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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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 |
work_keys_str_mv |
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