Elevation of Serum Carotenoids after Continual Ingestion of Tomato Juice.

Sakamoto, Hideki; Mori, Haruhiko; Ojima, Fumihiro; Ishiguro, Yukio; Arimoto, Syouzou; Imae, Yumiko; Nanba, Tsuneatu; Ogawa, Masahiro; Fukuba, Hiroyasu

doi:10.4327/jsnfs.47.93

Cited by 28 publications

(22 citation statements)

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“…The 500 mg/day dose of vitamin C that was chosen was comparable with the estimated daily intake of 300 mg vitamin C in the tomato juice supplement. The volume of the tomato juice supplement was similar to volumes used previously to increase plasma lycopene levels (12). During the initial 4 weeks of the study, all patients received the placebo capsule and then proceeded to their assigned supplement for the following 4 weeks.…”

Section: Study Design and Protocolmentioning

confidence: 99%

“…Lycopene, a major carotenoid in human plasma, also inhibits the oxidative modification of isolated LDL (11). Tomato products in the diet are the Antioxidants and LDL oxidation in diabetes main source of plasma lycopene, and supplementation with tomato juice increases plasma lycopene levels in healthy subjects (12). Vitamin C is usually added to commercial tomato juices and in the aqueous milieu, can also protect plasma lipids and LDL from oxidative damage.…”

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confidence: 99%

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Effect of supplementation with tomato juice, vitamin E, and vitamin C on LDL oxidation and products of inflammatory activity in type 2 diabetes.

2000

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Abbreviations: apo(a1), apolipoprotein A1; apo(b), apolipoprotein B; CHD, coronary heart disease; C-RP, C-reactive protein; ELISA, enzyme-linked immunosorbent assay; ICAM-1, intercellular adhesion molecule 1; IL, interleukin; PBS, phosphate-buffered saline; VCAM-1, vascular cell adhesion molecule 1.A OBJECTIVE -To compare the effects of short-term dietary supplementation with tomato juice, vitamin E, and vitamin C on susceptibility of LDL to oxidation and circulating levels of C-reactive protein (C-RP) and cell adhesion molecules in patients with type 2 diabetes.RESEARCH DESIGN AND METHODS -There were 57 patients with well-controlled type 2 diabetes aged Ͻ75 years treated with placebo for 4 weeks and then randomized to receive tomato juice (500 ml/day), vitamin E (800 U/day), vitamin C (500 mg/day), or continued placebo treatment for 4 weeks. Susceptibility of LDL to oxidation (lag time) and plasma concentrations of lycopene, vitamin E, vitamin C, C-RP, vascular cell adhesion molecule 1, and intercellular adhesion molecule 1 were measured at the beginning of the study, after the placebo phase, and at the end of the study.RESULTS -Plasma lycopene levels increased nearly 3-fold (P = 0.001), and the lag time in isolated LDL oxidation by copper ions increased by 42% (P = 0.001) in patients during supplementation with tomato juice. The magnitude of this increase in lag time was comparable with the corresponding increase during supplementation with vitamin E (54%). Plasma C-RP levels decreased significantly (Ϫ49%, P = 0.004) in patients who received vitamin E. Circulating levels of cell adhesion molecules and plasma glucose did not change significantly during the study.CONCLUSIONS -This study indicates that consumption of commercial tomato juice increases plasma lycopene levels and the intrinsic resistance of LDL to oxidation almost as effectively as supplementation with a high dose of vitamin E, which also decreases plasma levels of C-RP, a risk factor for myocardial infarction, in patients with diabetes. These findings may be relevant to strategies aimed at reducing risk of myocardial infarction in patients with diabetes.

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Section: Study Design and Protocolmentioning

confidence: 99%

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confidence: 99%

Effect of supplementation with tomato juice, vitamin E, and vitamin C on LDL oxidation and products of inflammatory activity in type 2 diabetes.

2000

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“…Although comparing this study with other carotenoid bioavailability studies reported in the literature (Micozzi et al, 1992;Sakamoto et al, 1994;Yeum et al, 1998;Muller et al, 1999;Holloway et al, 2000;Lee et al, 2000;Pellegrini et al, 2000) and summarized in Table 3, it was evident that FSMP contained a good relative amount of carotenoids and fats. In fact, in many studies, absorption efficiency was shown to decrease as the amount of carotenoids increased (Erdman et al, 1993;Parker, 1996;Furr and Clark, 1997;Castenmiller and West, 1998;Van den Berg et al, 2000).…”

Section: Carotenoid Bioavailability Studiesmentioning

confidence: 89%

Development of a tomato-based food for special medical purposes as therapy adjuvant for patients with HCV infection

et al. 2006

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Objective: The present study aimed to develop a food for special medical purposes (FSMP) and to assess its efficacy as adjuvant therapy in patients with chronic hepatitis C virus (HCV). Design: Open randomized clinical trials with a tomato-based FSMP used as adjuvant treatment to the pharmacological therapy with pegilated interferon and ribavirin. Subjects: Eight healthy volunteers and 39 HCV patients. Interventions: For the bioavailability study, healthy subjects consumed 100 g/die FSMP for a week and their serum carotenoid profile at baseline, after the week of administration and 7 days later was determined. The same quantity of FSMP for 6 months by 20 of the 39 HCV patients was consumed in the clinical trial. Serum transaminase, haemoglobin (Hb) and hydroperoxide concentrations during the therapy were monitored in all patients. Results: FSMP consumption caused a fourfold increase of lycopene serum concentration in healthy subjects. A significant increase of carotenoids after 1 month of consumption also in patients with HCV was recorded. Transaminase and Hb serum levels, as well as therapeutic response, were not influenced by FSMP. The decrease in serum hydroperoxides was independent from FSMP consumption in long-term responder patients, whereas nonresponder (NR) patients of FSMP group showed higher reductions than NR patients of Control group. Conclusions: The FSMP was effective in improving carotenoid status in healthy subjects. In HCV patients, it did not influence the therapeutic response, but it prevented carotenoid serum depletion and it was effective in improving the oxidative status during antiviral therapy in NR patients.

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“…Details of their estimation have already been reported. 12) Tomato juice used in the present study, including the commercially manufactured product, contained no extra additives except distilled water. For experiments, the prepared tomato juice was diluted again with the same amount of distilled water twice a week just before the use, to a quarter (the concentration of lycopene being 25 ppm) of the commercially available concentration, and given in lightopaque bottles.…”

Section: Methodsmentioning

confidence: 99%

Inhibitory Effect of Tomato Juice on Rat Urinary Bladder Carcinogenesis after N‐Butyl‐N‐(4‐hydroxybutyl)nitrosamine Initiation

Okajima

Tsutsumi

Ozono

et al. 1998

Japanese Journal of Cancer Research

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The effects of tomato juice on urinary bladder carcinogenesis were studied in male Fischer 344 rats initiated with N-butyl-N-(4-hydroxybutyl)nitrosamine (BBN) in rats. The animals (6 weeks old) were given 0.05% BBN in their drinking water for 8 weeks, followed by diluted tomato juice for 12 weeks, and killed at 20 weeks after the beginning of the experiment. Lycopene concentrations in the livers of rats given tomato juice were elevated. Histopathological analysis of urinary bladder lesions revealed the numbers, but not incidences, of urinary bladder transitional cell carcinomas (TCCs) to be decreased in the group given tomato juice. No influence on the incidence of simple and nodullopapillary hyperplasias, invasion or differentiation of TCC was noted. These results indicate that tomato juice, presumably the contained lycopene and other anti-oxidants in combination, exerts an inhibitory effect on the development of TCCs in the rat urinary bladder. Key words: Tomato juice -Rat urinary bladder carcinogenesis -N-Butyl-N-(4-hydroxybutyl)nitrosamineDespite recent progress in therapeutic approaches for urinary bladder carcinomas, the recurrence rate of papillary, non-invasive TCCs in man is high, sometimes with an increase in the level of malignancy of the tumor.

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Elevation of Serum Carotenoids after Continual Ingestion of Tomato Juice.

Cited by 28 publications

References 0 publications

Effect of supplementation with tomato juice, vitamin E, and vitamin C on LDL oxidation and products of inflammatory activity in type 2 diabetes.

Effect of supplementation with tomato juice, vitamin E, and vitamin C on LDL oxidation and products of inflammatory activity in type 2 diabetes.

Development of a tomato-based food for special medical purposes as therapy adjuvant for patients with HCV infection

Inhibitory Effect of Tomato Juice on Rat Urinary Bladder Carcinogenesis after N‐Butyl‐N‐(4‐hydroxybutyl)nitrosamine Initiation

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