Effect of consumption of tomato juice enriched with n-3 polyunsaturated fatty acids on the lipid profile, antioxidant biomarker status, and cardiovascular disease risk in healthy women

Abstract

Overall, stronger positive amelioration of CVD risk factors was observed following the intake of n-3 PUFA-enriched juice than after plain tomato juice consumption, which suggested a possible synergistic action between n-3 PUFAs and tomato antioxidants.

Evidence-Based Guideline of the German Nutrition Society: Fat Intake and Prevention of Selected Nutrition-Related Diseases

“…Accordingly, there were no significant changes in the triglyceride concentrations in plasma in the studies by Kaul et al [110] (LOE Ib) on 88 healthy men and women with an average age of between 32.9 and 35.0 years with 2 g n-3 fatty acids per day, by García-Alonso et al [106] (LOE Ib) on 18 healthy women aged from 35 to 55 with 250 mg EPA and 181 mg DHA in the form of enriched tomato juice per day, and by Fontani et al [109] (LOE Ib) on 13 men and 20 women aged 22-51 with 4 g fish oil per day compared to 4 g olive oil.…”

“…It is not clear if the reason why there was no effect was due to the relatively high fish consumption of the study participants. In the randomised intervention study conducted by García-Alonso et al [106] (LOE Ib) on 18 healthy women aged 35-55, the daily intake of tomato juice enriched with 250 mg EPA and 181 mg DHA did not lead to any changes in total and LDL cholesterol concentration either. However, the daily amount of n-3 fatty acids ingested in this study is very low, so that an effect is perhaps not to be expected.…”

“…No indications of a change in HDL cholesterol concentration were found in several studies: on 67 healthy men and women with a mean age of 53 ± 2 years with an intake of 2, 4 or 6 g of fish oil per day [112] (LOE Ib), on 17 healthy Japanese males aged from 35 to 64 with high fish consumption and an additional intake of 1.7 g EPA and DHA per day [105] (LOE Ib), on 18 healthy women aged 35-55 with 250 mg EPA and 181 mg DHA as enriched tomato juice [106] (LOE Ib), on 93 men aged from 18 to 42 and 62 men aged from 53 to 70 with up to 4.05 g EPA per day [107] (LOE Ib), on 64 healthy men aged from 19 to 40 with 3.1 g n-3 fatty acids per day [108] (LOE Ib) and on 88 healthy men and women aged on average between 32.9 and 35.0 with 2 g of EPA and DHA-rich fish oil per day [110] (LOE Ib).…”

The effect of tomato juice supplementation on biomarkers and gene expression related to lipid metabolism in rats with induced hepatic steatosis

“…Tomatoes are characterized by a low fat and protein content, and are rich in phenolic compounds, carotenoids, and vitamins C and E [11,12]. Tomato juice also shows a similar composition to fresh tomatoes, except for the vitamin C content, and it is considered as a good dietary source of lycopene and phenolic compounds [13], showing a positive effect on the regulation of some oxidative stress and inflammatory biomarkers [14,15]. Recently, we have reported that in rats with induced NAFLD, the consumption of tomato juice partially reverts their metabolic pattern from that shown on a high fat diet to that of a normal diet, even in metabolites not directly related to the redox status [16], which could be taken into consideration in the dietary strategies of steatosis treatment.…”

Mecanismos moleculares implicados en los posibles efectos de los compuestos fenólicos en la disminución del riesgo de enfermedades cardiovasculares

“…Las frutas y los vegetales [10][11][12] , el consumo moderado de vino tinto [13][14][15] y algunos jugos (e.g. de tomate 16 ) han mostrado ejercer un posible efecto protector contra las enfermedades cardiovasculares, debido a su alto contenido en antioxidantes naturales como los compuestos fenólicos 17 .…”