EFFECT OF TOMATO PRODUCT CONSUMPTION ON PLASMA ANTIOXIDANTS IN HEALTHY SUBJECTS

摘要

Antioxidants such as vitamin C, vitamin E, certain carotenoids, and polyphenols may reduce the body's susceptibility to oxidative stress by scavenging free radicals. Fruits and vegetables are excellent sources of many of these antioxidants. Their consumption is promoted to help reduce the risk of developing diseases such as cancers and cardiovascular disease in which oxidative stress may play a role One of the most popular vegetables in the Western diet is the tomato, The tomato contains high amountsantioxidants namely the carotenoids, lycopene and (3-carotene, as well as vitamin C and the polyphenols, caffeic and chlorogenic acid, rutin and naringenin (1). Can the amount of tomatoes and tomato products in one's diet have an impact on the antioxidant capacity of the body? The objective of new research by Tyssandier and co-workers (1) was to identify the plasma antioxidant microconstituents mainly affected by tomato product consumption, to check whether tomato product consumption can affect antioxidant status, and to identify tomato product antioxidant-microconstituents mainly involved in the effect of these products on oxidative stress.