Abstract
Tomato foods contain bioactive compounds, such as lycopene, ascorbic acid and alpha-tocopherol, which are assumed to show synergistic effects. The aim of the study was to investigate this presumed synergy. The effect on lipid peroxidation and inflammation was assessed. Lipid peroxidation was effectively inhibited by combinations of the compounds compared to the single compounds. Synergy between the combination of ascorbic acid and alpha-tocopherol was confirmed. Lycopene on its own effectively reduced inflammation by inhibiting the release of TNF-alpha and stimulating IL-10 production. The combination of lycopene, ascorbic acid and cc-tocopherol tended to display a synergistic interaction on IL-10 production. Our observations highlight that lycopene mitigates inflammation, whereas ascorbic acid and cc-tocopherol efficiently protect against lipid peroxidation. Both activities are complementary since they diminish the process of inflammation differently on different levels. In relation to health, this is an added value of fruit and vegetables such as tomato products that contain complementary bio-active compounds. (C) 2011 Elsevier Ltd. All rights reserved.
| Original language | English |
|---|---|
| Pages (from-to) | 954-958 |
| Number of pages | 5 |
| Journal | Food Chemistry |
| Volume | 132 |
| Issue number | 2 |
| DOIs | |
| Publication status | Published - 15 May 2012 |
Keywords
- Tomato
- Lycopene
- Inflammation
- Synergy
- Complementary
- Ascorbic acid
- alpha-Tocopherol
- NF-KAPPA-B
- VITAMIN-E
- OXIDATIVE STRESS
- LDL OXIDATION
- FOOD-PRODUCTS
- BETA-CAROTENE
- TOMATO JUICE
- INFLAMMATION
- CELLS
- CANCER