Effect of a novel functional tomato sauce (OsteoCol) from vine-ripened tomatoes on serum lipids in individuals with common hypercholesterolemia: tomato sauce and hypercholesterolemia

Abstract Background Most 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-l...

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Main Authors: Yvelise Ferro, Elisa Mazza, Elvira Angotti, Roberta Pujia, Angela Mirarchi, Maria Antonietta Salvati, Rosa Terracciano, Rocco Savino, Stefano Romeo, Antonio Scuteri, Rosario Mare, Francesco Saverio Costanzo, Arturo Pujia, Tiziana Montalcini
Format: Article
Language:English
Published: BMC 2021-01-01
Series:Journal of Translational Medicine
Subjects:
Online Access:https://doi.org/10.1186/s12967-020-02676-3
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spelling doaj-b0dad33032754d1db765865c4ea38fae2021-01-10T12:16:11ZengBMCJournal of Translational Medicine1479-58762021-01-0119111210.1186/s12967-020-02676-3Effect of a novel functional tomato sauce (OsteoCol) from vine-ripened tomatoes on serum lipids in individuals with common hypercholesterolemia: tomato sauce and hypercholesterolemiaYvelise Ferro0Elisa Mazza1Elvira Angotti2Roberta Pujia3Angela Mirarchi4Maria Antonietta Salvati5Rosa Terracciano6Rocco Savino7Stefano Romeo8Antonio Scuteri9Rosario Mare10Francesco Saverio Costanzo11Arturo Pujia12Tiziana Montalcini13Department of Health Science, University Magna GreciaDepartment of Medical and Surgical Science, Nutrition Unit, University Magna GreciaDepartment of Clinical and Experimental Medicine, Nutrition Unit, University Magna GreciaDepartment of Health Science, University Magna GreciaDepartment of Health Science, University Magna GreciaDepartment of Medical and Surgical Science, Nutrition Unit, University Magna GreciaDepartment of Health Science, University Magna GreciaDepartment of Health Science, University Magna GreciaDepartment of Medical and Surgical Science, Nutrition Unit, University Magna GreciaPrimary Care Unit of BorgiaDepartment of Clinical and Experimental Medicine, Nutrition Unit, University Magna GreciaDepartment of Clinical and Experimental Medicine, Nutrition Unit, University Magna GreciaDepartment of Medical and Surgical Science, Nutrition Unit, University Magna GreciaDepartment of Clinical and Experimental Medicine, Nutrition Unit, University Magna GreciaAbstract Background Most 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. Methods In 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. Results A 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 < 0.001). We found a greater LDL-cholesterol reduction in the participants with a basal LDL-cholesterol more than 152 mg/dl (15% for sterol-enriched yogurt and 12% for tomato sauce at high adherence). Conclusion A 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/ISRCTN13244115https://doi.org/10.1186/s12967-020-02676-3Functional foodTomato sauceSterolsCarotenoidsLipidsCholesterol
collection DOAJ
language English
format Article
sources DOAJ
author Yvelise Ferro
Elisa Mazza
Elvira Angotti
Roberta Pujia
Angela Mirarchi
Maria Antonietta Salvati
Rosa Terracciano
Rocco Savino
Stefano Romeo
Antonio Scuteri
Rosario Mare
Francesco Saverio Costanzo
Arturo Pujia
Tiziana Montalcini
spellingShingle Yvelise Ferro
Elisa Mazza
Elvira Angotti
Roberta Pujia
Angela Mirarchi
Maria Antonietta Salvati
Rosa Terracciano
Rocco Savino
Stefano Romeo
Antonio Scuteri
Rosario Mare
Francesco Saverio Costanzo
Arturo Pujia
Tiziana Montalcini
Effect of a novel functional tomato sauce (OsteoCol) from vine-ripened tomatoes on serum lipids in individuals with common hypercholesterolemia: tomato sauce and hypercholesterolemia
Journal of Translational Medicine
Functional food
Tomato sauce
Sterols
Carotenoids
Lipids
Cholesterol
author_facet Yvelise Ferro
Elisa Mazza
Elvira Angotti
Roberta Pujia
Angela Mirarchi
Maria Antonietta Salvati
Rosa Terracciano
Rocco Savino
Stefano Romeo
Antonio Scuteri
Rosario Mare
Francesco Saverio Costanzo
Arturo Pujia
Tiziana Montalcini
author_sort Yvelise Ferro
title Effect of a novel functional tomato sauce (OsteoCol) from vine-ripened tomatoes on serum lipids in individuals with common hypercholesterolemia: tomato sauce and hypercholesterolemia
title_short Effect of a novel functional tomato sauce (OsteoCol) from vine-ripened tomatoes on serum lipids in individuals with common hypercholesterolemia: tomato sauce and hypercholesterolemia
title_full Effect of a novel functional tomato sauce (OsteoCol) from vine-ripened tomatoes on serum lipids in individuals with common hypercholesterolemia: tomato sauce and hypercholesterolemia
title_fullStr Effect of a novel functional tomato sauce (OsteoCol) from vine-ripened tomatoes on serum lipids in individuals with common hypercholesterolemia: tomato sauce and hypercholesterolemia
title_full_unstemmed Effect of a novel functional tomato sauce (OsteoCol) from vine-ripened tomatoes on serum lipids in individuals with common hypercholesterolemia: tomato sauce and hypercholesterolemia
title_sort effect of a novel functional tomato sauce (osteocol) from vine-ripened tomatoes on serum lipids in individuals with common hypercholesterolemia: tomato sauce and hypercholesterolemia
publisher BMC
series Journal of Translational Medicine
issn 1479-5876
publishDate 2021-01-01
description Abstract Background Most 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. Methods In 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. Results A 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 < 0.001). We found a greater LDL-cholesterol reduction in the participants with a basal LDL-cholesterol more than 152 mg/dl (15% for sterol-enriched yogurt and 12% for tomato sauce at high adherence). Conclusion A 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
topic Functional food
Tomato sauce
Sterols
Carotenoids
Lipids
Cholesterol
url https://doi.org/10.1186/s12967-020-02676-3
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