The effects of tomato consumption on serum glucose, apolipoprotein B, apolipoprotein A-I, homocysteine and blood pressure in type 2 diabetic patients

Int J Food Sci Nutr. 2011 May;62(3):289-94. doi: 10.3109/09637486.2010.529072. Epub 2010 Dec 8.

Abstract

Tomatoes are a rich source of lycopene, β-carotene, potassium, vitamin C, flavonoids, folate and vitamin E that may provide protection against the development of type 2 diabetic patients, so the present study was undertaken to evaluate the effects of tomato intake on serum glucose, homocysteine, apolipoprotein (apo) B, apoA-I and blood pressure in type 2 diabetic patients. In a quasi-experimental study, 32 type 2 diabetes patients received 200 g raw tomato daily for 8 weeks. Serum glucose enzymatically, apoB and apoA-I immunoturbidometrically and homocysteine by high-performance liquid chromatography were measured at the beginning and end of 8 weeks. There were significant decreases in systolic and diastolic blood pressure and also a significant increase in apoA-I at the end of study compared with initial values (P = 0.0001, P = 0.0001 and P = 0.013, respectively). In conclusion, 200 g raw tomato per day had a favored effect on blood pressure and apoA-I so it might be beneficial for reducing cardiovascular risk associated with type 2 diabetes.

Publication types

  • Clinical Trial
  • Research Support, Non-U.S. Gov't

MeSH terms

  • Apolipoprotein A-I / blood*
  • Apolipoproteins B / blood
  • Blood Glucose / metabolism*
  • Blood Pressure / drug effects*
  • Cardiovascular Diseases / etiology
  • Cardiovascular Diseases / prevention & control*
  • Diabetes Mellitus, Type 2 / blood*
  • Diabetes Mellitus, Type 2 / complications
  • Diabetes Mellitus, Type 2 / diet therapy*
  • Homocysteine / blood
  • Humans
  • Lycopersicon esculentum / chemistry*
  • Male
  • Middle Aged
  • Phytotherapy
  • Plant Extracts / pharmacology
  • Plant Extracts / therapeutic use

Substances

  • Apolipoprotein A-I
  • Apolipoproteins B
  • Blood Glucose
  • Plant Extracts
  • Homocysteine