Document Detail


Tomatoes and cardiovascular health.
MedLine Citation:
PMID:  12587984     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Diet is believed to play a complex role in the development of cardiovascular disease, the leading cause of death in the Western world. Tomatoes, the second most produced and consumed vegetable nationwide, are a rich source of lycopene, beta-carotene, folate, potassium, vitamin C, flavonoids, and vitamin E. The processing of tomatoes may significantly affect the bioavailability of these nutrients. Homogenization, heat treatment, and the incorporation of oil in processed tomato products leads to increased lycopene bioavailability, while some of the same processes cause significant loss of other nutrients. Nutrient content is also affected by variety and maturity. Many of these nutrients may function individually, or in concert, to protect lipoproteins and vascular cells from oxidation, the most widely accepted theory for the genesis of atherosclerosis. This hypothesis has been supported by in vitro, limited in vivo, and many epidemiological studies that associate reduced cardiovascular risk with consumption of antioxidant-rich foods. Other cardioprotective functions provided by the nutrients in tomatoes may include the reduction of low-density lipoprotein (LDL) cholesterol, homocysteine, platelet aggregation, and blood pressure. Because tomatoes include several nutrients associated with theoretical or proven effects and are widely consumed year round, they may be considered a valuable component of a cardioprotective diet.
Authors:
Joye K Willcox; George L Catignani; Sheryl Lazarus
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Publication Detail:
Type:  Journal Article; Review    
Journal Detail:
Title:  Critical reviews in food science and nutrition     Volume:  43     ISSN:  1040-8398     ISO Abbreviation:  Crit Rev Food Sci Nutr     Publication Date:  2003  
Date Detail:
Created Date:  2003-02-17     Completed Date:  2003-06-05     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  8914818     Medline TA:  Crit Rev Food Sci Nutr     Country:  United States    
Other Details:
Languages:  eng     Pagination:  1-18     Citation Subset:  IM    
Affiliation:
Dept. of Food Science, North Carolina State University, Raleigh 27695-7624, USA.
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MeSH Terms
Descriptor/Qualifier:
Antioxidants / pharmacokinetics*,  therapeutic use
Ascorbic Acid / pharmacokinetics,  therapeutic use
Biological Availability
Cardiovascular Diseases / etiology,  prevention & control*
Carotenoids / pharmacokinetics*,  therapeutic use
Diet*
Flavonoids / pharmacokinetics,  therapeutic use
Folic Acid / pharmacokinetics,  therapeutic use
Food Handling / methods*
Hot Temperature / adverse effects
Humans
Lycopersicon esculentum / chemistry*
Nutritive Value
Vitamin E / pharmacokinetics,  therapeutic use
Chemical
Reg. No./Substance:
0/Antioxidants; 0/Flavonoids; 1406-18-4/Vitamin E; 36-88-4/Carotenoids; 50-81-7/Ascorbic Acid; 502-65-8/lycopene; 59-30-3/Folic Acid

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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