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Farming and Recovery from tomatoes of Bioavailable Lycopene, phytoene and phytofluene extracts
Lycopene, phytoene and phytofluene are carotenoid pigments, found in tomatoes and other red fruits. They are natural fat-soluble pigments (red, in the case of lycopene) which are synthesized by some plants and micro-organisms but not by animals. They serve as an accessory light-gathering pigment and also aid in the protection of these organisms against the toxic effects of oxygen and light.

Lycopene, phytoene and phytofluene are the most common antioxidant carotenoids in the human body which are poorly absorbed by the human body.  They are naturally present in human plasma and tissues in higher concentrations than the other carotenoids. Its levels are affected by several biological and lifestyle factors. Because of its lypophilic nature, its concentrates in low-density and very-low-density lipoprotein fractions of the serum and are also found to concentrate in the adrenal, liver, testes, and prostate. However, unlike other carotenoids, lycopene, phytoene and phytofluene levels in serum or tissues do not correlate well with overall intake of fruits and vegetables.

Cardiovascular diseases, along with cancer, are the main mortality causes in Europe and other developed countries. Strong correlative evidence suggests that lycopene may provide important protection against cardiovascular diseases and cancer. However the missing links in the chain are bioavailability, metabolism, and molecular mechanisms of biological activities that are still unknown.  www.lycocard.com

In published studies conducted with tomato growers of California between 2006 -2009, and supported by scientific analysis and investigations by USDA, Chromadex Inc., Craft Laboratories and other specialized laboratories, Phytofare™ carotenoid extracts showed considerable evidence of increased accessibility of lycopene, phytoene and phytofluene to extraction procedures on tomato, while changing the stereoisomeric profile of the carotenoids to one that was highly bioavailable and therefore more beneficial to consumers. 

USDA Manuscript Food Chemistry


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