Asset Details
Do you wish to reserve the book?
Tomato juice decreases LDL cholesterol levels and increases LDL resistance to oxidation
Hey, we have placed the reservation for you!
By the way, why not check out events that you can attend while you pick your title.
Oops! Something went wrong.
Looks like we were not able to place the reservation. Kindly try again later.
Are you sure you want to remove the book from the shelf?
Tomato juice decreases LDL cholesterol levels and increases LDL resistance to oxidation
Do you wish to request the book?
Tomato juice decreases LDL cholesterol levels and increases LDL resistance to oxidation
Please be aware that the book you have requested cannot be checked out. If you would like to checkout this book, you can reserve another copy
We have requested the book for you!
Your request is successful and it will be processed during the Library working hours. Please check the status of your request in My Requests.
Oops! Something went wrong.
Looks like we were not able to place your request. Kindly try again later.
Journal Article
Tomato juice decreases LDL cholesterol levels and increases LDL resistance to oxidation
2007
Overview
High dietary intakes of tomato products are often associated with a reduced risk of CVD, but the atheroprotective mechanisms have not been established. This study was conducted to investigate the effects of increased dietary intake of tomato products on plasma lipids and LDL oxidation. The diet intervention included a baseline period, a 3-week low tomato diet (no tomato products allowed) and a 3-week high tomato diet (400 ml tomato juice and 30 mg tomato ketchup daily). Twenty-one healthy study subjects participated in the study. Total cholesterol concentration was reduced by 5·9 (sd 10) % (P = 0·002) and LDL cholesterol concentration by 12·9 (sd 17·0) % (P = 0·0002) with the high tomato diet compared to the low tomato diet. The changes in total and LDL cholesterol concentrations correlated significantly with the changes in serum lycopene (r 0·56, P = 0·009; r 0·60, P = 0·004, total and LDL, respectively), β-carotene (r 0·58, P = 0·005; r 0·70, P < 0·001) and γ-carotene concentrations (r 0·64, P = 0·002; r 0·64, P = 0·002). The level of circulating LDL to resist formation of oxidized phospholipids increased 13 % (P = 0·02) in response to the high tomato diet. In conclusion, a high dietary intake of tomato products had atheroprotective effects, it significantly reduced LDL cholesterol levels, and increased LDL resistance to oxidation in healthy normocholesterolaemic adults. These atheroprotective features associated with changes in serum lycopene, β-carotene and γ-carotene levels.
Publisher
Cambridge University Press
Subject
/ adults
/ analysis
/ Biological and medical sciences
/ blood
/ Cardiovascular Diseases - prevention & control
/ Cholesterol, LDL - chemistry
/ Diet
/ Female
/ Fundamental and applied biological sciences. Psychology
/ Humans
/ LDL
/ Lipids
/ Lycopene
/ Male
/ men
/ Tomato
/ Vertebrates: anatomy and physiology, studies on body, several organs or systems
/ women
