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Comparison of Polyphenol-Enriched Tomato Juice and Standard Tomato Juice for Cardiovascular Benefits in Subjects with Stage 1 Hypertension: a Randomized Controlled Study
D. Michaličková, M. Belović, N. Ilić, J. Kotur-Stevuljević, O. Slanař, S. Šobajić,
Jazyk angličtina Země Nizozemsko
Typ dokumentu klinické zkoušky, srovnávací studie, časopisecké články, randomizované kontrolované studie
Grantová podpora
Project No. III 46001
Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja
Project No. III 175035
Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja
Charles University Project Progress Q25.
Univerzita Karlova v Praze
- MeSH
- antioxidancia farmakologie MeSH
- biologické markery analýza MeSH
- hypertenze prevence a kontrola MeSH
- jednoduchá slepá metoda MeSH
- kardiovaskulární nemoci prevence a kontrola MeSH
- krevní tlak účinky léků MeSH
- lidé středního věku MeSH
- lidé MeSH
- lipidy analýza MeSH
- ovocné a zeleninové šťávy analýza MeSH
- oxidační stres účinky léků MeSH
- polyfenoly farmakologie MeSH
- potravní doplňky MeSH
- Solanum lycopersicum chemie MeSH
- Check Tag
- lidé středního věku MeSH
- lidé MeSH
- mužské pohlaví MeSH
- ženské pohlaví MeSH
- Publikační typ
- časopisecké články MeSH
- klinické zkoušky MeSH
- randomizované kontrolované studie MeSH
- srovnávací studie MeSH
There is a growing body of evidence that tomato consumption reduces the risk of cardiovascular disease, through antioxidative, anti-inflammatory and hypotensive effects. We compared the effects of polyphenol-enriched and standard tomato juice on parameters of lipid and oxidative status and blood pressure in subjects with stage 1 hypertension. The experimental group (n = 13) was supplemented with 200 g of tomato fruit juice enriched with 1 g of ethanolic extract of whole tomato fruit, while the control group (n = 13) was consuming 200 g tomato fruit juice. Before and after the treatment, blood samples were collected, and blood pressure was measured. Markers of oxidative stress and antioxidative defense: paraoxonase (PON1), thiobarbituric acid reactive substances (TBARS), total antioxidant status (TAS), total oxidant status (TOS), pro-oxidant-antioxidant balance (PAB) and C reactive protein (CRP) were determined in serum. Prothrombin time (PT) was measured in the whole blood samples. Parameters of lipid status, as well as susceptibility to copper-induced oxidation of LDL particles in vitro were also determined. There was a significant reduction in total cholesterol and LDL-C only in the control group at the end of the study. No significant differences were observed in the remainder of the assessed parameters along the study. In conclusion, tomato juice may have favorable effects on lipid metabolism, but polyphenol fortification does not constitute additional beneficial cardiovascular effects.
Department of Bromatology Faculty of Pharmacy University of Belgrade Belgrade Serbia
Department of Medical Biochemistry Faculty of Pharmacy University of Belgrade Belgrade Serbia
Institute of Food Technology University of Novi Sad Novi Sad Serbia
Institute of Pharmacology 1st Faculty of Medicine Charles University Prague Czech Republic
Citace poskytuje Crossref.org
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- $a There is a growing body of evidence that tomato consumption reduces the risk of cardiovascular disease, through antioxidative, anti-inflammatory and hypotensive effects. We compared the effects of polyphenol-enriched and standard tomato juice on parameters of lipid and oxidative status and blood pressure in subjects with stage 1 hypertension. The experimental group (n = 13) was supplemented with 200 g of tomato fruit juice enriched with 1 g of ethanolic extract of whole tomato fruit, while the control group (n = 13) was consuming 200 g tomato fruit juice. Before and after the treatment, blood samples were collected, and blood pressure was measured. Markers of oxidative stress and antioxidative defense: paraoxonase (PON1), thiobarbituric acid reactive substances (TBARS), total antioxidant status (TAS), total oxidant status (TOS), pro-oxidant-antioxidant balance (PAB) and C reactive protein (CRP) were determined in serum. Prothrombin time (PT) was measured in the whole blood samples. Parameters of lipid status, as well as susceptibility to copper-induced oxidation of LDL particles in vitro were also determined. There was a significant reduction in total cholesterol and LDL-C only in the control group at the end of the study. No significant differences were observed in the remainder of the assessed parameters along the study. In conclusion, tomato juice may have favorable effects on lipid metabolism, but polyphenol fortification does not constitute additional beneficial cardiovascular effects.
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