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Tomato Sauce Enriched with Olive Oil Exerts Greater Effects on Cardiovascular
Disease Risk Factors than Raw Tomato and Tomato Sauce: A Randomized Trial
#MMPMID26999197
Valderas-Martinez P
; Chiva-Blanch G
; Casas R
; Arranz S
; Martínez-Huélamo M
; Urpi-Sarda M
; Torrado X
; Corella D
; Lamuela-Raventós RM
; Estruch R
Nutrients
2016[Mar]; 8
(3
): 170
PMID26999197
show ga
Epidemiological studies have observed a negative association between tomato
intake and the incidence of cardiovascular disease. As tomato sauces are usually
cooked with the addition of oil, some studies have pointed out that both
processes may increase the bioavailability of the bioactive compounds. However,
the effect of consumption of raw tomatoes and tomato sauces on inflammation
biomarkers and adhesion molecules related to atherosclerosis remains unknown. The
aim of this study was to test the postprandial effects of a single dose of raw
tomatoes (RT), tomato sauce (TS) and tomato sauce with refined olive oil (TSOO)
on cardiovascular disease risk factors. We performed an open, prospective,
randomized, cross-over, controlled feeding trial in 40 healthy subjects who
randomly received: 7.0 g of RT/kg of body weight (BW), 3.5 g of TS/kg BW, 3.5 g
of TSOO/Kg BW and 0.25 g of sugar solved in water/kg BW on a single occasion on
four different days. Biochemical parameters and cellular and circulating
inflammatory biomarkers were assessed at baseline and 6 h after each
intervention. The results indicate that, compared to control intervention, a
single tomato intake in any form decreased plasma total cholesterol,
triglycerides and several cellular and plasma inflammatory biomarkers, and
increased plasma high density lipoproteins (HDL) cholesterol and interleukine
(IL) 10 concentrations. However, the changes of plasma IL-6 and vascular cell
adhesion molecule-1 (VCAM-1), and lymphocyte function-associated antigen-1
(LFA-1) from T-lymphocytes and CD36 from monocytes were significantly greater
after TSOO than after RT and TS interventions. We concluded that tomato intake
has beneficial effects on cardiovascular risk factors, especially cooked and
enriched with oil.
|*Diet
[MESH]
|*Fruit
[MESH]
|*Olive Oil
[MESH]
|*Solanum lycopersicum
[MESH]
|Adolescent
[MESH]
|Adult
[MESH]
|Biomarkers/blood
[MESH]
|Cardiovascular Diseases/etiology/*prevention & control
[MESH]
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