Comparison of Polyphenol-Enriched Tomato Juice and Standard Tomato Juice for Cardiovascular Benefits in Subjects with Stage 1 Hypertension: a Randomized Controlled Study
Samo za registrovane korisnike
2019
Autori
Michalickova, DanicaBelović, Miona
Ilić, Nebojša
Kotur-Stevuljević, Jelena
Slanar, Ondrej
Šobajić, Slađana
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
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 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.
Ključne reči:
Human intervention studies / Polyphenols / Lipids / Cardiovascular riskIzvor:
Plant Foods for Human Nutrition, 2019, 74, 1, 122-127Izdavač:
- Springer, Dordrecht
Finansiranje / projekti:
- Razvoj i primena novih i tradicionalnih tehnologija u proizvodnji konkurentnih prehrambenih proizvoda sa dodatom vrednošću za evropsko i svetsko tržište - Stvorimo bogatstvo iz bogatstva Srbije (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46001)
DOI: 10.1007/s11130-019-0714-5
ISSN: 0921-9668
PubMed: 30661220
WoS: 000461814400017
Scopus: 2-s2.0-85060351427
Institucija/grupa
PharmacyTY - JOUR AU - Michalickova, Danica AU - Belović, Miona AU - Ilić, Nebojša AU - Kotur-Stevuljević, Jelena AU - Slanar, Ondrej AU - Šobajić, Slađana PY - 2019 UR - https://farfar.pharmacy.bg.ac.rs/handle/123456789/3358 AB - 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 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. PB - Springer, Dordrecht T2 - Plant Foods for Human Nutrition T1 - Comparison of Polyphenol-Enriched Tomato Juice and Standard Tomato Juice for Cardiovascular Benefits in Subjects with Stage 1 Hypertension: a Randomized Controlled Study VL - 74 IS - 1 SP - 122 EP - 127 DO - 10.1007/s11130-019-0714-5 ER -
@article{ author = "Michalickova, Danica and Belović, Miona and Ilić, Nebojša and Kotur-Stevuljević, Jelena and Slanar, Ondrej and Šobajić, Slađana", year = "2019", abstract = "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 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.", publisher = "Springer, Dordrecht", journal = "Plant Foods for Human Nutrition", title = "Comparison of Polyphenol-Enriched Tomato Juice and Standard Tomato Juice for Cardiovascular Benefits in Subjects with Stage 1 Hypertension: a Randomized Controlled Study", volume = "74", number = "1", pages = "122-127", doi = "10.1007/s11130-019-0714-5" }
Michalickova, D., Belović, M., Ilić, N., Kotur-Stevuljević, J., Slanar, O.,& Šobajić, S.. (2019). Comparison of Polyphenol-Enriched Tomato Juice and Standard Tomato Juice for Cardiovascular Benefits in Subjects with Stage 1 Hypertension: a Randomized Controlled Study. in Plant Foods for Human Nutrition Springer, Dordrecht., 74(1), 122-127. https://doi.org/10.1007/s11130-019-0714-5
Michalickova D, Belović M, Ilić N, Kotur-Stevuljević J, Slanar O, Šobajić S. Comparison of Polyphenol-Enriched Tomato Juice and Standard Tomato Juice for Cardiovascular Benefits in Subjects with Stage 1 Hypertension: a Randomized Controlled Study. in Plant Foods for Human Nutrition. 2019;74(1):122-127. doi:10.1007/s11130-019-0714-5 .
Michalickova, Danica, Belović, Miona, Ilić, Nebojša, Kotur-Stevuljević, Jelena, Slanar, Ondrej, Šobajić, Slađana, "Comparison of Polyphenol-Enriched Tomato Juice and Standard Tomato Juice for Cardiovascular Benefits in Subjects with Stage 1 Hypertension: a Randomized Controlled Study" in Plant Foods for Human Nutrition, 74, no. 1 (2019):122-127, https://doi.org/10.1007/s11130-019-0714-5 . .