Comparative Analysis of the In Vitro and In Vivo Antioxidant and Anti-Inflammatory Capacities of Lycopene Extracts from Different Sources.

Daolin Mou, Dajiang Ding, Lingyun Liu, Junning Pu, Guihua Xu, Jie Ren, Jing Lyu, Wanxue Wen

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

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Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

8 authors.

Daolin MouSchool of Food and Liquor Engineering (School of Wuliangye Baijiu), Sichuan University of Science and Engineering, Yibin 644000, China.ORCID 0000-0002-9581-5418

Dajiang DingState Key Laboratory of Neuroscience, Institute of Neuroscience, Center for Excellence in Brain Science and Intelligence Technology, Chinese Academy of Sciences, Shanghai 200031, China.

Lingyun LiuSchool of Food and Liquor Engineering (School of Wuliangye Baijiu), Sichuan University of Science and Engineering, Yibin 644000, China.

Junning PuKey Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 611130, China.

Guihua XuSchool of Food and Liquor Engineering (School of Wuliangye Baijiu), Sichuan University of Science and Engineering, Yibin 644000, China.

Jie RenSchool of Food and Liquor Engineering (School of Wuliangye Baijiu), Sichuan University of Science and Engineering, Yibin 644000, China.

Jing LyuSchool of Food and Liquor Engineering (School of Wuliangye Baijiu), Sichuan University of Science and Engineering, Yibin 644000, China.

Wanxue WenSchool of Food and Liquor Engineering (School of Wuliangye Baijiu), Sichuan University of Science and Engineering, Yibin 644000, China.ORCID 0000-0003-2589-7531

Funding

Sichuan Science and Technology Program 2024NSFSC1172

6 · The paper itself

Abstract

The sources of natural lycopene are diverse, and lycopene from different sources may have differences in functional characteristics and bioavailability. In this study, lycopene was extracted from tomatoes, cherry tomatoes, red guavas, carrots, and watermelons by ultrasonic-assisted extraction, and the structures were characterized. The differences in their in vitro and in vivo antioxidant capacities and anti-inflammatory capacity in vivo were compared. The results showed that under the extraction conditions of this experiment (sample: ethyl acetate: 1:5 m/v, 40 °C, 600 W, 40 kHz, 30 min), lycopene (primarily all-

Indexed as

anti-inflammationanti-oxidationdifferent sourceslycopeneultrasonic-assisted extraction

Identifiers

PMID42195969

DOI10.3390/foods15101765

PMCPMC13205308

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LicenceCC BY

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.