Limited appearance of apocarotenoids is observed in plasma after consumption of tomato juices: a randomized human clinical trial

Background: Nonvitamin A apocarotenoids occur in foods. Some function as retinoic acid receptor antagonists in vitro, though it is unclear if apocarotenoids are absorbed or accumulate to levels needed to elicit biological function. Objective: The aim of this study was to quantify carotenoids and apocarotenoids (beta-apo-8'-, -10'-, -12'-, and -14'-carotenal, apo-6', -8'-, -10'-, -12'-, and -14'-lycopenal, retinal, acycloretinal. beta-apo-13-carotenone, and apo-13-lycopenone) in human plasma after controlled consumption of carotenoid-rich tomato juices. Design: Healthy subjects (n = 35) consumed a low-carotenoid diet for 2 wk. then consumed 360 mL of high-beta-carotene tomato juice (30.4 mu g of beta-carotene. 34.5 mu g total beta-apocarotenoids/d), high-lycopene tomato juice (42.5 mg of lycopene, 119.2 mu g total apolycopenoids/d), or a carotenoid-free control (cucumber juice) per day for 4 wk. Plasma was sampled at baseline (after washout) and after 2 and 4 wk, and analyzed for carotenoids and apocarotenoids using high-pressure liquid chromatography (HPLC) and HPLC-tandem mass spectrometry, respectively. The methods used to analyze the apocarotenoids had limits of detection of similar to 100 pmol/L. Results: Apocarotenoids are present in tomato juices at 0.1-0.5% of the parent carotenoids. Plasma lycopene and beta-carotene increased (P < 0.001) after consuming high-lycopene and beta-carotene tomato juices, respectively, while retinol remained unchanged. beta-Apo-13-carotenone was found in the blood of all subjects at every visit, although elevated (P < 0.001) after consuming beta-carotene tomato juice for 4 wk (1.01 +/- 0.27 nmol/L) compared with both baseline (0.37 +/- 0.17 nmol/L) and control (0.46 +/- 0.11 nmol/L). Apo-6'-lycopenal was detected or quantifiable in 29 subjects. while beta-apo-10'- and 12'-carotenal were detected in 6 and 2 subjects, respectively. No other apolycopenoids or apocarotenoids were detected. Conclusions: beta-Apo-13-carotenone was the only apocarotenoid that was quantifiable in all subjects, and was elevated in those consuming high-beta-carotene tomato juice. Levels were similar to previous reports of all-trans-retinoic acid. Other apocarotenoids are either poorly absorbed or rapidly metabolized or cleared, and so are absent or limited in blood. beta-Apo-13-carotenone may form from vitamin A and its presence warrants further investigation.