Lycopene
is a powerful carotenoid antioxidant found in fruits and vegetables. Red
tomatoes are especially available. It is not an important nutrient for humans,
but it can be a potential therapeutic agent for the prevention of many human
diseases. Since the publication of the previous book on lycopene, the role of
lycopene and tomatoes in human health has progressed considerably. The initial
research focuses on cancer, lycopene and tomatoes in human nutrition and
health. This is the next important step in documenting progress in
understanding chemistry, bioavailability and metabolism. Mechanisms of action
of lycopene; and its role in the prevention of other human diseases than
cancer, as indicated in various chapters of the book.The book contains chapters
on genetic polymorphism. and the relationship between lycopene and
cardiovascular, cardiometabolic, oral health and other disorders, including
male infertility, skin diseases, respiratory diseases and neurodegenerative
diseases. The book provides information on the regulatory aspects of natural
health products, and in particular lycopene, which provide a better
understanding of the sector. The content of the book has been carefully
selected to provide readers with the most up-to-date information on the
bioactive substances of lycopene and tomato.
Recent
dietary recommendations to increase consumption of antioxidant fruits and
vegetables have sparked interest in the role of lycopene in disease prevention.
However, the evidence to date is mainly instructive and the underlying
mechanisms are not well understood. Further research is needed to elucidate the
role of lycopene and to develop guidelines for healthy eating and disease
prevention. Other areas of research include epidemiological studies based on
serum lycopene levels, bioavailability and effects of dietary factors,
long-term dietary intervention studies, metabolism and isomerization of
lycopene and its biological significance, interactions with other carotenoids
and antioxidants and disease prevention mechanisms. Many epidemiological
studies suggest that the risk of cancer can be reduced by a positive change in
diet and a healthy lifestyle, which makes us more positive about the
possibility of minimizing cancer morbidity and mortality. Cancer prevention can
be achieved in 32-35% of cases through diet and consumption of functional foods
rich in bioactive substances. A range of functional foods rich in bioactive
substances such as lycopene, β-carotene and other phytochemicals for the
prevention of cancer. Some scientific reports on the effects of lycopene and
B-carotene on natural foods and on the synthetic effects of cancer prevention
are not consistent. Researchers will determine whether purified phytochemicals
have the same health benefits as phytochemicals found in whole foods.
It
is currently thought that dietary supplements do not have the same health
benefits as a diet rich in fruits and vegetables, as clinical trials of
individual antioxidants have no consistent side effects. This review is based
on the growing interest of the role of carotenoids, especially lycopene and
beta-carotene, in the prevention and treatment of cancer, which is consistent
with the hypothesis that micronutrients of synthetic origin can not replace the
benefits of a diet rich in natural nutrients. It has been shown that a
synthetic form of β-carotene has a slight pro-oxidative effect, while it
naturally has an antioxidant effect. For this reason, many breeding programs in
the field of vegetable crops are aimed at creating high quality organic product
types, characterized by a high content of lycopene, B-carotene, ascorbic acid
and other natural compounds with antioxidant activity. . They are an appropriate
starting material for the production of natural products with a high content of
bioactive compounds, which contribute to the prevention of chronic diseases.
You can increase your intake of antioxidants by eating foods with more
antioxidants than using supplements. In conclusion, we support evidence that it
is preferable for antioxidant micronutrients to be derived from the natural
consumption of plant foods rather than dietary supplements.
Although
the comparative amounts of bioavailability of lycopene from different tomato
products are unknown, lycopene from processed tomato products appears to be
more bioavailable than lycopene from raw tomatoes. The release of lycopene from
the food matrix is due to treatment, the presence of dietary lipids, and
heat. Heat isomerization from all-trans to cis-compliant increases the
bioavailability of lycopene. The bioavailability of lycopene is also influenced
by the dose and the presence of other carotenoids such as β-carotene. Johnson
et al 70 found that the bioavailability of lycopene was significantly higher
when taken by carotene than alone.
In
a multicenter-control case study, relationship between antioxidant status and
chronic myocardial infarction. The subjects were recruited from 10 European
countries to maximize exposure diversity within the study. Antioxidants in
adipose tissue, which are better indicators of long-term exposure than
antioxidants in the blood, have been used as markers of antioxidant status.
Immediately after infarction, biopsies were extracted from adipose tissue and
examined for various carotenoids. After adjusting for a number of nutritional
variables, it was found that only lycopene and non-B-carotene concentrations
were protected. A study conducted by Johns Hopkins University in Baltimore
found that smokers with low levels of circulating carotenoids had a higher risk
of subsequent adverse events in myocardial infarction. In a population study
comparing the Lithuanian and Swedish cohorts with different death rates from
coronary artery disease, it was also found that lower blood levels of lycopene
were associated with increased risk and death from coronary artery disease.
It
has been suggested that the Mediterranean diet, rich in vegetables and fruits,
including tomatoes, is responsible for lowering cancer rates in this region.
Food consumption of tomatoes and tomato products has been shown to be
associated with a lower risk of cancer. A large number of cancers are included
in many epidemiological studies. A high use of tomatoes was associated with a
case-control study with protective effects against digestive tract cancers and
a 50% reduction in cancer mortality rates at all sites in the elderly. American
population. The most impressive conclusion came from a follow-up study of US health
experts who assessed the function of various carotenoids and retinols using a
prostate cancer incidence questionnaire. . . The estimated use of lycopene from
different tomato products is inversely associated with a degree m associated
with a risk of prostate cancer.
Lycopene
is one of the most potent antioxidants, with twice the capacity to eliminate
singlet oxygen such as B-carotene and ten times the capacity of α-tocopherol.
It is the most abundant carotenoid in human plasma. Its content is influenced
by various biological factors and lifestyle factors. Lycopene and other
carotenoids concentrate on the very low and very low density of serum
lipoprotein fractions due to their lipophilic nature. Lycopene also focuses on
the adrenal gland, testes, liver and prostate, where it is called carotenoid.
Lycopene levels in various human and rat tissues. The distribution of specific
lycopene may play an important role in the role of this antioxidant. However,
unlike other carotenoids, levels of lycopene in serum or tissues do not match
well with total fruit and vegetable consumption.
It
has been hypothesized that lycopene inhibits carcinogenesis and atherogenesis
by protecting essential cellular biomolecules, including lipids, lipoproteins,
proteins, and DNA. In healthy individuals, diet without lycopene and tomato
resulted in loss of lycopene and increased lipid oxidation, while lycopene
supplementation increased serum lycopene levels and reduced endogenous
oxidation of lipids, proteins, lipoproteins and DNA. Prostate cancer patients
have low levels of lycopene and high oxidation of serum and proteins.The
oxidation of low-density lipoproteins that carry cholesterol in the blood can
play an important role in the development of atherosclerosis. Antioxidant nutrients
are thought to slow down the development of atherosclerosis because they can
prevent harmful oxidative processes. Many controlled clinical and
epidemiological studies have highlighted the protective effects of vitamin E,
related to antioxidant properties.
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