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Randomized Controlled Trial
, 56 (4), 622-31

Protective Activity of Processed Tomato Products on Postprandial Oxidation and Inflammation: A Clinical Trial in Healthy Weight Men and Women

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Randomized Controlled Trial

Protective Activity of Processed Tomato Products on Postprandial Oxidation and Inflammation: A Clinical Trial in Healthy Weight Men and Women

Britt Burton-Freeman et al. Mol Nutr Food Res.

Abstract

Scope: This study was designed to evaluate the ability of tomato rich in lycopene to modify postprandial oxidative stress, inflammation, and endothelial function in healthy weight individuals.

Methods and results: Twelve women and 13 men (mean age = 27 ± 8 years; mean body mass index= 22 ± 2) consumed high-fat meals known to induce postprandial oxidative stress on two separate occasions containing either processed tomato product or non-tomato alternative. Blood samples were collected at 0, 30, 60, 90, 120 min, then hourly until 360 min. Flow-mediated dilation (FMD) was performed at 0 and 210 min. Endpoints included changes in glucose, insulin, lipids, oxidized low-density lipoprotein (OxLDL), inflammatory cytokines, and FMD. Both meals induced increases in plasma glucose, insulin, and lipid concentrations (p < 0.05). A trend for higher triglycerides at >240 min was observed after the tomato meal (p = 0.006). Tomato significantly attenuated high-fat meal-induced LDL oxidation (p < 0.05) and rise in interleukin-6 (p < 0.0001), a proinflammatory cytokine and inflammation marker.

Conclusion: The data indicate that consuming tomato products with a meal attenuates postprandial lipemia-induced oxidative stress and associated inflammatory response. The relevance of OxLDL and inflammation to vascular injury suggests a potentially important protective role of tomato in reducing cardiovascular disease risk. ClinicalTrials.gov Registration number - NCT00966550.

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