FR2799345A1 - FOOD OR DIETETIC COMPOSITION CONTAINING MULTIPLE ANTIOXIDANTS - Google Patents

Abstract

A food or dietary composition containing at least three antioxydants consisting of lycopene, vitamin E and vitamin C. The concentrations in each of said three oxydants are chosen in such a way that average daily consumption of the composition provides the organism with the following quantities: approximately 1-10mg lycopene, approximately 5 - 25 mg vitamin E and approximately 5 - 25 mg vitamin C.

Description

<U> FOOD COMPOSITION OR </ U> DIETETI UE <U> CONTAINING </ U> <U> SEVERAL </ U> ANTIOXIDANTS The subject of the invention is a dietary or dietetic composition whose regular consumption makes it possible to promote the prevention of cardiovascular illnesses.

This dietary or dietetic composition is essentially characterized by the fact that it contains at least three specific antioxidant products, in concentrations chosen so that the average daily consumption of the composition provides the body with an amount in each of these antioxidants. to promote the prevention of cardiovascular diseases. This prevention is reflected in particular by the decrease in the tendency to the formation of atheroma plaque.

The addition of antioxidants in food or dietary compositions to reduce the risk of atherosclerosis is known. Several authors have indeed demonstrated that the oxidation of polyunsaturated lipid components present in low density lipoproteins could play a role in atherosclerosis (Witzum JL - <I> "The </ I> oxidation hypothesis <I> of < "Atherosclerosis" - Lancet 1994. 344, 793-8). Animal studies have suggested that some antioxidants have a protective effect against carcinogens.

Several recent publications have thus described or mentioned the value of having the human body absorb dietary supplements comprising high amounts of various antioxidant agents, these supplements generally being in the form of capsules, capsules or tablets, or the advantage of adding directly to food products equally high doses of antioxidants.

Among the most frequently mentioned antioxidant agents, mention may be made of carotenoids in general, such as β-carotene, lycopene, cryptoxanthin, zeaxanthin and lutein, tocopherols, especially α-tocopherol (vitamin E) and ascorbic acid. (vitamin C), vitamin A, folic acid (vitamin B9), selenium, zinc, manganese.

Polyphenols, and in particular polyphenols extracted from red wine, have been mentioned more recently since the discovery of what has been called "The French paradox". The consumption of polyphenols in red wine has thus been described as having a reducing effect on the susceptibility to the oxidation in vivo of low density lipoproteins (NIGDIKAR et al., J. Clin., Nutr. 68 258-65). Other authors have also mentioned the possible action of polyphenols against Alzheimer's disease or against age-related ocular degeneration, and their possible protective role against cancer.

The patent application WO 97/06697 thus describes food products comprising antioxidants and / or antioxidant vitamins in amounts sufficient to significantly increase the antioxidant content in human blood plasma, after daily consumption of an average daily amount of these antioxidants. foodstuffs. In practice, the food products in question contain fat and consist of spreads, seasonings, sauces, ice cream or ketchup sauces.

The amounts of antioxidants are defined in this application as being about three to ten times the daily amounts recommended by the <i> Codex </ I> Alimentarius, and the antioxidants used are selected from the group consisting of tocopherol or vitamin E, vitamin C, polyphenols, and carotenoids such as α-carotene, β-carotene, lycopene, cryptoxanthin, zeaxanthin, lutein and mixtures thereof.

It appears that α-tocopherol is particularly recommended, preferably in combination with a water-soluble antioxidant, preferably constituted by ascorbic acid. When carotenes are used, mixtures of α and β-carotene are preferred All polyphenols derived from a plant source and having antioxidant activity can be used without any distinction between them.

The recommended amounts, expressed in relation to the average daily amount of food product consumed, is 30 to 100 mg for a-tocopherol, 100 to 600 mg for ascorbic acid, <B> 0.5 </ B> at <B> 2.5 </ b> g for polyphenols extracted from tea, from 25 to 125 mg for other polyphenols, and from 2 to 18 mg for carotenoids.

It is stated in this patent application that in a highly preferred embodiment, the food product according to the invention consists of a spread comprising, for 15 g of dough, 30 to 100 mg of α-tocopherol or derivatives and 100 to at 600 mg of vitamin C. The only example described in this patent application relates moreover to a margarine containing, per 100 g of product, 200 mg of α-tocopherol, 840 mg of ascorbic acid and 180 mg of carotenes, the latter comprising about 18 mg of α-carotene and 36 mg of β-carotene.

Patent application WO 98/11789 describes a dry composition containing flavonols derived from plants, and its use in supplementation or human nutrition, for the purpose of inhibiting the oxidation of LDL (low density lipoproteins). ) plasma levels. Preferably, polyphenols from red wine are used as a source of flavonols and the recommended daily dose of total polyphenols extracted from red wine is 0.1 to 4 g, the daily dose of flavonols being in the range of 0.1 to 1g.

The composition described may also comprise a number of components such as trace elements, vitamins, antioxidants, active substances, sweeteners, etc. With regard to carotenoids, lutein, lycopene, α and / or P- carotene may be used interchangeably, and in the case of vitamins, vitamin A, vitamin C and vitamin E are mentioned.

It is mentioned that antioxidants such as carotenoids and vitamin E are partially destroyed by oxidation in the gastrointestinal tract, but that the inclusion of these compounds in the composition inhibits this process, and that more antioxidants are therefore absorbed. The use of a composition comprising α-tocopherol and / or aspirin is particularly preferred since it is said that such an association exerts a synergistic effect in the presence of polyphenols. The compositions according to the invention described in this patent application are preferably in the form of capsules, each capsule containing 500 mg of polyphenolic composition, and the typical daily doses of the additional components of said compositions are indicated on page 13 of the application. patent. It can be noted that two carotenoids are mentioned: lutein, at a dose of 2 to 50 mg, and (3-carotene, at a dose of 2 to 20 mg.) In addition, two vitamins are present: vitamin A, at a dose of 400 to 600 RE, and vitamin C at a dose of 75 to 250 mg Neither lycopene nor vitamin E appear in this preferred formulation.

As a result of extensive studies, the Applicant Company has succeeded in demonstrating that a particular carotenoid, lycopene, associated in selected proportions with both vitamin E and vitamin C, showed a particularly effective action against the oxidation of plasma LDL.

The present invention therefore relates to the use of the lycopene-vitamin E vitamin C combination in the daily supplementation or feeding of humans, in order to reduce the risk of oxidation of plasma LDL and thus to promote the risk prevention of cardiovascular diseases.

The invention more particularly relates to a dietary or dietary composition characterized in that it contains at least three antioxidants constituted by lycopene, vitamin E and vitamin C, the concentrations of the composition of each of these three antioxidants being selected in such a way that the average daily average consumption of the composition provides the body with about 1 to about 10 mg of lycopene, about 5 to about 25 mg of vitamin E and about 5 to about 25 mg. mg of vitamin C. Preferably, said daily amounts of lycopene, vitamin E and vitamin C are respectively between 2 and 9 mg, 7 and 20 mg and 7 and 20 mg, and more preferably still between 3 and 8 mg , 8 and 15 mg and 8 and 15 mg.

For the purposes of the present invention, food composition or dietary means any type of product intended to be ingested by the body, it is in dry form, pasty, semi-pasty, liquid or semi-liquid. It is more specifically food and beverages, but dietary supplements and nutraceuticals are also targeted. Among the food products more particularly concerned by the present invention, mention may be made of fermented products, whether of plant or animal origin, creams, desserts, ice creams, chocolate bars, cereal bars, cakes and biscuits, meal replacements, fruit compotes, cheeses, including fresh cheeses and products derived therefrom, snack foods in general. Preferably, these products contain a relatively low content of saturated fatty acids.

When lycopene, vitamin E and vitamin C are used in combination in the respective proportions indicated above, a remarkable efficiency is observed in the inhibition of the oxidation of LDL in vitro, </ I> synergistic effects being produced by the interactions between the three antioxidants. This effectiveness of the antioxidant system according to the invention is further exacerbated by the addition of a fourth antioxidant product consisting of polyphenols.

The polyphenols are then used in a concentration such that a daily average consumption of the food or dietetic compositions which comprise them provides the body with an amount of approximately 30 to 300 mg, preferably 40 to 250 mg, and even more preferentially from 50 to 220 mg per day of total polyphenols.

Preferably, polyphenols having a high proportion of polyphenolic substances having an oligomeric, essentially dimeric and trimeric catechin structure are used. These substances will be referred to hereafter as "OPC" or procyanidolic oligomers. The proportion of OPC polyphenols used in accordance with the invention is preferably greater than 40%, more preferably greater than 50% and more preferably still greater than 60%, most compositions comprising 80 to 95% OPC. The recommended daily dose of OPC is between 12 and 150 mg, preferably between 15 and 130 mg, and more preferably between 18 and 100 mg. It is preferred to use polyphenols extracted from grape seeds, which are particularly rich in OPC.

It is known, in particular from US Pat. No. 5,648,377, to use procyanidol oligomers in combination with lycopene. The aforementioned patent thus describes the inhibition of the oxidation of human LDL by a combination OPC and lycopene and concludes that this combination is more effective than each of its components taken separately. The ratios between lycopene and OPC are described as between 1: 1 and 1:10, and the combinations are used in capsules with a consumption dose of 1 to 5 capsules per day. It should be noted that the patent in question nowhere describes the association between lycopene, OPC and vitamin E, let alone the association between these three antioxidants and vitamin C.

However, it is to the credit of the Applicant Company to have found that it is precisely the combination, in the recommended proportions, of the three antioxidants constituted by lycopene, vitamin E and vitamin C which provided the most effective inhibition. effective LDL, and that the addition of polyphenols, including OPC, also in the recommended proportions, enhanced the inhibitory action of these three antioxidants.

In general, the concentrations of a given product in each of the antioxidants selected according to the invention are chosen so that the daily consumption of a typical "ration" of said product provides the body with quantities of antioxidants. within the ranges indicated. For example, in the case of a yoghurt, it is generally considered that it is the consumption of a pot that will have to bring the required amount of each of the antioxidants. In the case of biscuits, the ration will most often consist of an individual package comprising for example from 4 to 6 biscuits. In the case of a beverage, the standard ration may consist of a unit containing 25 ml or 33 ml. Depending on the types of products in which the use of the antioxidant mixture according to the invention will be used, the antioxidant concentrations may vary. This especially as for some products, the respect of the desired daily consumption may require the ingestion of several sales units. It goes without saying that a person skilled in the art can easily determine or adjust the concentrations and consumption recommendations, knowing the daily target amounts to be respected for each of the antioxidants used in accordance with the invention.

In general, the food or dietetic compositions according to the invention comprise the following respective proportions of antioxidants (weight / weight).

- Vitamin E / lycopene from 0.5 / 1 to 25/1, preferably from 0.8 / 1 to 10/1, and more preferably from 1/1 to 5/1.

- Vitamin C / lycopene from 0.5 / 1 to 25/1, preferably from 0.8 / 1 to 10/1, and more preferably from 1/1 to 5/1.

- Total polyphenols / lycopene from 3/1 to 300/1, preferably from 5/1 to 125/1, and more preferably from 7/1 to 70/1.

Advantageously, the ratio OPC / lycopene is in turn between 1/1 and 150/1, preferably between 1.5 / 1 and 65/1 and more preferably between 5/1 and 20/1; advantageously the ratio OPC / lycopene is between 12/1 and 17/1. An advantage provided by the antioxidant system used according to the invention lies in the fact that it makes it possible to maintain the dose of lycopene at sufficiently low levels. It should be recalled in this connection that it has been suggested by several authors that it was undesirable to increase the dose of carotenoids in the blood too much. Indeed, if at doses lower than 3 μM in blood plasma, carotenoids such as lycopene and (3-carotene can protect the cellular DNA from damage caused by oxidation, this ability is quickly lost to doses greater than 4 μM At doses of 4-10 μM, the presence of carotenoids may even lead to worsening of the damage caused by oxidation [LOWE GM et al., Free Rad.Res, 1999, Vol 30 , pp. 141-151].

The invention also relates to the use, in food or dietetic products, for the prevention of the risks of cardiovascular diseases, of an antioxidant system comprising lycopene, vitamin E and vitamin C, vitamin E ratios and lycopene and vitamin C / lycopene being between 0.5 and 25/1, preferably between 8/1 and 10/1 and even more preferably between 1/1 and 5/1. It also relates to the use for the same purpose of an antioxidant system further containing polyphenols, the ratio total polyphenols / lycopene being from 3 to 300/1, preferably from 5/1 to 125/1, and more preferably still from 7/1 to 70/1.

The preferred polyphenols being polyphenols rich in OPC, the OPC / lycopene ratio of the antioxidant system preferably used in accordance with the invention is between 1/1 and 150/1, preferably between 1.5 / 1 and 65/1, and more preferably still between 5/1 and 20/1.

The invention also relates to a method of manufacturing a food or dietetic composition according to the invention.

In general, this process comprises steps for selecting each of the ingredients, their composition, weight or volumetric measurement of the desired amounts of each of these ingredients, mixing, treatment - this step may itself comprise operations such as that cooking, fermentation, refrigeration, atomization, solubilization, dilution, extrusion - shaping, and finally conditioning.

The antioxidants used in accordance with the invention may be added together or separately during one or more of these steps. The antioxidants are not always compatible with each other, especially because of the more or less liposoluble or more or less water-soluble form in which they may occur, it is preferred to combine lipophilic antioxidants with fat-soluble or lipid-soluble components and antioxidants separately. hydrophilic with the aqueous or water-soluble components.

As regards more particularly lycopene, it may be marketed in a water-soluble form, but it then contains emulsifiers whose use is not necessarily desirable in food products, especially in fermented products having health goals. Because of its highly lipophilic nature and its physicochemical characteristics, which in pure form lycopene melts at about 105 C to solidify back to cooling, the incorporation of this antioxidant proves difficult to achieve. This is especially so since the commercial forms of lycopene have higher melting points than the purified molecule, since they are around 140 C.

However, the Applicant Company has shown that in order to exercise maximum efficiency, lycopene must be in the most dispersed and homogeneous form possible in the finished food or dietary composition. This point is particularly critical for compositions having limited levels of fat, in particular concentrations of less than 60% and even 50% fat, for example O / W emulsions.

According to a preferred embodiment of the process according to the invention, the lycopene is thus raised to a temperature close to or above its melting point and then vigorously mixed with one or more of the components of the final product. Preferably, the molten lycopene is mixed with the fat or, more generally, the lipophilic substances used in the composition of said product.

Studies undertaken by the Applicant Company suggest that the bioavailability of lycopene is related to the degree of dispersion of lycopene, that is, actually to the size of lycopene particles or crystals in the finished product. According to another preferred embodiment of the process according to the invention, the lycopene is emulsified in order to obtain a very fine dispersion thereof. After growth of large crystals. This emulsification of lycopene is preferably carried out in a homogenization apparatus, at pressures greater than 50 bar and preferably greater than 100 bar. Preferably, the lycopene crystals in the finished product have a size less than 10 microns, preferably less than 5 microns, and are included in the fat globules. Ideally, the lycopene crystals have a size of about 1 to 3 microns.

By way of example, when it is desired to prepare a dairy product, such as a yogurt, according to the invention, it is first possible to prepare a pseudo-cream, by mixing on the one hand lycopene in the form of a liquefied wax by heat treatment at a high temperature, generally greater than 120 ° C. and preferably greater than 140 ° C., and secondly an anhydrous milk fat heated to a temperature of approximately 80 ° to 90 ° C., optionally added This mixture is then emulsified with milk reconstituted from milk powder, heated to 70-80 C, by violent stirring, for example on ultra-turrax. The pseudo-cream thus obtained is then homogenized, after a flash-sterilization step, at a pressure greater than 50 bar. This pseudo-cream can be used directly or be cooled and stored at 10 C before being used to manufacture the finished product. The latter, which contains all the antioxidants used in accordance with the invention, can be obtained by mixing the pseudo-cream with a milk optionally supplemented with polyphenols, the mixture thus obtained being pasteurized and homogenized at a pressure greater than 100 bar, and then cooled. and seeded with ferments and fermented at a temperature between 35 and 44 C for 4 to 16h, in the case of the preparation of yoghurt. Vitamin C may be introduced during the various stages of the process, especially in the starting milk or after fermentation, for example through a fruit preparation.

The invention can be better understood with the aid of the examples which follow, which are given purely by way of illustration.

<U> Example 1 Results on the activity </ U> anti-radical <U> on </ U> <U> the </ U> LDL.

 Methodology Antioxidant capacity on LDL is assessed by measuring the rate of appearance of the conjugated dienes by Uv spectrophotometry (234 nm) on low density human lipoproteins (LDL at a concentration of 100 Mm / ml), incubated in the presence of copper (Cu ++ = 1.66MM) for 8 hours at 30 ° C (a measurement is made every ten minutes).

Each test is repeated once (two determinations) and the second repeat is performed on a different day, but on the same lot of LDL.

The results can be expressed in latency phase duration (in minutes) and in percentage difference (in percentage) of the lag phase with respect to the control.

Beforehand, tests were carried out, on each of the ingredients taken in isolation, tests which made it possible to determine the ICso value expressed in Mg / ml, corresponding to the concentration of ingredients capable of oxidizing 50% of the LDL present in the solution. These doses served as benchmarks for the choice of the concentrations of ingredients tested in the experimental design.

 <Antioxidants <U> tested </ U> The following antioxidants are tested - lycopene: in the form of LycoRed oleoresin 8% lycopene - polyphenols rich in OPC: DRT grape polyphenol extract, Vitaflavan II - Vitamin E: (x -tocopherol SIGMA - Vitamin C: SIGMA ascorbic acid The ICso values found are respectively 7000 MM for lycopene, 0.67 mg / ml for polyphenols, 4.00 mg / ml for vitamin E and 0.80 mg, respectively. Mg / ml for vitamin C. <U> Results </ U> It appears that taking lycopene, in the form of oleoresin, alone, and that the increase of antioxidant activity on LDL is tested. The following results are obtained: 200 × 10 -3 M lycopene, 7-300 × 10 -7 M lycopene, latent phase increase of 21% -400 × 10 -3 M lycopene. latent phase of 39% - 500 × 10 -3 M lycopene, increase of the latency phase by 65%. If we associate lycopene in concentration of 0.5 × 10 -M with polyphenols rich in OPC, vitamin E and vitamin C, according to an orthogonal experimental design which varies polyphenol concentrations between 0.01 Mg / ml and 0.2 mg / ml, in vitamin E between 1 and 4 μg / ml, in vitamin C between 0.2 and 0.8 μg / ml, the latency phase increases are then between 32% and 117%, an efficiency of l order of that of lycopene multiplied by a factor of about 1000, which demonstrates the synergy obtained through the interaction between the antioxidants used.

Similarly, if we take isolated OPC-rich polyphenols and test them on the increase of the antioxidant activity on LDL, we obtain - for 0.1 μg / ml of polyphenols: an increase of the phase of latency 5.7%, - for 0.5 Mg / ml of polyphenols. an increase in the latency phase of 33.5%.

If we now associate polyphenols in 0.01 Mg / ml concentration with lycopene, vitamin E and vitamin C according to an orthogonal experimental design that varies lycopene concentrations between 0.05 MM and 0.1 pM, in vitamin E between 1 and 4 Mg / ml, in vitamin C between 0.2 and 0.8 Mg / ml, then the latency phase increases are between 17% and 60%, an efficiency of the order of that of polyphenols, multiplied by a factor of about 50.

<U> Example </ U> 2: Production of a <U> yogurt </ U> A pseudo-cream is prepared by mixing lycopene in the form of liquefied oleoresin by heat treatment at 140 ° C. with milk fat anhydrous (MGLA) heated between 80 and 90 C and supplemented with vitamin E. This mixture is emulsified with milk reconstituted from milk powder, heated to 70-90 C, by violent stirring on ultra-turrax. The pseudo-cream thus obtained is flash sterilized at 120 ° C. and then homogenized at about 50-150 bar. The pseudo-cream is then cooled and stored at 10 C.

The yoghurt containing the four antioxidants of the antioxidant system according to the invention is obtained by mixing the polyphenols rich in OPC previously milled on colloid mill with milk, the supplemented milk being then mixed with the pseudo-cream previously prepared and brought to a temperature C. The mixture thus prepared is pasteurized at 95 ° C. for 8 minutes, then homogenized at 200 bar and then cooled to about 39 ° C. before being seeded with ferments consisting of ferments consisting of a well chosen combination of Lactobacillus. bulgaricus and Streptococcus thermophilus. The fermentation is continued for 7 h 30 at a temperature of 38 C. After smoothing and cooling, the product is conditioned. It has a fat content of about 1.2%.

Table 1 below presents the nature of the different ingredients, their respective amounts, and their percentages in the finished product.

<U> Table <SEP> 1 </ U>
<tb><U> Ingredients <SEP> Quantity <SEP> in <SEP> g / kg <SEP> of <SEP> mix <SEP> Quantity <SEP> in </ U>
<tb> Water <SEP> 10,595 <SEP> 70,64
<tb> Powder <SEP> of <SEP> milk <SEP> skim <SEP> 1,308 <SEP> 8,72
<tb> MGLA <SEP> 2512 <SEP> 1674
<tb> Oleoresin <SEP> lycopene <SEP> 0.525 <SEP> 3.50
<tb> Vit <SEP> E <SEP> covitol <SEP> 1100 <SEP> 0.060 <SEP> 0.40
<tb> Total <SEP> 15 <SEP> 100 <U> Example 3 Preparation of a </ U> yocthurt <U> also containing </ U><U> polyphenols </ U> skimmed milk powder and caseinate, previously rehydrated, are mixed with milk at 0% fat. The polyphenols rich in OPC are added to the mixture obtained and the whole is conveyed through a Sylverson mill. At the same time, a pseudo-cream enriched with lycopene and vitamin E is prepared in the following way: a lycopene oleoresin, previously heated to a temperature above 140 ° C., is added to the MGLA brought to a temperature above 70 ° C., then the The mixture is emulsified on ultra-turrax, at a temperature of about 75 ° C., then warmed to about 80 ° C. to 120 ° C. before being homogenized at a temperature of 80 ° C. The pseudo-cream thus obtained has a fat content of approximately 20 to 30% and is mixed with the milk / caseinate OPC mixture, before being pasteurized at 95 ° C. for 8 minutes and then homogenized at 100 bar. The mix thus pasteurized and homogenized is then brought back to the fermentation temperature and then inoculated with a mixture of Lactobacillus bulgaricus and Streptococcus thermophilus. The fermentation is conducted at about 38 ° C. for 8 hours until a pH of 4.6 is reached.

Vitamin C is added via the fruit preparation to the product, which is then stirred and then cooled to below 20 ° C and dosed in 125g jars.

Table 2 below shows the different ingredients and their respective amounts and percentages.

<U> Table <SEP> 2 </ U>
<tb><U> Ingredients <SEP> Quantity <SEP> in <SEP> kg <SEP> Quantity <SEP> in </ U>
<tb> Milk <SEP> to <SEP> 01 / o <SEP> from <SEP> MG <SEP> 35,326 <SEP> 88,310
<tb> Powder <SEP> of <SEP> milk <SEP> skim <SEP> 0.370 <SEP> 0.930
<tb> Lactal <SEP> 70 <SEP> 0.200 <SEP> 0.500
<tb> Caseinate <SEP> 0.384 <SEP> 0.960
<tb> Sugar <SEP> 2,000 <SEP> 5,000
<tb> Cream <SEP> dairy <SEP> to <SEP> 30 <SEP>% <SEP> of <SEP> 0.720 <SEP> 1,800
<tb> Material <SEP> Grasse
<tb> Pseudo-cream <SEP> 0.960 <SEP> 2,400
<tb> Polyphenols <SEP> 0.024 <SEP> 0.060
<tb> Ascorbate <SEP> of <SEP> sodium <SEP><B> 0.016 </ B><SEP> 0.040

Claims (10)

<U> CLAIMS </ U> 1. Food or dietetic composition, characterized in that it contains at least three antioxidants constituted by lycopene, vitamin E and vitamin C, the concentrations of each of these three antioxidants being chosen in such a way that normal daily consumption The average composition provides the body with from about 1 to about 10 mg of lycopene, from about 5 to about 25 mg of vitamin E and from about 5 to about 25 mg of vitamin C. 2. Food or dietetic composition according to claim 1, characterized in that the concentrations of each of the three antioxidants are chosen such that the normal daily average consumption of the composition provides the body with amounts of lycopene, vitamin E and vitamin C respectively between 2 and 9 mg, 7 and 20 mg and 7 and 20 mg, preferably respectively between 3 and 8 mg, 8 and 15 mg, and 8 and 15 mg. 3. Food or dietetic composition according to either of claims 1 and 2, characterized in that it further contains a fourth antioxidant product consisting of polyphenols, the concentration of polyphenols being chosen in such a way that the Average daily consumption of the composition provides the body with an amount of about 30 to 300 mg, preferably 40 to 250 mg and even more preferably 50 to 220 mg per day of total polyphenols. 4. Food or dietetic composition according to claim 3, characterized in that the polyphenols comprise a high proportion of procyanidol oligomers, this proportion being preferably greater than 40%, more preferably greater than 50% and more preferably still greater than 60%. . 5. Food or dietetic composition according to either of claims 3 and 4, characterized in that the polyphenol concentration is chosen such that the daily average daily consumption of the composition provides the body a quantity procyanidol oligomers of between 12 and 150 mg, preferably between 15 and 130 mg, and more preferably between 18 and 100 mg. 6. Food or dietetic composition according to any one of claims 1 to 5, characterized in that the lycopene is there finely dispersed and homogeneously. 7. A method of manufacturing a food or dietetic composition according to any one of claims 1 to 6, comprising the steps of selecting each of the ingredients of the composition, weight or volumetric measurement of the desired amounts of each of these ingredients, mixing, processing, shaping, and packaging or packaging, characterized in that the antioxidants are added together or separately during one or more of these steps, the lipophilic antioxidants being preferably combined separately with the lipid or fat-soluble components and the hydrophilic antioxidants being separately combined with the aqueous or water-soluble components. 8. Process according to claim 7, characterized in that the lycopene is raised to a temperature close to or above its melting point before being vigorously mixed with one or more of the components of the final composition. 9. Process according to either of Claims 7 and 8, characterized in that the lycopene undergoes an emulsification step, preferably in a homogenisation apparatus and at pressures greater than 50 bar, preferably above 100 bar. 10. Use in food or dietetic products, for the prevention of the risks of cardiovascular disease, of an antioxidant system comprising lycopene, vitamin E and vitamin C, vitamin E / lycopene and vitamin C / ratios lycopene being between 0.5 / 1 and 25/1, preferably between 0.8 / 1 and 10/1, and even more preferably between 1/1 and 5/1. he. Use according to Claim 10, characterized in that the antioxidant system additionally comprises polyphenols, the ratio of total polyphenols / lycopene being between 3/1 and 300/1, preferably between 5/1 and 125/1, and more preferentially still between 7/1 and 70/1. 12. Use according to claim 11, characterized in that the polyphenols are rich in procyanidolic ologimers, the procyanidolic oligomers / lycopene ratio being between 1/1 and 150 / l, preferably between 1.5 / 1 and 65/1 and more. preferentially still between 5/1 and 20/1.