46F-6 |
Effect of dietary lycopene and fat levels on tissue lycopene concentrations in Fisher 344 male weanling rats |
M. VERGHESE1, A. H. Simonne2, D. R. Rao3, C. B. Chawan1, and L. Shackelford1. (1) Food and Animal Sciences, Alabama A & M University, Nutrition and Carcinogenesis Laboratory, P.O. Box 1628, Normal, AL 35762, (2) Family, Youth and Community Service, Food Safety and Quality, University of Florida, P.O. Box 110310, Gainesville, FL 32611, (3) USDA-CSREES/PAS, 800 9th St. SW Room 3305, Washington, DC, 20024 Lycopene is the predominant carotenoid in tomatoes and tomato products. Epidemiologic studies have shown a positive correlation between Lycopene rich diets and a decreased risk for cancers. However, little is known about lycopene absorption and tissue distribution in humans and animal models. The objective of this study was to test the effect of lycopene and its interactions with different dietary fat levels on tissue lycopene accumulation in male F 344 rats. After an acclimatization period of 1 wk, Fisher 344 male weanling rats were fed control (AIN93G 7&14% fat levels) or experimental diets (200 & 400ppm at 7&14 fat levels and 800ppm at 7% fat levels) until 17 weeks of age. Lycopene (as tomato oleoresin containing 6% lycopene) was added at the expense of soybean oil. Rats were sacrificed at 17 wk of age and samples (liver, kidney, adrenals and prostate) collected. Tissue lycopene levels were determined by HPLC. Purity and stability of lycopene standards were monitored spectrophotometrically. Lycopene was not detected in any tissue from rats fed the diets without lycopene. Lycopene concentration in tissues (kidney, liver and adrenal gland) significantly increased (p<0.01) as dietary lycopene and fat levels increased. In prostate, lycopene levels influenced tissue concentrations significantly (p< 0.02), however fat levels did not. The results of this study demonstrate a significant interaction between dietary lycopene concentration and fat levels on liver, kidney and adrenal lycopene accumulation.
Session 46F, Nutrition
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