRL) fraction of plasma) by using carotenoid concentrations from hours 0, 2, 3, 4, 5, 6, 8, 10 and 12 over time to quantify absorption, after subjects consume a meal containing tangerine or red tomato juice.

Secondary Outcome Measures