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Coronary Artery Disease
Published in Stephen T. Sinatra, Mark C. Houston, Nutritional and Integrative Strategies in Cardiovascular Medicine, 2022
Lycopene is part of a family of carotenoids, compounds that offer colorful pigmentations to plants and even to animals that eat plants such as salmon and shrimp. There are hundreds of carotenoids in nature, but only a few of them have been thoroughly researched like beta-carotene, lutein, lycopene and astaxanthin. Lycopene is really the pigment that is responsible for the rich red color of tomatoes, as well as the bright pink seen in watermelon, pink grapefruit and papaya. Lycopene is an extraordinary compound and perhaps the most well-featured for cardiovascular health. There are multiple studies that strongly suggest that tomato-based products such as tomato paste and tomato sauce may be beneficial for reducing inflammation and cardiovascular risk, especially endothelial dysfunction while decreasing blood lipids, preventing the oxidation of LDL and controlling blood pressure at the same time.21–23 The benefits of lycopene also extend to supporting other vital tissues and organs.
Plant Source Foods
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
Carotenoids are present in a variety of fruits and vegetables like carrots, tomatoes, pumpkins, melon, watermelon, paprika, chili pepper, yellow sweet potatoes, mango, microalgae, gac fruit, Brussels sprouts, saffron, and more (22, 24). Carotenoids are sensitive to light and oxidation but relatively stable to heat. Therefore lycopene, a red pigment and strong antioxidant in ripe tomato fruit, is not destroyed by heat; in contrast, its levels may be higher when heating tomatoes. Natural lycopene in fresh ripe tomato is all in trans-isomer form. It is transformed into all cis-isomer form by heating (25). The absorption of cis-lycopene is higher than its natural trans-isomer. Therefore, lycopene bioavailability of processed tomato foods like tomato juice is higher than that in unprocessed fresh tomatoes (25). Intake of processed tomato products is the best way to prevent oxidative stress and carcinogenesis in healthy and Type 2 diabetic patients, as well as prostate cancer patients.
A Lifestyle Medicine Approach to Breast Cancer
Published in Michelle Tollefson, Nancy Eriksen, Neha Pathak, Improving Women's Health Across the Lifespan, 2021
Amber Orman, Dianne L. Johnson, Amy Comander, Nigel Brockton, Meghana Reddy, Gautam Krishna Koipallil
Carotenoids are phytochemicals which provide yellow/orange/red pigments in vegetables and fruits and are known for their antioxidant activity. A 2015 prospective case control study with over 20 years of follow-up observed an 18–28% lower risk of breast cancer in the quartile with the highest serum carotenoid concentrations versus those with the lowest serum carotenoid concentrations (RR: 0.72; 95% CI: 0.59, 0.88; p < 0.001). There was also a strong inverse relationship between plasma carotenoid concentration and breast cancer recurrence and breast cancer specific mortality (RR: 0.32; 95% CI: 0.21, 0.51; p < 0.001).28 Carotenoids should be obtained by food consumption in food consumption doses, as carotenoid supplements are potentially harmful.29
Microencapsulation of β-carotene using barley residue proteins from beer waste as coating material
Published in Journal of Microencapsulation, 2023
Ana Cristina Freitas De Oliveira Meira, Larissa Carolina De Morais, Jayne De Abreu Figueiredo, Lizzy Ayra Alcântara Veríssimo, Diego Alvarenga Botrel, Jaime Vilela De Resende
Carotenoids are natural pigments synthesised by plants that have antioxidant activity and can reduce the risk of diseases such as cancer, cardiovascular diseases, age-related macular degeneration and cataract formation (Salgado 2017). They also act by inhibiting low-density lipoprotein oxidation, relieving oxidative stress, enhancing the immune system response, and have anti-inflammatory properties (Šeregelj et al.2021b). β-carotene, a precursor of vitamin A, comprises up to 80% of all carotenoids present in carrots (Barzee et al.2019). In food production, carotenoids can be used as natural pigments to impart and restore colour in some products and, being antioxidant agents, they are a promising alternative for the growing demand for healthy food ingredients that contain natural bioactive compounds (Burgos-Díaz et al.2020).
Association of Serum Carotenoids and Retinoids with Intraprostatic Inflammation in Men without Prostate Cancer or Clinical Indication for Biopsy in the Placebo Arm of the Prostate Cancer Prevention Trial
Published in Nutrition and Cancer, 2022
Susan Chadid, Xiaoling Song, Jeannette M. Schenk, Bora Gurel, M. Scott Lucia, Ian M. Thompson, Marian L. Neuhouser, Phyllis J. Goodman, Howard L. Parnes, Scott M. Lippman, William G. Nelson, Angelo M. De Marzo, Elizabeth A. Platz
There has been a long-standing research interest in carotenoids, especially lycopene, and retinol as potential protective factors against prostate cancer (1–18). Carotenoids are singlet oxygen and peroxyl radical scavengers that can inhibit inflammatory mediators and activate antioxidants by influencing intracellular signaling (19, 20). In addition to their antioxidant activity (21), retinoids modulate the immune system (22, 23). Given the biological effects of carotenoids and retinol, the hypothesis that higher intake primarily from high-dose dietary supplements or serum concentrations of carotenoids and retinol would reduce prostate cancer risk has been repeatedly investigated (8). However, it is now thought that dose may be relevant, and beneficial effects of carotenoids, including β-carotene (which can be converted to retinol), are observed primarily in doses obtained from a standard diet, but that very high doses from dietary supplements, especially in an oxidative environment, may be harmful (20). Randomized, placebo controlled trials have found that supplemental β-carotene doses may increase risk of cancer, in particular lung cancer, in men with more oxidative potential/stress, for example in smokers (24, 25). Taking together trials and epidemiologic observational studies, regardless of dose and environmental context, findings on the association of blood carotenoid and retinol levels, including lycopene, with risk of prostate cancer are mixed (1–9, 11, 13–17, 26, 27).
Association of Carotenoid Intake with Pulmonary Function
Published in Journal of the American College of Nutrition, 2021
The participants’ average dietary intake data were collected by an interviewer using a 66-item, semiquantitative food frequency questionnaire (FFQ), a modified version of the 61-item questionnaire developed by Walter Willett (9). The major modification was the inclusion of an interviewer trained to use a standardized procedure for administrating the dietary questionnaire (10). Participants were asked how often on average they had consumed a specified portion size of each food during the preceding year with nine response categories available. Daily nutrient intake was calculated by multiplying the nutrient content of the specified portion of each food item by the frequency of its daily consumption and summing over all items. For this study, daily intakes of the five carotenoids, α- and β-carotene, β-cryptoxanthin, lycopene, and lutein/zeaxanthin, were calculated from the ARIC FFQ, then, the total carotenoids were calculated. Intake of carotenoid-rich foods was calculated by adding the number of servings consumed daily of fruits and vegetables that are rich in each carotenoid. Foods that are rich in provitamin A included carrots, dark yellow, winter squashes such as acorn or butternut squash, oranges, and sweet potatoes. Foods that are rich in other carotenoids included broccoli, spinach, peas or lima beans, and tomatoes.