Tomato sauces were produced from unique tomato varieties to study carotenoid absorption in humans. Tangerine tomatoes, high in cis-lycopene, especially prolycopene (7Z,9Z,7'Z,9'Z), and high--carotene tomatoes as an alternative dietary source of -carotene were grown and processed... Lycopene dose-adjusted triacylglycerol-rich lipoprotein AUC responses in the tangerine sauce group were relatively high when compared to those in the literature and the high--carotene group. The results support the hypothesis that lycopene cis-isomers are highly bioavailable and suggest that special tomato varieties can be utilized to increase both the intake and bioavailability of health-beneficial carotenoids.

USDA Agricultural Research Service scientist John R. Stommel developed the new high beta-carotene tomato lines--97L63, 97L66 and 97L97--for use in processing into paste, juices and sauces. High beta-carotene cherry and beefsteak type market tomatoes will also be released as specialty tomatoes for the fresh market.