Affiliations: Food Research Program, Agriculture and Agri-Food
Canada, 93 Stone Road West, Guelph, Ontario N1G 5C9, Canada. E-mail:
shij@agr.gc.ca | Department of Food Science, University of Guelph,
Ontario, Canada | Global Nutrition, H.J. Heinz Company of Canada Ltd.,
Canada
Note: [] Corresponding author
Abstract: 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.
Journal: BioFactors, vol. 21, no. 1-4, pp. 203-210, 2004
