1. Effect of a novel functional tomato sauce (OsteoCol) from vine-ripened tomatoes on serum lipids in individuals with common hypercholesterolemia: tomato sauce and hypercholesterolemia
- Author
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Elisa Mazza, Antonio Scuteri, Francesco Costanzo, Roberta Pujia, Rosario Mare, Stefano Romeo, Tiziana Montalcini, Arturo Pujia, Yvelise Ferro, Rosa Terracciano, Maria Antonietta Salvati, Elvira Angotti, Rocco Savino, and Angela Mirarchi
- Subjects
0301 basic medicine ,Population ,Hypercholesterolemia ,lcsh:Medicine ,Blood lipids ,030204 cardiovascular system & hematology ,General Biochemistry, Genetics and Molecular Biology ,03 medical and health sciences ,chemistry.chemical_compound ,0302 clinical medicine ,Functional food ,Solanum lycopersicum ,Medicine ,Humans ,Food science ,education ,Carotenoid ,chemistry.chemical_classification ,Creatinine ,education.field_of_study ,030109 nutrition & dietetics ,Cross-Over Studies ,business.industry ,Cholesterol ,Research ,lcsh:R ,Significant difference ,food and beverages ,Phytosterols ,General Medicine ,Carotenoids ,Lipids ,Lycopene ,Tomato sauce ,Sterols ,chemistry ,lipids (amino acids, peptides, and proteins) ,business - Abstract
BackgroundMost studies focused on the benefits of lycopene on serum lipids but no studies have been specifically designed to assess the role of a tomato sauce from vine-ripened tomatoes on patients affected by polygenic hypercholesterolemia. The aim of this study was to compare the lipid-lowering effect of a novel functional tomato sauce with a well-known functional food with a lipid-lowering effect, i.e. a sterol-enriched yogurt.MethodsIn this cross-over study, we evaluated a population of 108 ambulatory patients affected by polygenic hypercholesterolemia of both gender, who were allocated to a tomato sauce (namely OsteoCol) 150 ml/day or a sterol-enriched yogurt (containing sterols 1.6 g/die) treatment, for 6 weeks. Carotenoids content was 3.5 mg per gram of product. We measured serum lipids and creatinine and transaminases at basal and follow-up visit.ResultsA total of 91 subjects completed the protocol. A significant difference in LDL-cholesterol change was found between participants taking yogurt, tomato sauce (high adherence) and tomato sauce (low adherence) (− 16; − 12; + 8 mg/dl respectively; p ConclusionA novel functional tomato sauce from vine-ripened tomatoes compares favourably with a commercialised sterol-enriched yogurt in term of absolute LDL-cholesterol change. Intake of a tomato sauce with a high carotenoid content may support treatment of patients affected by common hypercholesterolemia. The present study has various limitations. The presence of other dietary components, which may have influenced the results, cannot be ruled out. Of course, these results cannot be extrapolated to other populations. Furthermore, there was a low adherence rate in the tomato sauce group. Moreover, we did not report serum carotenoids data.Trial registration: ID: 13244115 on the ISRCTN registry, retrospectively registered in 2019-5-14. URL:http://www.isrctn.com/ISRCTN13244115
- Published
- 2021