Therapeutic effect of lycopene-rich tomato juice on cardiac disorder in rats fed on fried food in oxidized frying oil

The Egyptian Journal of Hospital Medicine Vol., 14 : 115 - 126 March 2004
I.S.S.N: 12084
1687 - 2002
Therapeutic effect of lycopene-rich tomato juice on cardiac disorder in
rats fed on fried food in oxidized frying oil


Hassan H. A. and Edrees G. M.

Zoology Department, Faculty of Science, Mansoura University, Mansoura, Egypt.



Abstract

Therapeutic effect of lycopene-rich tomato juice against evoked cardiac disorders in rats
fed on fried potato in oxidized frying cotton seed oil (20% w/w ) for 4-weeks was studied using
lycopene at a daily dose of 1 mg/Kg body weight.
Total lipids, total cholesterol, triglycerides, phospholipids, low-density lipoprotein
cholesterol (LDL-c) and high-density lipoprotein cholesterol (HDL-c) were estimated in
different animal groups. Lactic dehydrogenase (LDH), creatine kinase (CK), aspartate
aminotransferase (AST) and alanine aminotransferase (ALT) as well as serum calcium,
potassium and magnesium were determined
The obtained results revealed that, feeding on fried potato in deep oxidized frying oil
induced a notable increase in lipid profils and LDL-c associated with a marked elevation in
specific heart enzymes, LDL, CK, ALT and AST activities. These biochemical alterations
ameliorated when lycopene was administered to rats fed fried potato in oxidized frying oil.

Key words: Lycopene - tomato juice - fried food - frying oxidized oil.

Introduction

Vegetables and fruit are rich sources
greater health benefits. Lycopene can be
of a variety of nutrients, including vitamins,
absorbed more efficiently by the body after
trace minerals, and dietary fiber, and many
it has been processed into juice, sauce,
other classes of biologically active
paste or ketchup (Giovannucci, 1999).
phytochemical compounds (Lampe, 1999).
Heating and adding a small amount of fat
Epidemiologic data support the
makes the lycopene more easily absorbed
association between high intake of
by the body (Arab and Steck, 2000).
vegetables and fruits and low risk of
Diets high in fat, saturated fat and
different chronic diseases as several
cholesterol, in addition to physical
common cancers (Steinmetz and Potter,
inactivity, still plays a key role in heart
1996) and cardiovascular disease ( Banerjee
disease risk by increasing blood lipids
and Maulik 2002 and Seifried et al., 2003).
(Ernst and Schaefer, 2002).
Lycopene is considered as one of the
During deep-fat frying, when the fat is used
phytochemical, synthesized by plants and
repeatedly, oxidative and thermal effects
microorganisms but not by animals. Human
result in the formation of many volatile and
can not produce lycopene, so, they must
nonvolatile products, some of which are
take it in their food (Bramley, 2000).
potentially toxic and accumulate in our
Lycopene is a hydrocarbon carotenoid
dietary frying food (Battino et al., 2002).
found in tomatoes, tomato products and in
Fat frying is a popular food preper-
other fruits (Clinton, 1998). Lycopene is
ation method, but several components like
associated with the red color in tomatoes.
antioxidant vitamins could be lost due to
Concentrated cooked sources of tomatoes,
oxidation and some others with toxic
such as tomato sauce, are associated with
effects could appear. Many reactive
115

---

Therapeutic effect of lycopene-rich
.
electrophilic chemicals (e.g. acrylamide and
Concerning tomato juice preperation,
hydrazine) are most probably formed
fresh tomatoes washed and good homog-
during heating of starch-rich foods to high
enized by mechanical process then slightly
temperatures and these could individually
heated with little amount of olive oil to
or cumulatively contribute to human cancer
facilitate lycopene absorbtion by the body
or other diseases (He et al., 2004).
(Arab and Steck, 2000).
The process of hydrogenation

increases the saturated fat content.
Experimental design:
Unfortunately, this process produces trans-

fatty acids, which plays a major role in
Rats were divided into five main
disease. This of course, increases the risk of
groups, each consists of 6 rats. Groups
atherosclerosis, diabetes, obesity, heart
were treated as follows:
disease and a weakened immune system
Group I: Control untreated group: normal
(Otero, 1997).
control rats were maintained on normal diet
Therefore, a good opportunity has
and provided with tap water.
been taken to investigate the possible
Group II: Lycopene-rich tomato juice
curative or ameliorative effects of
treated group: Rats received orally tomato
lycopene-rich tomato juice against induced
juice at a daily dose of 8.25ml/Kg body
cardiac disturbances in rats fed on fried
weight which equal daily lycopene dose of
potato in oxidized frying oil.
1mg/Kg body weight (Micozzi et al., 1992


and Liu et al., 2003) for 4- weeks. (paetau
Materials And Methods
et al., 1999)

Group III: First fried potato - fed rats
Experimental animals:
treated group: Animals received first fried

potato in deep oxidized frying oil (after 3
Adult male rats (Rattus norvegicus)
min only from frying process of oil) (20%
weighing 120-150 gm were used in this
w/w in diet) for 8- weeks.
study. They were placed in separate cages
Group IV: Last fried potato- fed rats
and allowed food and water ad libitum.
treated group: Rats received 20% last fried
They were kept under suitable airflow and
potato in deep oxidized frying oil (after 28
temperature during the whole period of
hour from frying process of oil) for 8-
experimentation.
weeks.

Group V : Last fried potato-fed rats and
Preparation of fried potato, oxidized
lycopene treated group: Rats received last
frying oil and tomato juice:
fried potato in deep oxidized frying oil
Cotton seed oil and potato purchased
(after 28 hour from frying process of oil)
from a local supermarket were subjected to
(20% w/w in diet) for 4-weeks and
the following frying process:- Oil was
simultaneously adminestered orally with
poured into a cast iron wok and heated on a
lycopene as tomato juice at the same
gas stove which was adjusted to maintain
mentioned dose (1 mg/Kg B wt) besides
the oil temperature at 205±5 0C. Potatos
the same diet of deep fried potato for
were peeled and cut into sticks then fried in
another 4- weeks.
the oil. Every 30 min, a batch of potato
Rats of different groups were weighed
sticks was fried for 5 min. The potato frying
weekly to calculate the body weight
process was performed for 4 hrs /day and
change.
was repeated for 7 successive days (Liu and

Blood and Tissue sampling:
Lee, 1998 ). The first fried potato (after

3 min from frying process) and the last
At the end of the period of treatment
fried potato (after 28 hrs from frying oil
fasted overnight animals were sacrified by
process) were used only in the experim-
cervical dislocation and blood was collected
ental study to evaluate the effect of fried
in clean centrifuge tubes. Serum was
food in deep oxidized oil.
seperated from coagulated blood by
116

---

Hassan H. A. & Edrees G. M.
centerifugation at 3000 g for 20 min. Serum
Table (2) demonestrated the serum
were quickly frozen at -20 till time analysis.
and liver concentrations of lipids profils as
Liver and heart were dissected as rapidly as
well as serum lipoprotein fractions, as
possible, weighed, homogenized in ice cold
LDL-cholesterol
and
HDL-cholesterol
saline solution and were also frozen at –
levels for the control and treated rats. The
20 0C for subsequent analysis..
results showed that all classes of serum and

liver lipids as well as serum LDL-
Biochemical analysis:
cholesterol were significantly increased in

deep fried potato in oxidized frying oil fed
Total
lipids,
total
cholesterol,
rats, while serum HDL-cholesterol was
triglycerides, LDL-c and HDL-c were
significantlly decreased. On the other hand
determined by using a commercially
the lycopene rich tomato juice ameleorate
available reagent Kits obtained from
lipid fractions and lipoproteins. This effect
Randox Lab Ltd, U.K.. Phospholipid was
is manifested by the significant decrease in
assayed according to the method of
lipid fractions, LDL-cholesterol and a
Baginiski et al. (1972). The activity of the
marked elevation in a HDL-cholesterol.
following enzymes LDH, CK, AST and
The levels of LDH, CK, AST and
ALT were determined using reagent Kits
ALT in seum, liver and heart for control
supplied by Bio-Merieux Laboratory
and treated rats were cited in Table (3).
Reagents and Products, France. Serum
Rats fed on deep fried potato in oxidized
Calcium, Potassium and Magnesium were
frying oil had more activity of the LDH,
estimated by an atomic absorption
CK,AST and ALT in serum, liver and heart
spectrophotemeter following the method of
as compared with rats fed on fried potato in
Zettner and Seligson (1964).
normal oil (Group III). However,

administration of lycopene rich tomato
Statistical analysis:
juice to rats that received fried potato in

oxidized frying oil, showed a significant
Statistical analysis of the present data
decrease in the activity of all the above
and student’s t-test were carried out as
mentioned enzymes when compared to
described by Sokal and Rahif (1981).
group (IV).

The data for serum Ca, K and Mg
Results
concentrations in of the control and treated

rats were summarized in Table (4). Dietary
The obtained results of the present
deep fried potato in oxidized frying oil
work are represented in Tables 1, 2, 3, 4
decreased the serum K and Mg
and 5 respectively.
concentrations. However, serum Ca level
Table (1) showed that, the percentage
was increased. Moreover, an undesirable
of body weight gain in group (IV) increased
rise in serum calcium / magnesium ratio
after the experimental period when
was recorded in deep fried potato fed rats.
comparing with group (lll), meanwhile, rats
When concomitant administration of
supplemented with lycopene, group (V)
lycopene to rat fed deep fried potato in
tend to reach control level.
frying oil, the ratio was decreased
compared to rats fed on fried potato in
normal oil (group III).









117

---

Therapeutic effect of lycopene-rich
.


Table (1): Mean percentage of body weight gain during 8 weeks in control and treated
animal groups.


Groups

Group
Group
Group
Group
Group
Parameters
I
II
III
IV
V
Before examination
100%
100%
100%
100%
100%





1st Week
106
108
105
105
105





2nd Week
110
115
110
110
110





3rd Week
115
123
115
117
117





4th Week
122
130
124
125
125





5th Week
127
134.5
131
130.3
129
6Th Week





135
140
147
137
135
7th Week





140
146
145
144
141






8th Week
147
153
148
153
146






% of change

+0.041•
+0.007•
+0.034*
-0.046º


•% of change compared to control (Group I).
* % of change compared to group III.
º % of change compared togroup IV.















118

---

Hassan H. A. & Edrees G. M.
Table (2): Changes in total lipids, total cholesterol, triglycerides, phospholipids in serum
and liver as well as LDL-cholesterol and HDL-cholesterol levels in control and
treated groups.


Groups
Group
Group
Group
Group
Group

I
II
III
IV
V
Parameters
Total lipids (mg/dl)
738.11
699.11
812.10
998.25
803.41
± 3.52
± 2.31•
± 3.24•
±1.25*
± 3.25º
Total cholesterol (mg/dl)
129.91
102.56
134.11
187.22
167.52
± 3.25
± 2.35•
± 1.24
± 3.21*
± 2.35º
Triglycerides (mg/dl)
101.11
100.21
112.31
134.21
122.32

± 0.21
± 0.45
± 0.32•
± 0.36*
± 0.52º
Phospholipid
8.41
7.94
9.11
14.52
10.12
(µmol/min/ 100ml)
± 1.20
± 2.01
± 2.05
± 1.21*
± 2.45
S
e
r
u
m
HDL-cholesterol (mg/dl)
44.37
49.21
41.11
30.21
49.21
± 2.21
± 3.25
± 2.35
± 3.50*
± 2.58º

LDL-cholesterol (mg/dl)
65.32
32.51
70.54
130.17
93.85
± 2.01
± 2.41•
± 1.03•
± 2.35*
± 2.89º


Total lipids (mg/ g wet tissue)
32.3
34.11
36.31
48.25
38.12
± 4.52
± 6.24
± 4.15
± 3.65*
± 3.84º
Total cholesterol (mg/ g wet tissue)
3.11
3.22
4.01
9.22
4.32
± 2.54
± 4.15
± 2.35
±1.15*
± 2.56º
l
i
v
e
r

Triglycerides (mg/ g wet tissue)
22.16
20.31
24.31
34.10
27.22
± 5.45
± 3.21
± 3.25
± 2.45*
± 1.98º
Phospholipid (µmol/min/g dry tissue)
40.32
38.51
42.25
48.31
38.21
± 2.01
± 2.35
± 1.26
± 2.78*
± 2.35º

Results are presented as means ± SE. (n=5).
• P<0.05 compared to control (Group I).
P<0.05 compared to group III.
º P<0.05 compared togroup IV.

















119

---

Therapeutic effect of lycopene-rich
.
Table(3): Changes in lactic dehydrogenase (LDH), creatine kinase (CK), aspartate
aminotransferase (AST) and alanine aminotransferase (ALT) enzymes
activities in serum, liver and heart of control and treated groups.


Groups
Group
Group
Group
Group
Group

I
II
III
IV
V
Parameters
LDH (U/l)
385.31
380.11
390.21
450.10
401.21
± 3.25
± 1.28
± 3.63
± 2.95 *
± 3.41º

CK (U/l)
60.22
59.31
62.11
108.62
80.32
± 3.32
± 1.25
± 4.25
± 3.25 *
± 2.32º
S
e
r
u
m
AST (U/l)
24.13
23.15
26.11
31.31
25.22
± 1.12
± 2.25
± 0.36
± 1.05 *
± 1.32º
ALT (U/l)
18.12
20.22
24.32
31.21
22.20
± 2.25
± 1.45
± 2.05•
± 1.98 *
± 2.14º
LDH (U/g)
309.12
311.15
322.22
381.11
340.21
± 3.25
± 5.25
± 4.25•
±3.25 *
± 2.35º
CK (U/g)
80.31
84.11
98.12
137.32
102.32
± 2.15
± 3.25
± 2.36•
±3.63 *
± 4.11º
i
r
v
e
r

L
AST (U/g)
12.22
13.41
14.25
21.71
15.41
± 2.21
± 3.25
± 2.35
±2.25 *
± 1.54º
ALT (U/g)
8.31
8.01
9.21
16.31
9.22
± 3.20
± 2.30
± 2.45
±1.85 *
± 1.03º
LDH (U/g)
411.22
409.31
422.14
480.32
412.25
± 3.61
± 3.25
± 3.65•
± 4.15 *
± 4.18º
CK (U/g)
111.41
109.25
122.14
298.23
196.23
± 2.52
± 2.35
± 2.58•
± 3.25 *
± 3.25º
e
a
r
t

H
AST (U/g)
17.81
17.91
18.31
27.25
18.31

±2.47
± 8.32
± 6.35
± 3.25
± 5.65
ALT (U/g)
9.11
8.89
10.12
17.80
13.22
± 3.21
± 2.36
± 3.54
± 3.17
± 2.51

Results are presented as means ± SE. (n=5).
•P<0.05 compared to control (Group I).
*P<0.05 compared to group III.
º P<0.05 compared togroup IV.













120

---

Hassan H. A. & Edrees G. M.




Table (4): Changes in serum calcium, potassium and magnesium concentrations, as well as
calcium/magnesium ratio of control and treated groups.

Groups

Group
Group
Group
Group
Group
Parameters
I
II
III
IV
V
7.66
Ca (mg/dl)
±1.02
7.08
6.22
11.74
6.54

± 0.64
± 0.23
±1.03*
±0.87º

K (mmol/l)
3.58
3.64
4.25
3.31
5.98
± 2.25
± 1.02
± 1.25
± 1.32
±1.36
S
e
r
u
m
Mg (mg/dl)
2.99
3.85
3.78
2.68
3.78
± 1.20
± 1.23
± 2.10
± 1.02
±1.32
Ca / Mg Ratio
2.56
1.84
1.64
4.38
1.74
± 1.02
± 0.32
± 0.36
± 1.12
±1.09

Results are presented as means ± SE. (n=5).
•P<0.05 compared to control (Group I).
*P<0.05 compared to group III.
ºP<0.05 compared to group IV.

Discussion
Todate, intervention studies of disease
frying oil. The result agree with Huang et
prevention using vegetables, fruit, or both
al. (1988) as well as Liu and Huang (1995).
are rare. Consumption of a low-fat diet
The obtained data may be due to
enriched with fruit and vegetables
hyperlipidemia and hypercholesterolemia.
compared with a standard low-fat diet was
However, the treatment with tomato juice
associated with an apparent 40% reduction
restored the body weight gain to the level of
in cardiac events and a 45% reduction in
that of the corresponding control group.
mortality in 406 men with myocardial
Dietary manipulation, particulary of
infarction. (Singh et al., 1993).
fats, result in marked changes in lipid
A diet rich in vegetables and fruit may
profiles and lipoprotein composition
provide protection against cardiovascular
(Adamopoulos et al., 1996) In the present
disease (Ness and powles, 1997). Serdula et
study, it has been found that, total lipids,
al. (1996) showed that increased intake of
total cholesterol, triglycerides and phospho-
fresh fruit and vegetables increased the
lipids in addition lipoprotein pattern;
level of physical activity. Higher Lycopene
especially LDL-cholesterol were signific-
concentration in the adipose tissue tended
antly increased in rats fed deep fried potato
to be most protective against myocardial
in oxidized frying oil (Group IV) compared
infarction in human (Kohlmeier et al.,
to those of the fried potato in fresh frying
1997). oil (Group III). However, HDL-cholesterol
As presented in Table (1), body weigt
showed a significant decrease in the same
gain in rats fed a diet enriched with 20%
animals (Table 2). These results are in
fried potato in deep frying oil for 8 weeks
agreement with those reported by
higher than those fed the control diet
Broekmans et al. (2003) who recorded
enriched with 20% fried potato in fresh
higher plasma cholesterol, triglycerides and
121

---

Therapeutic effect of lycopene-rich
.
LDL-cholesterol levels in human fed deep
liver and kidney by fried food thermally
fried potato. In addition Liu and Lee (1998)
oxidized fat were detected by Alexander
observed
that
plasma
cholesterol
(1981). This damage may be due to
concentration was highest in guinea pigs
undesirability of primary lipoxy radical
fed oxidized frying oil. Furthermore, Abdel
under high temperature and formation of
Hamid et al. (1993) revealed hyperlip-
polymer compounds and carbonyls.
idemia and hypercholesterolemia in the
Feeding rats on deep fried potato induced
liver of sheep fed on boiled Sun oil. These
notable elevation in the serum, liver and
findings may be attributed to increase of
cardiac activities of LDH, CK, AST and
synthesis of fatty acids in the liver or
ALT. These results may be attributed to
possibility of incidence of liver cholestosis
hyperlipidemia that leads to liver tissue
(Zilva and Pannall, 1975). The elevation in
injury. So when cell membrane get damage,
the lipid fraction may be also due to
these enzymes which are normally located
appearance of different fractions of low
in the cytosol leak in the blood streams thus
molecular weight compounds from such
manifesting damage affected liver and other
oxidized oils due to heat oils for prolonged
tissues. These results were in accordance
time. Some of these compounds are much
with Shyamala et al. (2003), who reported
toxic and accumulate in the deep fried food
that both ALT and AST enzymes activities
and can change the metabolism of lipids
were increased in rats fed with high fat diet.
(Eder, 1999). Changes in lipoproteins
Also, the observed increasing in LDH and
composition, transport and/ or turnover
CK activities may be attributed to a
taken into consideration by Steinberg
generalized increase in membrane perme-
(1979).
ability (Doran and Wilkinson 1975). Heart
In the present work, our results
disease due to hyperlipidemia may play a
showed therapeutic effect of oral intake of
role in these results, it has been reported
lycopene as tomato juice for treating the
that a significant elevation in LDH activity
occurred hyperlipidemia due to dietary deep
was detected in heart diseases (Lanter,
frying potato. This effect is manifested by
1975). Also, Elevated serum total choles-
the significant decrease in total lipids, total
terol, LDL-cholesterol, and triacylglycerol
cholesterol, triglycerides and phospholipids
concentrations, as well as reduction in
as well as LDL-cholesterol and a marked
HDL-cholesterol concentrations, are identi-
elevation
in
HDL-cholesterol.
This
fied risk factors for coronary artery disease
coincides with data previously observed in
(Austin, 1991). Elevation of the above
human by Maruyama et al. (2001) and
mentioned enzymes may be attributed to
Sesso et al. (2003). It could be contributed
circulatory failure with shock and hypoxia
to the role of lycopene in protecting LDL or
or myocardial infarction (Julian et al.,
phospholipid in LDL from oxidation in
2000).
addition to its role in inhibition of
Furthermore, the most interesting
cholesterogenesis by inhibit hydroxymet-
effect of lycopene was achieved by reduced
hylglutaryl coenzyme A (HMG-CoA)
the hyper activity of LDH, CK, AST and
reductase activity and to upregulate LDL
ALT in rat fed deep fried potato in oxidized
receptor activity in macrophages (Arab and
frying oil accompanied by neutralization
Steck, 2000 and Heber and Qy, 2002) or
the electrolytes pattern by elevation of K
may be due to its powerful antioxidant that
and Mg and inhibition of Ca influx. This
has been shown to neutralize free radicals,
effect may be attributed to alterations of the
especially those derived from oxygen,
plasma membranes of the hepatocytes.
resulting in protection against chronic
Regarding to the estimated electrolytes, the
disease especially coronary heart disease
data showed disturbance in serum Ca, K
(Agarwal and Rao, 2000).
and Mg as hypercalcemia, hypokalemia and
As shown in table (3), there was a
hypomagnesemia, these indicating heart
marked increase in heart energetic enzyme
disorders in the rat fed deep fried potato.
activity in group IV. An expected results
Consequently, the lowering in potassium
which may reveal cellular damage in heart,
and magnesium could be attributed to the
122

---

Hassan H. A. & Edrees G. M.
muscular weakness, hypotonia and cardiac
partially substituting concentrate feed
arrhythmias (Mayne, 1994). Another
mixture by either fresh of waste oil in sheep
possible interpretation for the decrease in K
diets”. Arch. Tierernahr; 44:187-194.
and Mg ions in rats fed on deep fried potato
2. Adamopoulos, P.N.; Papamichael, C.M.;
could be related to elevation in free fatty
Zampelas, A. and Moulopoulos, S. D.
acids (FFAs) which may be caused
(1996): “Cholesterol and unsaturated fat
diets
influence
lipid
and
glucose
disturbance of muscular function as Flink et
concentrations in rats”. Biochem. Physical.,
al. (1979) reported that increases in the
113: 659-663.
circulating FFAs levels can reduce the
3. Agarwal, S.and Rao,AV.(2000): “Tomato
divalent cation.
lycopene and its role in human health and
Moreover, an undesirable rise in the
chronic diseases”. Canadian Med. Assoc. J.,
ratio of serum calcium/magnesium was
163 19: 739-744.
recorded in deep fried potato fed rats where
4. Alexander, JC. (1981): “Chemical and
the ratio between calcium to magnesium is
biological properties related to toxicity of
very important in dealing with the causes
heated fats”. J. Toxicol. Environ. Health, 7:
and prevention of a number of disorders
125- 138.
5. Arab, L. and Steck, S. (2000): “Lycopene
including
myocardial
infraction
or
and cardiovascular disease”. Am. J. Clin.
arrhythmia, atherosclerosis, hypertension,
Nutr., 71: 1691S-1695S.
urolithiasis, and infant-death syndrome.
6. Austin, MA. (1991): “Plasma triglyceride
The observed elevation of the Ca/ Mg ratio
and coronary heart disease”. Arterioscler.
may be due to the elevation of calcium and
Thromb., 11:2–14.
inhibition of magnesium in rats fed deep
7. Baginiski, E. B.; Epsteine, E. and Zak, B.
fried potato. In all cases, a lower calcium/
(1972): “Determination of phospholipids in
magnesium ratio or a higher magnesium/
plasma”. Ann. Clin. Lab. Sci., 2 : 255-260.
calcium ratio is desirable (Karppanen et al.,
8. Banerjee, S. K. and Maulik, s. K. (2002):
1978 and Esashi, 1992). While, the neutral-
“Effect of garlic on cardiovascular
disorders”. J. Nutr.,1:4-36.
ization of the ions levels were achieved by
9. Battino, M.; Quiles, J.L.; Huertas, J. R.;
clear improvement in the observed
Ramirez, M.C.; Tortosa, M., Cassinello,
imbalances in these electrolytes when admi-
M. ; Manas, L.; Frias, M. and Mataix, J.
nistration of lycopene to rats fed deep fried
(2002): “Feeding fried oil changes
potato in frying oil. The obtained results
antioxidant and fatty acid pattern of rat and
may be attributed to alterations of the phys-
affects rat liver mitochondrial respiratory
iological activity of the heart muscle and
chain components”. Bioenerg. Biomembr.
cell membrane permeability, an explan-
34: 127-134.
ation, which need further investigation.
10. Bramley, PM. (2000): “Is lycopene
The therapeutic effect of lycopene
beneficial to human health?” Phytochem.;
54: 233-236.
recorded in the present investigation may
11. Broekmans, W. M.; Klopping-Ketelaars,
be due to lycopene,s antioxidant activity
I. A.; Weststrate, J,A.; Tijburg, L. B.;
(Copper et al., 1999)
Poppel, G. V.; Vink, A. A.; Berendschot,
In conclusion: The oral intake of
T. T.; Bots, M.L.; Castenmiller, W. A.
lycopene rich tomato juice might be
and Kardinaal, A. F. (2003): “Decreased
beneficial for ameliorating the cardiac
carotenoid concentrations due to dietary
disorders arising sometimes from dietary
sucrose polyesters do not affect possible
oxidizing fat in deep fried food. So eating a
markers of disease risk in humans”. J.
balanced diet, which plenty of fruits and
Nutr., 133:720-726.
vegetables is important against the
12. Clinton,
SK.
(1998):
“Lycopene:
chemistry, biology, and implications for
noteworthy effect of the update take away
human health and dis