Progress in the Improvement of Lycopene Bioavailability

doi:10.7506/spkx1002-6630-20181011-094

Abstract

Abstract: Lycopene bioavailability is a key determinant for its nutritional benefits. Naturally occurring lycopene has a low bioavailability. Meanwhile, lycopene isomerization, food dispersion, and the interaction between lycopene and other food components play an important role in lycopene bioavailability. In recent years, new food processing technologies and emulsions or co-digestive systems have been increasingly applied to improve lycopene bioavailability, which has become a hot topic. In this article, the absorption mechanism of lycopene, the factors affecting lycopene bioavailability, and the methods to improve and evaluate lycopene bioavailability are summarized. In addition, future research trends are presented.

Key words: lycopene, bioavailability, isomerization, food system

CLC Number:

TS202.3

YU Ying, ZHANG Wei, XIE Fan, GU Xinzhe, WU Jinhong, WANG Zhengwu. Progress in the Improvement of Lycopene Bioavailability[J]. FOOD SCIENCE, 2019, 40(19): 346-352.

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Progress in the Improvement of Lycopene Bioavailability

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