The Open Bioactive Compounds Journal

ISSN: 1874-8473 ― Volume 8, 2020

High-Lycopene Tomato Intake Increases Serum Carotenoid Levels but not Biomarkers of Oxidative Stress and Inflammation in Healthy Adults

C.A Thomson*, 1, N.R Stendell-Hollis1, J.L West1, E.C Cussler2, L.M McCune1, M Kroggel3, H.J Kim3, 4, C Kubota3
1 Department of Nutritional Sciences and Arizona Cancer Center, University of Arizona, Tucson, Arizona,
2 Department of Physiology, University of Arizona. Tucson, AZ
3 Department of Plant Sciences, University of Arizona. Tucson, AZ
4 Present address: Division of Food Function Research, Korea Food Research Institute, Sungnam-si, Gyeongki-do 463-746, Korea


Fresh tomatoes higher in lycopene content than standard varieties have recently been designed. We hypothesized that consumption of fresh, high lycopene tomatoes (HEC) for 3-weeks, as compared to standard fresh tomatoes, (LEC) would result in significant increases in serum lycopene and reductions in oxidative stress and inflammation. Forty healthy adult men (37.5%) and women (62.5%) age 55.3±4.7 years (BMI = 25.1±3.3 kg/m2) completed this randomized, crossover, controlled tomato intervention. Serum lycopene, oxidative stress (8-OHdG, 8-iso-PGF2α) and inflammation (hsCRP) were assessed. Significant increases were seen in trans- and cis-lycopene (pre- and post-intervention, P < 0.0001), with cis-lycopene increasing significantly more during HEC consumption as compared to LEC (P=0.03). No significant changes in 8-OHdG, 8-iso-PGF2α or hsCRP were demonstrated. Consumption of HEC tomatoes resulted in significant elevations in serum lycopene but not significant reductions in oxidative stress or inflammation in this healthy adult population.

Article Information

Identifiers and Pagination:

Year: 2008
Volume: 1
First Page: 7
Last Page: 12
Publisher Id: TOBCJ-1-7
DOI: 10.2174/1874847300801010007

Article History:

Received Date: 7/4/2008
Revision Received Date: 5/5/2008
Acceptance Date: 20/5/2008
Electronic publication date: 2/7/2008
Collection year: 2008

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* Address correspondence to this author at the Department of Nutritional Sciences and Arizona Cancer Center, University of Arizona, Tucson, Arizona. Shantz Building Room 328, 1177 E. 4th Street, Tucson, AZ 85724; Tel: (520) 626-1565; Fax: (520) 621-9446; E-mail:


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