Tomato antioxidant

Grolier, R 2000. Tomato antioxidants and biosynthesis. In Summary of the White Book The Antioxidants in Tomatoes and Tomato Products and their Health Benefits, Amiton (ed.), Avignon Cedex, France, p. 6. 

Fertile sources of carotenoids include carrots and leafy green vegetables such as spinach. Tomatoes contain significant amounts of the red carotenoid, lycopene. Although lycopene has no vitamin A activity, it is a particularly efficient antioxidant (see Antioxidants). Oxidation of carotenoids to biologically inactive xanthophyUs represents an important degradation pathway for these compounds (56). 

GERBER M (2000) The Antioxidants in Tomatoes and Tomato Products, Report of a European Commission Concerted Action FAIR CT 97-3233, France. 

In inner layers, changes are much the same as during boiling. Tocopherols and tocotrienols present in wheat and rye are partially destroyed during baking. In ordinary wheat bread, losses of a-tocopherol amount to about 25%, but in the case of rye bread, prepared by traditional technology, a loss of about 50% was reported (Piironen et al, 1987). Losses of natural antioxidants in coffee brews and tomato puree were also observed (Nicoli et al, 1997). 

A number of handbooks and monographs are available with detailed descriptions of a variety of plant products and their use (Shahidi and Naczk, 1995). From a more practical point of view, an interlaboratory comparison between six university and industry laboratories of 17 extracts of spices, teas, coffees, and grape skin and of tomato peel slurry established within the framework of an EU sponsored programme, would be of interest (Schwarz et al, 2001). In this collaboration, detailed chemical analysis of the content of different phenolic compounds is compared with six antioxidant assays for the 17 extracts including different extraction procedures. 

Rao, A.V. and Agarwal, S., Bioavailability and in vivo antioxidant properties of lycopene from tomato products and their possible role in the prevention of cancer, Nutr. Cancer, 3, 199, 1998. 

Kim, H.S. and Lee, B.M., Protective effects of antioxidant supplementation on plasma lipid peroxidation in smokers, J. Toxicol. Environ. Health A, 63, 583, 2001. Gaziano, J.M. et al.. Supplementation with beta-carotene in vivo and in vitro does not inhibit low density lipoprotein oxidation. Atherosclerosis, 112, 187, 1995. Sutherland, W.H.F. et al.. Supplementation with tomato juice increases plasma lycopene but does not alter susceptibility to oxidation of low-density lipoproteins from renal transplant recipients, Clin. Nephrol, 52, 30, 1999. 

Abushita, A.A., Daood, H.G., and Biacs, P.A., Change in carotenoids and antioxidant vitamins in tomato as a function of varietal and technological factors, J. Agric. Food Chem., 48, 2075, 2000. 

Colorant containing annatto and Ca caseinate as carrier mixed with water to be added directly to cheese milk yielding uniform colored cheese mass Water-dispersible beadlet of p-carotene is mixed with oil to attein composition that remains stable even in presence of polyphosphates and with antioxidant action even in absence of ascorbic acid Blending carotenoid pigment and soybean fiber (wifii tomato juice) as effective ingredient for dispersion stability... 

Long, M. et al.. Metabolite profiling of carotenoid and phenolic pathways in mntant and transgenic lines of tomato identification of a high antioxidant fmit line. Phytochemistry, 67, 1750, 2006. 

Rousseaux, M.C. et al., QTL analysis of fruit antioxidants in tomato nsing Lycoper-sicon pennellii introgression lines, Theoret. Appl. Genet. Ill, 1396, 2005. 

Other dietary factors implicated in prostate cancer include retinol, carotenoids, lycopene, and vitamin D consumption.5,6 Retinol, or vitamin A, intake, especially in men older than age 70, is correlated with an increased risk of prostate cancer, whereas intake of its precursor, [3-carotene, has a protective or neutral effect. Lycopene, obtained primarily from tomatoes, decreases the risk of prostate cancer in small cohort studies. The antioxidant vitamin E also may decrease the risk of prostate cancer. Men who developed prostate cancer in one cohort study had lower levels of l,25(OH)2-vitamin D than matched controls, although a prospective study did not support this.2 Clearly, dietary risk factors require further evaluation, but because fat and vitamins are modifiable risk factors, dietary intervention may be promising in prostate cancer prevention. 

Population studies associate tomato consumption with reduced risk to prostate cancer. The most positive associations have come from cohort studies performed before the prostate-specific antigen (PSA)-screening era, and these studies have suggested that the tomato/lycopene effect was the strongest for clinically relevant prostate cancers (Giovannucci 2007). Small human studies have shown in vivo antioxidant effects for tomato products but evidence for lycopene alone is weak (Chen et al. 2001, Porrini and Riso 2000, Riso et al. 2004, Zhao et al. 2006). Animal and tissue culture studies have been... 

Riso, P, F Visioli, D Erba, G Testolin, and M Porrini. 2004. Lycopene and vitamin C concentrations increase in plasma and lymphocytes after tomato intake. Effects on cellular antioxidant protection. Eur J Clin Nutr 58 1350-1358. 

Caris-Veyrat C, Amiot MJ, Tyssandier V, Grasselly D, Buret M, Mikolajczak M, Guilland JC, Bouteloup-Demange C and Borel P (2004) Influence of organic versus conventional agricultural practice on the antioxidant microconstituent content of tomatoes and derived purees Consequences on antioxidant plasma status in humans . Journal of Agricultural and Food Chemistry, 52, 6503-6509. 

Observations Table 1 shows the activity of the antioxidant enzymes of tomato roots after 72 h of exposure of allelochemical stress caused by S. deppei. Catalase (CAT) activity increases by 1.5 fold Ascorbate Peroxidase (APX) decreases 2.3 fold Glutathione reductase (GR) activity does not change with the treatment and Superoxide dismutase (SOD) decreases 1.3 fold. 

Tomato was reported to exert antioxidant activity in some studies (Vinson and others 1998 Kahkonen and others 1999), whereas it showed no antioxidant activity or even acted as a pro-oxidant in others (Gazzani and others 1998). The antioxidant effect of tomato is most probably due to synergism between several compounds and not due to lycopene content alone, as pure lycopene and several other carotenoids act as pro-oxidants in a lipid environment (Al-Saikhan and others 1995 Haila and others 1996). 

Liu RH, Liu J and Chen B. 2005. Apples prevent mammary tumors in rats. J Agric Food Chem 53 2341-2343. Long M, Millar DJ, Kimura Y, Donovan G, Rees J, Fraser PD, Bramley PM and Bolwell GP. 2006. Metabolite profiling of carotenoid and phenolic pathways in mutant and transgenic lines of tomato identification of a high antioxidant fruit line. Phytochemistry 67 1750-1757. 

Abushita AA, Hebshi EA, Daood HG and Biacs PA. 1997. Determination of antioxidant vitamins in tomatoes. 

Yahia EM, Soto-Zamora G, Brecht JK and Gardea A. 2007. Postharvest hot air treatment effects on the antioxidant system in stored mature-green tomatoes. Postharvest Biol Technol 44 107—115. 

This assay has been used for the antioxidant capacity evaluation of fresh tomatoes (Leonardi and others 2000 Scalfi and others 2000) and some beverages (red wines, green tea infusion, and pomegranate and orange juices) (Gil and others 2000 Schlesier and others 2002 Fiore and others 2005). 

Bobek P. 1999. Dietary tomato and grape pomace in rats effect on lipids in serum and liver, and on antioxidant status. Br J Biomed Sci 56(2) 109—113. 

Bobek P, Ozdin L and Hromadova M. 1998. The effect of dried tomato, grape and apple pomace on the cholesterol metabolism and antioxidative enzymatic system in rats with hypercholesterolemia. Nahrung 42(5) 317— 320. 

Larrosa M, Llorach R, Espin JC and Tomas-Barberan FA. 2002. Increase of antioxidant activity of tomato juice upon functionalisation with vegetable byproduct extracts. Lebensm-Wiss Technol 35(6) 532—542. 

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