• Eva Madrid A, Darío Vásquez Z, Fanny Leyton A, Christian Mandiola, and Jorge A Escobar F.
• Laboratorio de Morfología, Escuela de Medicina, Universidad de Valparaíso, Chile. eva.madrid@uv.cl
• Rev Med Chil. 2006 Jul 1; 134 (7): 855862855-62.

BackgroundTomato has a high antioxidant capacity due to its high content of vitamin C, vitamin E and lycopene that is a powerful free radical scavenger. However, the effects of tomato on plasma lipoproteins is not well known, and there is little evidence about the relationship between tomato consumption and oxidative state changes in humans.AimTo assess in vivo the effects of dietary supplementation with pure concentrated tomato juice on short term changes in oxidative state and plasma lipoproteins in healthy volunteers.Subjects And MethodsSeventeen healthy volunteers were studied. They received a supplement of pure tomato juice during 7 days. At baseline, at the end of the supplementarion period and eight days after the end of the supplementation, a blood sample was drawn to measure total antioxidant capacity (TRAP), enzymatic antioxidants (catalase and superoxide dismutase), non-enzimatic antioxidants (lycopene and a-tocopherol) and plasma lipoproteins.ResultsLycopene level increased early and significantly in comparison with basal levels (48%; p < 0.05). TRAP, catalase and superoxide dismutase did not change significantly. HDL cholesterol increased significantly in 5.6+/-4.3 mg/dL (p < 0.002) on the second sampling period, improving the ratio cholesterol/HDL. It returned to baseline in the third period.ConclusionsDietary supplementation of concentrated tomato juice significantly increases lycopene levels and HDL cholesterol. Non significant changes observed in TRAP, catalase and superoxide dismutase were observed during the supplementation period.

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