Acute effect of a single dose of tomato sofrito on plasmatic inflammatory biomarkers in healthy men
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- dc.contributor.author Hurtado-Barroso, Sara
- dc.contributor.author Martínez-Huélamo, Miriam
- dc.contributor.author Rinaldi de Alvarenga, José Fernando
- dc.contributor.author Quifer-Rada, Paola
- dc.contributor.author Vallverdú-Queralt, Anna
- dc.contributor.author Pérez-Fernández, Silvia
- dc.contributor.author Lamuela-Raventós, Rosa M.
- dc.date.accessioned 2020-03-17T07:51:43Z
- dc.date.available 2020-03-17T07:51:43Z
- dc.date.issued 2019
- dc.description.abstract Sofrito is a Mediterranean tomato-based sauce that typically also contains olive oil, onion, and garlic. The preparation of sofrito modifies the bioactive compounds (carotenoids and polyphenols) in the ingredients to more bioavailable forms, promoting cis-lycopene formation and polyphenol bioaccessibility. To evaluate the health benefits of this cooking technique, the effect of consuming an acute dose of sofrito on the inflammatory status was studied. In a clinical trial, 22 healthy male subjects consumed a single dose of sofrito (240 g/70 kg) after three days without ingesting any tomato products and following a low-antioxidant diet the day before the intervention. Plasma carotenoids and total polyphenol excretion (TPE) were evaluated, as well as the inflammatory biomarkers C-reactive protein (CRP), interleukin-6 (IL-6), interleukin 1β (IL-1β) and tumor necrosis factor-α (TNF-α). After the sofrito intake, a significant decrease in CRP (p = 0.010) and TNF-α (p = 0.011) was observed, but only TNF-α was inversely correlated with an increase in TPE and plasma β-carotene (not the major carotenoid, lycopene). The positive health effects of this tomato-based product may be attributed not only to lycopene, but to the bioactive compounds of all the ingredients.
- dc.description.sponsorship This work was supported in part by AGL2013-49083-C3-1-R AGL2016-75329-R) and the Instituto de Salud Carlos III, ISCIII (CIBEROBN) from the Ministerio de Ciencia, Innovación y Universidades) (AEI/FEDER, UE) and Generalitat de Catalunya (GC) 2017 SGR196.
- dc.format.mimetype application/pdf
- dc.identifier.citation Hurtado-Barroso S, Martínez-Huélamo M, Rinaldi de Alvarenga JF, Quifer-Rada P, Vallverdú-Queralt A, Pérez-Fernández S, et al. Acute effect of a single dose of tomato sofrito on plasmatic inflammatory biomarkers in healthy men. Nutrients. 2019; 11(4):851. DOI: 10.3390/nu11040851
- dc.identifier.doi http://dx.doi.org/10.3390/nu11040851
- dc.identifier.issn 2072-6643
- dc.identifier.uri http://hdl.handle.net/10230/43913
- dc.language.iso eng
- dc.publisher MDPI
- dc.relation.projectID info:eu-repo/grantAgreement/ES/1PE/AGL2013-49083-C3-1-R
- dc.relation.projectID info:eu-repo/grantAgreement/ES/1PE/AGL2016-75329-R
- dc.rights Copyright © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
- dc.rights.accessRights info:eu-repo/semantics/openAccess
- dc.rights.uri http://creativecommons.org/licenses/by/4.0/
- dc.subject.keyword CRP
- dc.subject.keyword Mediterranean
- dc.subject.keyword TNF-α
- dc.subject.keyword Bioavailability
- dc.subject.keyword Carotenoids
- dc.subject.keyword Extra virgin olive oil
- dc.subject.keyword Lycopene
- dc.subject.keyword Onion
- dc.subject.keyword Polyphenols
- dc.subject.keyword β-carotene
- dc.title Acute effect of a single dose of tomato sofrito on plasmatic inflammatory biomarkers in healthy men
- dc.type info:eu-repo/semantics/article
- dc.type.version info:eu-repo/semantics/publishedVersion