Tomato-based Functional Food as Interferon Adjuvant in HCV Eradication Therapy

Morisco, Filomena; Vitaglione, P.; Carbone, Antonella; Stingo, S; Scarpati, Sergio; Ascione, Antonio; Marmo, Riccardo; Fogliano, Vincenzo; Caporaso, N.

doi:10.1097/01.mcg.0000128935.48082.f9

Cited by 15 publications

(6 citation statements)

References 8 publications

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“…It is able to affect the lipoprotein metabolism by restoring the altered levels of lipid-metabolizing enzymes and stabilizing the arrangement of lipoprotein levels during experimentally induced hepatitis. Another study demonstrated that the regular use of our carotenoid-based functional food minimizes the severity of ribavirin-induced anemia in patients with CHC and improves tolerance to the full dose of antiviral therapy [60]. It was found that a mixture of various carotenoids particularly lycopene seems to be promising for the prevention of liver cancer in hepatitis virus-infected patients with cirrhosis [61,62].…”

Section: Lycopene and Chronic Liver Diseasesmentioning

confidence: 97%

Role of Dietary Carotenoids in Different Etiologies of Chronic Liver Diseases

Latief¹,

Ahmad²

2018

Descriptive Food Science

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Carotenoids are tetraterpenoid organic pigments synthesized by a variety of plants and microorganisms. Dietary carotenoids, taken by animals through food, play an essential role in cell differentiation, morphogenesis, vision, prevention of cancer, atherosclerosis, and age-related macular degeneration in humans due to their potential to suppress oxidative stress. As reactive oxygen species and oxidative damage to biomolecules have been found to be involved in the causation and progression of chronic liver diseases (CLDs), including hepatocellular carcinoma (HCC), which is one of the major causes of morbidity and mortality worldwide. Therefore, dietary antioxidants, which inactivate reactive oxygen species and obstruct oxidative damage, are considered as vital prophylactic strategic molecules. Data from various epidemiological studies and clinical trials strongly validate the observation that adequate carotenoid supplementation may significantly reduce the risk of several liver disorders. This chapter, thus, provides a comprehensive account of dietary carotenoids and includes the recent information with respect to their role in prevention of liver diseases.

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Section: Lycopene and Chronic Liver Diseasesmentioning

confidence: 97%

Role of Dietary Carotenoids in Different Etiologies of Chronic Liver Diseases

Latief¹,

Ahmad²

2018

Descriptive Food Science

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“…About antioxidant-rich functional food, our research groups (Vitaglione et al, 2007b;Morisco et al, 2004) developed a FSMP consisting of a tomato paste enriched with extra-virgin olive oil. Carotenoids contained in this FSMP were demonstrated to be highly bioavailable both in healthy subjects and in patients with HCV infection.…”

Section: A New Perspective: Fsmp For Liver Healthmentioning

confidence: 99%

Foods and liver health

Morisco

Vitaglione

Amoruso

et al. 2008

Molecular Aspects of Medicine

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“…Recently, also the use of FSMP as coadjuvant of pharmacological therapies received great attention in the scientific literature. Probiotics in the treatment of transplantations [29] and liver diseases [30] as well as the use of antioxidant-rich foods to counteract antiviral drug oxidative stress [31] represent some interesting examples of the advantage that patients could take from the use of FSMP. Patient associations recommend the development of this kind of foods as their use is perceived as more natural and better tolerated than pills.…”

Section: Food Intended For Special Medical Purposes (Fsmp)mentioning

confidence: 99%

Functional foods: Planning and development

Fogliano

Vitaglione

2005

Mol. Nutr. Food Res.

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The discussion on functional foods among scientific communities and EC commissions is mainly focused on definitions and on legislative issues related to the presence on the market of this kind of products. Although many new products continuously appear, the functional food market is characterized by a high rate of failure. To realize a successful functional food, experts having different background should work together following a detailed workplan. In this paper, the problems related to planning and development of functional foods are considered using a step-by-step approach. The strategies for invention and development, formulation and validation of nutritional claims are regarded also illustrating practical examples of functional food development. The concept of food for special medical purposes, intended for individuals who are being treated under medical supervision, is also introduced.

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Tomato-based Functional Food as Interferon Adjuvant in HCV Eradication Therapy

Abstract: Results demonstrated that the authors' functional food reduces the severity of ribavirin-related anemia and improves the tolerance to the full dose of ribavirin in patients with chronic hepatitis C.

Cited by 15 publications

References 8 publications

Role of Dietary Carotenoids in Different Etiologies of Chronic Liver Diseases

Role of Dietary Carotenoids in Different Etiologies of Chronic Liver Diseases

Foods and liver health

Functional foods: Planning and development

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