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2019-04-15

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cc-by (c) Hurtado Barroso, Sara et al., 2019
Si us plau utilitzeu sempre aquest identificador per citar o enllaçar aquest document: https://hdl.handle.net/2445/162558

Acute Effect of a Single Dose of Tomato Sofrito on Plasmatic Inflammatory Biomarkers in Healthy Men

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Recurs relacionat

https://doi.org/10.3390/nu11040851

Resum

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.

Matèries

Tomàquets, Farmacologia, Farmacocinètica, Cuina mediterrània, Química, Homes, Polifenols, Metabolisme, Marcadors bioquímics, Antioxidants

Matèries (anglès)

Tomatoes, Pharmacology, Pharmacokinetics, Mediterranean cooking, Chemistry, Men, Polyphenols, Metabolism, Biochemical markers, Antioxidants

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Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)
Articles publicats en revistes (Institut de Recerca en Nutrició i Seguretat Alimentària (INSA·UB))

Citació

HURTADO BARROSO, Sara, MARTÍNEZ HUÉLAMO, Miriam, RINALDI DE ALVARENGA, José fernando, QUIFER RADA, Paola, VALLVERDÚ I QUERALT, Anna, PÉREZ-FERNÁNDEZ, Silvia, LAMUELA RAVENTÓS, Rosa ma.. Acute Effect of a Single Dose of Tomato Sofrito on Plasmatic Inflammatory Biomarkers in Healthy Men. _Nutrients_. 2019. Vol. 11, núm. 4, pàgs. 851. [consulta: 22 de gener de 2026]. ISSN: 2072-6643. [Disponible a: https://hdl.handle.net/2445/162558]

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