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Title: Bioactive compounds of cooked tomato sauce modulate oxidative stress and arachidonic acid cascade induced by oxidized LDL in macrophage cultures
Author: Storniolo, Carolina Emilia
Sacanella, Ignasi
Mitjavila Cors, Maria Teresa
Lamuela Raventós, Rosa Ma.
Moreno Aznárez, Juan José
Keywords: Cuina (Tomàquets)
Cooking (Tomatoes)
Issue Date: 13-Aug-2019
Publisher: MDPI
Abstract: Sofrito is a mix of tomato, onion, garlic, and olive oil, which contains phenolic compounds and carotenoids. Consumption of tomato-based sofrito has been related to a lower risk of cardiovascular events, but the mechanisms behind such beneficial effects remain unclear. This study aimed to analyze the effects of representative sofrito compounds such as naringenin, hydroxytyrosol, lycopene, and β-carotene on mechanisms involved in the pathogenesis of atherosclerosis. We demonstrated that both phenolic compounds and both carotenoids studied were able to inhibit low density lipoproteins (LDL) oxidation, as well as oxidative stress and eicosanoid production induced by oxidized LDL (oxLDL) in macrophage cultures. These effects were not the consequences of disturbing oxLDL uptake by macrophages. Finally, we observed an additive effect of these sofrito compounds, as well as the activity of a main naringenin metabolite, naringenin 7-O-β-d-glucuronide on LDL oxidation and oxidative stress.
Note: Reproducció del document publicat a:
It is part of: Nutrients, 2019, vol. 11, num. 8
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ISSN: 2072-6643
Appears in Collections:Articles publicats en revistes (Biologia Cel·lular, Fisiologia i Immunologia)
Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)

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