Consumption of tomato products with olive oil but not sunflower oil increases the antioxidant activity of plasma.
ABSTRACT Health benefits of lycopene from tomato products have been suggested to be related to its antioxidant activity. Dietary fat may influence the absorption and hence the plasma levels and antioxidant activity of lycopene. In the present study, we have compared the effect of consumption of tomato products with extra-virgin olive oil vs. tomato products plus sunflower oil on plasma lycopene and antioxidant levels. Results show that the oil composition does not affect the absorption of lycopene from tomato products because similar levels of plasma lycopene (mean +/- SD) were obtained on feeding tomatoes (providing approximately 46 mg lycopene/d) for 7 d with either olive oil (0.66 +/- 0.26 vs 1.20 +/- 0.20 micromol/l, p <.002) or sunflower oil (0.67 +/- 0.27 vs. 1.14 micromol/l, p <.001). However, consumption of tomato products with olive oil significantly raised the plasma antioxidant activity (FRAP) from 930 +/- 150 to 1118 +/- 184 micromol/l, p <.01) but no effect was observed when the sunflower oil was used. The change (supplementation minus start values) in FRAP following the consumption of tomato products with oil was significantly higher for olive oil (190 +/- 101) than for sunflower oil (-9.6 +/- 99, p <. 005). In conclusion, the results of the study show that consumption of tomato products with olive oil but not with sunflower oil improves the antioxidant activity of the plasma.
Article: Redox molecules and cancer prevention: the importance of understanding the role of the antioxidant network.[show abstract] [hide abstract]
ABSTRACT: Cancer has a complex etiology with multiple risk factors that involve the interplay between genetic and environmental influences. There is compelling evidence that dietary plant foods appear to be protective against certain type of cancers. Among a number of mechanistic hypotheses, diet-derived antioxidants have been proposed to contribute to explain these findings. However, contrasting results from intervention trials have raised strong concerns about the influence of antioxidants on human health. A vulnerable point of the research on antioxidants is the lack of information on the effect of the whole array of dietary antioxidants in cancer prevention because so far mainly single molecules have been investigated. Total antioxidant capacity (TAC) considers the single antioxidant activity as well as the synergistic interactions of the redox molecules present in complex matrixes, giving an insight into the assessment of the non-enzymatic antioxidant network. This article will outline the state of art of the research on TAC and cancer, describing the plasma non-enzymatic antioxidant network and its association with diet. The feasibility of TAC assessment as an innovative tool for investigating the association between dietary antioxidants, oxidative stress, and cancer will be also discussed.Nutrition and Cancer 02/2006; 56(2):232-40. · 2.78 Impact Factor
Article: Lycopene inhibits angiogenesis in human umbilical vein endothelial cells and rat aortic rings.[show abstract] [hide abstract]
ABSTRACT: Angiogenesis is important for tumour vascularisation and growth, and is therefore a promising target for cancer therapy. The present study reports inhibition of in vitro angiogenesis in human umbilical vein endothelial cells (HUVEC) as well as in rat aortic rings at physiological concentrations of lycopene, that is, 1-2 μmol/l. At a final concentration of 1·15 μmol/l, a significant reduction (P < 0·05) in network branching, that is, junction numbers, the number of tubules and tubule length, was observed in both HUVEC as well as in the rat aortic rings. The inhibitory effect of lycopene was independent of the presence of the pro-angiogenic agents, vascular endothelial growth factor and TNF-α. The anti-angiogenic effects of lycopene in the present study were shown at a concentration that should be achievable by dietary means. These results extend our knowledge of one of the putative anti-cancer actions of lycopene.The British journal of nutrition 12/2011; 108(3):431-9. · 3.45 Impact Factor
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ABSTRACT: Plasma antioxidant capacity (AC) has been assessed in eight healthy human volunteers after wine intake. Analytical methods used for evaluating AC included the ferric reducing ability of plasma (FRAP) and oxygen radical absorbance capacity using two different fluorescent probes, beta-phycoerythrin (ORAC-PE) and fluorescein (ORAC-FL). In addition, the concentrations of endogenous antioxidants such as uric acid, albumin, and bilirubin were determined. The suitability of analytical methods was evaluated with two different biological matrixes: plasma and serum. Plasma AC was determined before ingestion of 300 mL of red wine (baseline value) and 30, 55, and 120 min afterward. Maximum average increase in AC values was reached at 55 min. Plasma AC determined by ORAC-PE at time zero was significantly correlated with albumin concentration. Plasma AC determined with FRAP at time zero is well correlated with uric acid. Moreover, a good linear correlation was found between uric acid concentration and AC determined by FRAP in each volunteer. The maximum concentration of uric acid occurred after 55 min. Uric acid increase accounts for a nonnegligible part in FRAP values and must be evaluated when using this method for assessing AC in plasma.Journal of Agricultural and Food Chemistry 07/2005; 53(12):5024-9. · 2.82 Impact Factor