Dietary interventions are key nutritional strategies to prevent, improve, and prolong the survival of cancer patients. Lycopene, one of the strongest natural antioxidants, and its biologically active metabolites, have shown significant potential to prevent a variety of cancers, including prostate, breast, and stomach cancers, making it a promising anti-cancer agent. We review the potential regulatory mechanisms and epidemiological evidences of lycopene and its metabolites to delay the progression of cancers at different developmental stages. Recent studies have revealed that lycopene and its metabolites mediate multiple molecular mechanisms in cancer treatment such as redox homeostasis, selective anti-proliferation, apoptosis, anti-angiogenesis, tumour microenvironment regulation, and anti-metastasis and anti-invasion. Gut microbes and cholesterol metabolism are also the potential regulation targets of lycopene and its metabolites. As a dietary supplement, the synergistic interaction of lycopene with other drugs and nutrients is highlighted especially due to its binding activity with other nutrients in the diet found central to the fight against cancer. Furthermore, the application of several of novel lycopene delivery carriers are on the rise including nanoemulsions, nanostructured liposomes, and polymer nanoparticles for cancer prevention as discussed in this review with future needed development. Moreover, the synergistic mechanism between lycopene and other nutrients or drugs and novel delivery systems of lycopene should now be deeply investigated to improve its clinical application in cancer intervention in the future.

The preparation of powdered microcapsules of flavor substances should not only protect these substances from volatilization during storage but also improve their diffusion during use. This study aimed to investigate the effects of maltodextrin (MD) with different dextrose equivalent (DE) values on retention of flavor substances during storage, and the dynamic release of flavor substances during dissolution. MDs with three different DE values and whey protein isolate were mixed in a ratio of 4:1 as wall materials to encapsulate ethyl acetate, and powdered microcapsules were prepared by spray drying. It was proved that MD could reduce the diffusion of flavor substances under different relative humidity conditions through the interaction between core material and wall material. During dissolution, MD released flavor substances quickly owing to its superior solubility. The reconstituted emulsion formed after the powder dissolved in water recaptured flavor substances and made the system reach equilibrium. This study explored the mechanism of flavor release during the storage and dissolution of powder microcapsules and should help us understand the application of powder microcapsules in food systems.