FOOD SCIENCE AND TECHNOLOGY L YCOPENE F S , P R OOD OURCES OTENTIAL OLE H H IN UMAN EALTH AND A E NTIOXIDANT FFECTS No part of this digital document may be reproduced, stored in a retrieval system or transmitted in any form or by any means. The publisher has taken reasonable care in the preparation of this digital document, but makes no expressed or implied warranty of any kind and assumes no responsibility for any errors or omissions. No liability is assumed for incidental or consequential damages in connection with or arising out of information contained herein. This digital document is sold with the clear understanding that the publisher is not engaged in rendering legal, medical or any other professional services. F S T OOD CIENCE AND ECHNOLOGY Additional books in this series can be found on Nova‘s website under the Series tab. Additional e-books in this series can be found on Nova‘s website under the e-book tab. FOOD SCIENCE AND TECHNOLOGY L YCOPENE F S , P R OOD OURCES OTENTIAL OLE H H IN UMAN EALTH AND A E NTIOXIDANT FFECTS JACOB R. BAILEY EDITOR New York Copyright © 2015 by Nova Science Publishers, Inc. All rights reserved. No part of this book may be reproduced, stored in a retrieval system or transmitted in any form or by any means: electronic, electrostatic, magnetic, tape, mechanical photocopying, recording or otherwise without the written permission of the Publisher. For permission to use material from this book please contact us: [email protected] NOTICE TO THE READER The Publisher has taken reasonable care in the preparation of this book, but makes no expressed or implied warranty of any kind and assumes no responsibility for any errors or omissions. No liability is assumed for incidental or consequential damages in connection with or arising out of information contained in this book. The Publisher shall not be liable for any special, consequential, or exemplary damages resulting, in whole or in part, from the readers‘ use of, or reliance upon, this material. Any parts of this book based on government reports are so indicated and copyright is claimed for those parts to the extent applicable to compilations of such works. Independent verification should be sought for any data, advice or recommendations contained in this book. In addition, no responsibility is assumed by the publisher for any injury and/or damage to persons or property arising from any methods, products, instructions, ideas or otherwise contained in this publication. This publication is designed to provide accurate and authoritative information with regard to the subject matter covered herein. It is sold with the clear understanding that the Publisher is not engaged in rendering legal or any other professional services. If legal or any other expert assistance is required, the services of a competent person should be sought. FROM A DECLARATION OF PARTICIPANTS JOINTLY ADOPTED BY A COMMITTEE OF THE AMERICAN BAR ASSOCIATION AND A COMMITTEE OF PUBLISHERS. Additional color graphics may be available in the e-book version of this book. Library of Congress Cataloging-in-Publication Data ISBN: (cid:28)(cid:26)(cid:27)(cid:16)(cid:20)(cid:16)(cid:25)(cid:22)(cid:23)(cid:27)(cid:21)(cid:16)(cid:20)(cid:20)(cid:28)(cid:16)(cid:22) (eBook) Library of Congress Control Number: 2015931168 Published by Nova Science Publishers, Inc. † New York CONTENTS Preface vii Chapter 1 Potential Role of Lycopene As Antioxidant and Implications for Human Health and Disease 1 Pushpinder Kaur and Jaspreet Kaur Chapter 2 Antioxidant Properties of Food Products Containing Lycopene Are Increased by the Presence of Chlorophyll 39 Cristina Sgherri, Usue Pérez-López and Calogero Pinzino Chapter 3 Lycopene Extraction and Analysis 91 Dandara Fidelis Escoto, Bruna Piaia Ramborger, Mateus Cristofari Gayer, Daniela Teixeira Rodrigues, Elton Luis Gasparoto Denardin, Rafael Roehrs and Miguel Roehrs Chapter 4 Chemistry, Sources and Benefits of Lycopene 105 Cecília Elenir Rocha, Rafael Roehrs and Miguel Roehrs Chapter 5 Use of Encapsulation Technology for Improving the Stability of Lycopene 115 Zhen-Xing Tang, Cai-E Wu and Lu-E Shi Index 129 PREFACE This book discusses food sources, the potential role in human health of lycopene, and the antioxidant effects lycopene possesses. Chapter 1 – Carotenoids, naturally occurring pigments, are exclusively synthesized by plants and micro-organisms. Humans are not able to synthesize carotenoids and depend entirely on dietary intake of fruits, vegetables and nutritional supplements. The excessive generation of reactive oxygen species (ROS) induces "oxidative stress" that has been implicated in the disease causation and may be important progenitors in cancer progression. Lycopene, a red coloured carotenoid phytonutrient, naturally produced in highest concentration in tomato and tomato-based products is a potent 1O quencher, 2 and has been found to possess "antioxidant" and "antitumor" properties that mitigate the damaging effects of oxidative stress. In recent years, lycopene has gained more widespread attention as potential agent for prostate cancer prevention among other phytochemicals. Many studies have demonstrated the impact of lycopene in modulating the epigenome in diverse human cancers and in fetus. We summarize here the impact of antioxidant usage, using lycopene, to counteract the effects of oxidative stress-related diseases and for those at high risk of cancer and undergoing treatment and discuss whether the other dietary antioxidants are also having an effective therapeutic strategy. Furthermore, we also discuss the implementation of epigenetic-based therapies using lycopene alone or in combination with other plant-based diet on health care. Further elucidation will open the new avenue to identify the promising therapeutical potentials of novel antioxidants in treating and preventing disease. Chapter 2 – A diet based on the consumption of fresh fruits such as tomato has been associated with health protection and longevity, due to their nutraceutical value. The latter is influenced by the presence of antioxidant viii Jacob R. Bailey compounds such as vitamin C (ascorbic acid), vitamin E (tocopherol), carotenoids, flavonoids as well as phenolic acids. Indeed, these molecules are able to neutralize reactive oxygen species (ROS) and, for this reason, are worldwide recognized as beneficial for preventing human diseases among which cancer and cardiovascular pathologies. Lycopene is a natural pigment synthesized by photosynthetic plants and represents the most abundant carotenoid in tomatoes, being present in concentrations ranging from 9-150 mg/kg depending on the variety. The increase in dietary lycopene has been associated to a decreased risk of chronic diseases and one of the possible mechanisms involved in this action is represented by its antioxidant activity. Lycopene as well as chlorophyll are lipophilic antioxidants, contributing to the antioxidant activity of tomato berries and leaves. However, the antioxidant activity of lipid extract from leaves was shown to be 45-70-fold higher than that from berries. This is because chlorophyll behaves as a fast lipophilic antioxidant (FLA), accounting for the 38% of FLA present in the lipid extract from leaves, whereas lycopene can be classified as a slow lipophilic antioxidant (SLA) responsible for the 40% of the antioxidant activity due to the slow fraction of the lipid extract from berries. Moreover, the presence of chlorophyll in a mixture containing lycopene increased the antioxidant activity compared to lycopene alone. The role of chlorophyll for human health, for example in reducing risk of colon cancer, is more and more recognized by scientific community and its presence in food products such as not-fully ripe berries could substantially increase their nutritional value, in combination with high concentrations of lycopene. Chapter 3 – Carotenoids are substances produced by fruits and vegetables, which are responsible for their red and orange tones. Lycopene belongs to the group of carotenoids and currently appears as one of the most potent antioxidants. Most carotenoids present linear structure with 40 carbons with 3 to 15 conjugated double bonds, which impart their property of absorbing light at wavelengths between 400 and 500 nm. Lycopene is a carotenoid without pro-vitamin A activity, lipid-soluble, composed of eleven conjugated bonds and two double bonds unconjugated. Lycopene is considered the carotenoid that has the highest scavenging capacity of singlet oxygen, possibly due to the presence of two double bonds unconjugated, which offers greater reactivity. For these reasons it is important to determine the amount of lycopene on different samples. Lycopene is the predominant carotenoid in human plasma and tissues, being found in a limited number of red colored foods as tomatoes