Daily intake of fruit and vegetable soups processed in different ways increases human serum β-carotene and lycopene concentrations and reduces levels of several oxidative stress markers in healthy subjects

The effect of daily intakes of two differently processed fruit and vegetable soups on β-carotene and lycopene bioavailability, oxidative stress and cardiovascular risk biomarkers was investigated. An optimised soup produced using heat treatments and high pressure homogenisation for high nutrient retention, and a traditionally produced reference soup were tested. Serum β-carotene concentration was significantly higher with the optimised than with the reference soup after the supplementation (0.41 ± 0.05 vs. 0.24 ± 0.03 μM, respectively), whereas the serum lycopene concentration was higher in subjects consuming the reference (0.06 ± 0.02 vs. 0.16 ± 0.02 μM). The change in serum homocysteine levels tended to be greater in the optimised group (−1.67 ± 0.63 vs. 0.02 ± 0.17 μM, p = 0.06). Serum antioxidant enzyme activity decreased significantly with consumption of both soups, but to a greater extent with the optimised soup. The consumption of the fruit and vegetable soups increased serum β-carotene and lycopene concentrations and reduced the levels of several oxidative stress makers, particularly in subjects consuming the optimised soup.