Contribution of Tomato Phenolics to Antioxidation and Down-regulation of Blood Lipids

Abstract

This study was performed to understand the characteristics and biological activities of phenolics in tomatoes and to examine the effect of tomato on the regulation of blood lipids. Tomatoes of both big and small sizes were used fresh, after blanching, or after blanching and heating. Moreover, a human clinical trial was conducted to examine plasma antioxidation, status of blood lipids, and phenolic responses after ingestion of fresh tomato, tomato juice, and a lycopene drink. The contents of tomato phenolics were increased by 34% for small tomato and by 23% for big tomato after treatment by blanching and heating at 100 degrees C for 30 min. Tomato phenolics showed fair antioxidant activity (57-71%) and also synergistically promoted the antioxidation (81-100%) of tomato carotenoids. In the human clinical study, total antioxidant capacity and phenolic contents in plasma were increased after administration of fresh tomato and tomato juice, but no significant difference was found for lycopene drink consumption. Triglyceride levels and low-density lipoprotein cholesterol were decreased after administration of fresh tomato and tomato juice, and high-density lipoprotein cholesterol was increased.

Lycopene: Is it Beneficial to Human Health as an Antioxidant?

“…A measure of protection against oxidative stress was significantly increased in all three treatment groups. 87 Shen et al 88 (2007) treated 24 subjects with either fresh tomato, tomato juice, or a lycopene drink (all delivering 40 mg lycopene/day) for six weeks. It was found that triglyceride levels and LDL were decreased, and high-density lipoprotein (HDL) increased in subjects who consumed fresh tomato and tomato juice.…”

“…It was found that triglyceride levels and LDL were decreased, and high-density lipoprotein (HDL) increased in subjects who consumed fresh tomato and tomato juice. 88 Bohn et al 89 (2009) demonstrated that soy tomato beverage consumption significantly reduced LDL+VLDL levels and increased HDL levels in 18 healthy men and women.…”

Influence of Heirloom Tomato Polyphenol Extracts on Expression of Inflammation Genes in Bovine

“…Post harvest heat treatment of tomatoes affects fruit ripening and decay (Falik, 1993). Shen et al (2007) reported increases in the phenolic content of big and small tomatoes by blanching and heating. Tomato phenolics showed fair antioxidant activity and synergistically promoted the antioxidation of tomato carotenoids and may play an important role in the chemoprevention of cancer (Shen et al, 2007).…”

“…Genetics, environment, cultural practices and post harvest handling and processing (Shen et al, 2007) can impact the phyto-chemical composition of tomatoes. Preharvest approaches at improving tomato nutritional quality and health benefits attempt to harness natural Science Publications AJAVS genetic variation (Melendez-Martinez et al, 2010).…”

“…The effect of post harvest technologies when the plants are processed and/or cooked at optimal conditions for bioavailability of bioactive compounds require further study (Gahler et al, 2003;Shen et al, 2007;Basu and Imrhan, 2007;Rafi et al, 2007). Post harvest heat treatment of tomatoes affects fruit ripening and decay (Falik, 1993).…”