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Antioxidative properties of lycopene and other carotenoids from tomatoes: Synergistic effects
Author(s) -
Shi John,
Kakuda Yukio,
Yeung David
Publication year - 2004
Publication title -
biofactors
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.204
H-Index - 94
eISSN - 1872-8081
pISSN - 0951-6433
DOI - 10.1002/biof.552210141
Subject(s) - lycopene , carotenoid , lutein , antioxidant , chemistry , food science , beta carotene , vitamin , vitamin c , carotene , vitamin e , biochemistry
Lycopene is the major carotenoid in tomatoes. Tomatoes contain a matrix of many bioactive components, including vitamin C, vitamin E, other carotenoids (a‐, β‐, γ‐ carotene, lutein), and flavonoids. Their synergistic interactions, when used in combination, may be responsible for the observed beneficial effects of tomato‐based products. This study investigated the synergistic antioxidant activity of lycopene in combination with β‐carotene, vitamin E, and lutein. A liposome system was used to test the synergistic antioxidant activity. The carotenoid mixtures were more efficient in protecting liposome from oxidation than the individual carotenoid. Mixtures of lycopene and vitamin E appear to have the greatest synergistic antioxidant activity.