AI Article Synopsis
- This study explores how tomato pulp may have properties that prevent blood clotting, potentially helping with cardiovascular diseases.
- It identifies specific compounds, like nitrated fatty acids (NO-FA), in tomato pomace that show strong antiplatelet effects through various scientific methods.
- The research emphasizes the better effectiveness of nitrated tomato extracts compared to non-nitrated ones, suggesting these natural products could be key in improving heart health and managing cardiovascular risks.
Article Abstract
This study investigates the antiplatelet properties of tomato pulp to combat cardiovascular diseases. Notably, it examines the formation of nitrated fatty acids (NO-FA) in tomato pomace, renowned for its potential antiplatelet effects. Through diverse assays, including tandem mass spectrometry, microplate-based platelet aggregation, and flow cytometry, the research identifies NO-OA, NO-LA, and NO-LnA as pivotal antiplatelet compounds. It demonstrates the concentration-dependent antiplatelet effects of nitrated tomato pomace against thrombin receptor activator peptide 6 (TRAP-6) and collagen-induced platelet activation, alongside the modulation of platelet activation markers. Additionally, synergistic effects were observed with nitrated tomato pomace extracts. The findings suggest therapeutic potential for NO-FA derived from tomato pomace in preventing blood clot formation, with nitrated extracts exhibiting superior efficacy compared to non-nitrated ones. This research highlights the promising role of natural products, such as tomato pomace, in mitigating cardiovascular risks and proposes novel strategies for population health enhancement and cardiovascular disease management.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.biopha.2024.117154 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Effect of Dietary Cold-Pressed Hempseed Cake Supplemented with Tomato Waste on Laying Hen Performance and Egg Yolk Lipid Profile and Antioxidant Status Before and After Storage.
Animals (Basel)
November 2024
Department of Animal Nutrition, Faculty of Environmental Protection, University of Oradea, 1 University St., 410087 Oradea, Romania.
A ten-week study was conducted to investigate the effects of the dietary inclusion of HSC as a source of PUFAs together with a natural source of antioxidants such as DT or DTP on the performance of laying hens and egg quality, as well as the lipid profile, antioxidant content and oxidative stability of egg yolk before and after storage. A total of 96 laying hens (aged between 28 and 37 weeks) were divided into three groups of 32 birds each (eight replicate cages, four birds per cage) and were assigned randomly the following dietary treatments: a standard corn-soybean meal diet (C), a diet containing 20% hempseed cake and 4% dried whole tomato (HT) and a diet containing 20% hempseed cake and 4% dried tomato pomace (HTP). The incorporation of HSC and tomato waste (DT and DTP) into the diet of hens caused increases in feed intake ( < 0.
View Article and Find Full Text PDFDietary supplementation with 15% tomato pomace (Solanum lycopersicum L.) improves sperm production and antioxidant status in aged male broiler breeders.
Poult Sci
November 2024
Department of Animal Science, College of Agriculture, Urmia University, Urmia, Iran.
The objective was to investigate effects of dietary tomato pomace (TP) and L-Arginine (L-Arg; 10% above nutritional recommendation) in aged male broiler breeders. Thirty male broiler breeders (Ross 308), 58 wk old, were randomly and equally allocated into five experimental groups: basal diet (C); 5% TP-supplemented (T-5); 10% TP-supplemented (T-10); 15% TP-supplemented (T-15); and L-Arg supplemented (L-10) groups. In contrast to the Control and TP-supplemented groups, sperm of L-10 roosters had higher C14:1, C16:0 and C18:1 n-9c proportions, total saturated fatty acid (FA) contents, and n-6:n-3 ratios, but a lower C22:4 n-6 content (P<0.
View Article and Find Full Text PDFBioactivity of Grape Pomace Extract and Sodium Selenite, Key Components of the OenoGrape Advanced Complex, on Target Human Cells: Intracellular ROS Scavenging and Nrf2/ARE Induction Following In Vitro Intestinal Absorption.
Antioxidants (Basel)
November 2024
Cooper Consumer Health, Place Lucien Auvert, 77000 Melun, France.
Oenobiol Sun Expert, a food formulation designed to enhance skin health prior to sun exposure, has been optimized by incorporating the OenoGrape Advanced Complex, which includes grape pomace extract, increased selenium content and 10% lycopene-rich tomato extract, with these constituents exhibiting high antioxidant potential. To evaluate the effects of these individual ingredients and the overall formulation at the cellular level, the AOP1 cell antioxidant efficacy assay was employed to measure the intracellular free radical scavenging activity, while the Cell Antioxidant Assay (CAA or DCFH-DA) assay was used to assess peroxidation scavenging at the plasma membrane level. The indirect antioxidant activity was examined using stably transfected cell lines containing a luciferase reporter gene controlled by the Antioxidant Response Element (ARE), which activates the endogenous antioxidant system via the Nrf2/Keap1-ARE pathway.
View Article and Find Full Text PDFAntioxidant Bioaccessibility of Cooked Gluten-Free Pasta Enriched with Tomato Pomace or Linseed Meal.
Foods
November 2024
Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via Celoria 2, 20133 Milan, Italy.
Gluten-free products lack bioactive compounds, while vegetable wastes from food manufacturing are still rich in nutrients. This study compared the antioxidants of gluten-free pastas enriched with vegetable by-products: the control formulation (66.7% rice and 33.
View Article and Find Full Text PDFSmall-Sized Tomato Pomace: Source of Bioactive Compounds and Ingredient for Sustainable Production of Functional Bread.
Foods
October 2024
Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via S. Sofia 100, 95123 Catania, Italy.
Tomato processing generates a by-product known as tomato pomace (TP), which contains chemically diverse valuable components such as lycopene, phenols, dietary fibre, proteins, and oil. The aim of this study was to characterize bioactive compounds in small-sized tomato pomace from cherry and date tomatoes and to evaluate the effects of the addition of 10 and 20% (/) of tomato pomace flour (TPF) to durum wheat dough for bread production. Bread containing different amounts of TPF was characterized by physical, chemical, nutritional, and sensory characteristics.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!