FOOD ADDITIVE AND METHOD FOR MODULATING GUT MICROBIOTA PROFILE

摘要

Tomato seed flour and oil were evaluated for the chemical composition, Total Phenolic Content and GUT microbiota alterations indicative of radical scavenging and anti-inflammatory capacities to validate the potential as a health-beneficial value-added food. It was proven that tomato seed flour altered GUT microbiota profile in vitro. Identifying tomato seed flour as a value-added product can reduce waste and increase the profits for businesses while improving human health. Although tomato seed flour showed greater amount of beneficial compounds than the tomato seed oil, there is still a potential for the use of tomato seed oil in altering the microbiota profile in various ways.