Effects of Lycopene and Monounsaturated Fat Combination on Serum Lycopene, Lipid and Lipoprotein Concentrations

Abstract

Lycopene, the predominant carotenoid in tomatoes, has a potential health benefit because of its antioxidant properties. Monounsaturated fats also have health benefits pertaining to their antioxidant effects and their beneficial effects on blood lipids. These food substances are particularly found together in the Mediterranean diet, which is associated with reduced risk of vascular diseases. It is possible that they could have synergistic benefits, if the absorption of lycopene, a fat-soluble carotenoid, increases when lycopene is ingested in the presence of fat. There is, however, limited data available to confirm this hypothesis. Although single meal studies have suggested this hypothesis may have a basis, short-term dietary intervention studies comparing the combination effects of high fat (especially rich in monounsaturated fatty acids), high lycopene diets with that of high carbohydrate, low fat, high lycopene diets have failed to confirm this. Results of these short trials (dietary periods of 10 to 16 d) demonstrate similar increases in serum lycopene concentration with high lycopene, high carbohydrate diets (15-17% energy from fat) compared to high 274lycopene, high fat diets rich in monounsaturated fatty acids (35-38% of energy from fat). However, the combination of high lycopene and high monounsaturated fat in the diet still provides greater beneficial effects on serum lipids and lipoprotein concentrations and on the susceptibility of low density lipoprotein to oxidation compared to the combination of high lycopene and high carbohydrate in the diet.