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Nanonutraceuticals in Central Nervous System Disorders
Published in Bhupinder Singh, Minna Hakkarainen, Kamalinder K. Singh, NanoNutraceuticals, 2019
Amita Sarwal, Nisha Rawat, Gurpreet Singh, V. R. Sinha, Sumit Sharma, Dinesh Kumar
Lycopene is sourced from watermelon, tomato, and pink guava and is the most potent antioxidant among various common carotenoids (Jain et al., 2017). It has the potential to scavenge free radicals and shows protective behavior in cerebral ischemia-reperfusion injury. Lycopene supplementation reduces oxidative stress in rotenone-induced PD and restores antioxidant levels by reversing complex inhibition. Further calculations indicated therapeutic prospective of lycopene in neurodegenerative diseases associated with oxidative stress (Kaur et al., 2011). Recently, it has been reported that lycopene has protective effect in 3-nitropropionic acid (3-NP)-induced model for Huntington’s disease. Lycopene is a familiar lipophilic molecule with sensitivity toward heat and light; it exhibits low stability and low bioavailability. The desired therapeutic effect of lycopene, ingested through food, can be magnified by intercepting its degradation and boosting its solubility through the integration of the oil phase within oil-in-water nanoemulsions. Lycopene, developed in the form of a self-nanoemulsifying system or nanoemulsion, results in enhanced bioavailability of lycopene. Nanosized lycopene, prepared using a nanoemulsion delivery technique, enhances antioxidant activity with increased bioavailability (Ha et al., 2015). Nano-lycopene, developed using a nanostructured lipid carrier delivery system, shows less chemical degradation of lycopene and improve in vitro antioxidant activity (Okonogi and Riangjanapatee, 2015). Using various aforementioned techniques, the stabilization study was conducted on lycopene. Study results show that lycopene is potentially bioavailable for protecting against oxidative stress that leads to PD.
Tomatoes in the Diet
Published in Denise Wilson, Sensing the Perfect Tomato, 2019
It is impossible to distill the health benefits of eating tomatoes down to a single nutrient. This is true of most fruits and vegetables. However, the healthy tomato is perhaps best recognized for the lycopene it contains. Lycopene (C40H56) is an organized string of eight isoprene units, a carotenoid pigment that is responsible for the bright red color of many tomato varieties.
Microbial Pigments: A Green Microbial Technology
Published in Debarshi Kar Mahapatra, Swati Gokul Talele, Tatiana G. Volova, A. K. Haghi, Biologically Active Natural Products, 2020
Eknath Ahire, Swati G. Talele, Gokul S. Talele
Lycopene is a red carotenoid and it is an acyclic isomer of β-carotenoid. It is reported that the cis-isomer of lycopene is highly stable and retains advanced antioxidant property in association to trans-lycopene. Using fungus Fusarium sporotrichioides has been tried to yields the antioxidant lycopene and food colorants by means of inexpensive substrate corn filaments [33].
Extraction of lycopene from tomato with environmentally benign solvents: Box-Behnken design and optimization
Published in Chemical Engineering Communications, 2020
Naphaphan Kunthakudee, Niti Sunsandee, Boonta Chutvirasakul, Prakorn Ramakul
Lycopene is one of the substances of interest that has a lot of applications in the food, pharmaceutical, and human health industries. It has been clinically proven that lycopene can prevent cardiovascular and coronary heart diseases, as well as reduce the risk of various cancers, especially prostate cancer (Clinton, 1998; Arab and Steck, 2000; Cuevas-Ramos et al., 2013). Lycopene is one of 600 carotenoid compounds in the class of antioxidants. It can inhibit free radicals, which is an important part of the growth of cancer cells (Shi et al., 2005). In the food industries, lycopene is used as an additive to increase storage stability and nutritional benefits and is also a natural food colorant (Naviglio et al., 2008; Rizk et al., 2014). Normally, lycopene, a red carotenoid pigment, was found in fruits and vegetables; such as, tomatoes, carrots, watermelons, and papayas. In particular in tomatoes, lycopene contains more than 85% of the total tomato carotenoids (Papaioannou et al., 2016).
Under-utilized wild fruit Lepisanthes rubiginosa (Roxb.) Leenh: A discovery of novel lycopene and anthocyanin source and bioactive compound profile changes associated with drying conditions
Published in Drying Technology, 2023
Theeraphan Chumroenphat, Apichaya Bunyatratchata, Sirithon Siriamornpun
According to Table 2 the effect of different drying methods on carotenoid content (β-carotene, lutein and lycopene contents) was found to be significant (P < 0.05). The carotenoid contents significantly decreased after all drying methods. The contents of carotenoids in both fresh and dried samples ranged from 47 to 307 mg/100 g db. Lycopene was found to be the predominant carotenoid in LRL fruit, followed by lutein and ß-carotene, respectively. In this study, we reported a high lycopene content in fresh samples (158 mg/100 g db). Among the different drying methods, FD provided the highest content of lycopene (116 mg/100g db), followed by SD (43 mg/100g db) and HD (20 mg/100 g db), respectively. The lycopene contents of raw tomato samples were reported in the range of 86–151 mg/100g db depending on the variety.[36] The amounts of lycopene in fresh LRL were similar to or even higher than those of tomato varieties, whereas FD showed a higher content than certain varieties of tomato.[36] Our group also previously reported a good source of lycopene in the aril oil of Thai gac (82 mg/100g db).[14] However, the lycopene contents in fresh and FD treated LRL fruit were approximately 2 and 1.4 times higher, respectively, than those of the previously reported aril oil from Thai gac. Lycopene consumption has been associated with reducing the risk of chronic diseases such as cancer and cardiovascular disease.[37] Thus, LRL fruits that are rich in lycopene could be potential sources of lycopene, enabling the development of functional foods in the future.
Fabrication, characterization, and application of Pickering emulsion stabilized by tea (Camellia sinensis (L.) O. Kuntze) waste microcrystalline cellulose
Published in Journal of Dispersion Science and Technology, 2022
Ruiting Zheng, Tong Zhao, Xiaorong Lin, Zhongzheng Chen, Bin Li, Yuanyuan Zhang
Lycopene is a naturally occurring pigment, which possesses a large spectrum of biological activities.[5–7] However, lycopene is very prone to degrade when exposed to light, oxygen, metal ions and acid, and has poor water solubility and low oral bioavailability. These result that the health benefits of lycopene cannot be fully displayed in food and pharmaceutical industry.[8] Therefore, it is imperative to find a simple and economical method to encapsulate lycopene for improving its stability and bioavailability against possible adverse conditions during processing, storage and consumption of food products.