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dc.creatorMichalickova, Danica
dc.creatorBelović, Miona
dc.creatorIlić, Nebojša
dc.creatorKotur-Stevuljević, Jelena
dc.creatorSlanar, Ondrej
dc.creatorŠobajić, Slađana
dc.date.accessioned2019-09-02T12:11:37Z
dc.date.available2019-09-02T12:11:37Z
dc.date.issued2019
dc.identifier.issn0921-9668
dc.identifier.urihttp://farfar.pharmacy.bg.ac.rs/handle/123456789/3358
dc.description.abstractThere 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 200g of tomato fruit juice enriched with 1g of ethanolic extract of whole tomato fruit, while the control group (n=13) was consuming 200g 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.en
dc.publisherSpringer, Dordrecht
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46001/RS//
dc.rightsrestrictedAccess
dc.sourcePlant Foods for Human Nutrition
dc.subjectHuman intervention studiesen
dc.subjectPolyphenolsen
dc.subjectLipidsen
dc.subjectCardiovascular risken
dc.titleComparison of Polyphenol-Enriched Tomato Juice and Standard Tomato Juice for Cardiovascular Benefits in Subjects with Stage 1 Hypertension: a Randomized Controlled Studyen
dc.typearticle
dc.rights.licenseARR
dcterms.abstractСланар, Ондреј; Котур-Стевуљевић, Јелена; Беловић, Миона; Мицхалицкова, Даница; Шобајић, Слађана; Илић, Небојша;
dc.citation.volume74
dc.citation.issue1
dc.citation.spage122
dc.citation.epage127
dc.citation.other74(1): 122-127
dc.citation.rankM21
dc.identifier.wos000461814400017
dc.identifier.doi10.1007/s11130-019-0714-5
dc.identifier.pmid30661220
dc.identifier.scopus2-s2.0-85060351427
dc.identifier.rcubconv_4340
dc.type.versionpublishedVersion


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