Effect of Lycopene from Tomatoes (Cooked) on Plasma Antioxidant Enzymes, Lipid Peroxidation Rate and Lipid Profile in Grade-I Hypertension

Abstract

Background: Results from observational studies suggest that the oxidative stress and hyperlipidemic status, which prevails in hypertension, plays an important role in causation of secondary complications. So the aim of the present study is to evaluate the beneficial effect of tomatoes, which are a rich source of lycopene, a relatively new carotenoid known to play an important role in human health and disease. Methods: In this study lipid peroxidation rate was measured by estimating malondialdehyde (MDA) and the activity of plasma enzymes involved in antioxidant activities like superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), glutathione reductase (GR), reduced glutathione (GSH), and serum lipid profile which includes total cholesterol and triglycerides were estimated in a grade I hypertensive group (n = 40) and an age-matched control group (n = 50). Results: Significantly lower plasma antioxidant enzyme activity, very high lipid peroxidation rate and very high serum total cholesterol, triglycerides in the grade I hypertensive group was observed when compared to the control group (p < 0.001). Sixty days of tomato supplementation in the hypertensive group (n = 30) showed a significant improvement in the levels of serum enzymes involved in antioxidant activities and decreased lipid peroxidation rate (F value highly significant), but there were no significant changes in lipid profile (F value insignificant). Conclusion: These findings suggest that tomato lycopene may have considerable natural therapeutic potential as an antioxidant but may not be used as a hypolipidemic agent in hypertension.

Effect of lycopene on oxidative stress induced duringd-galactosamine/lipopolysaccharide-sensitized liver injury in rats

“…Lycopene-mediated stabilization of antioxidant enzyme systems in various ailments were already reported (Bose & Agrawal, 2006, 2007aSaveeta et al, 2009) and particularly in liver, lycopene effectively combated the oxidative stress induced by acetaminophen toxicity (Jamshidzadeh et al, 2008). The scientific research to date has demonstrated an array of health benefits clearly associated with lycopene.…”

Total carotenoids and antioxidant activity of fillets and shells (in natura or cooked) of “Vila Franca” shrimp (Litopenaeus Schmitti) in different intervals of storage under freezing

“…However, oxidation of biomolecules can be inhibited by suitable amounts of antioxidants present in balanced daily diet (Bose;Agrawal, 2007;Thomson et al, 2007).…”

Protective effects of lycopene on oxidative stress, proliferation and autophagy in iron supplementation rats

“…Lycopene, a carotenoid compound, occurring naturally in tomato and other fruits like papaya, pink guava and watermelon has been shown to neutralize free radicals, especially those derived from oxygen, thereby conferring protection against cancer of the prostate, breast, lung, bladder, cervix and skin, atherosclerosis and associated coronary artery disease (Sharma and Goswami, 2011). Dietary intakes of cooked tomatoes and their by-products account for 90% of the lycopene in the average Southern and North American diet (Bose and Agrawal, 2007;Garciaalonso et al, 2007). However, the impact of lycopene, known for its anti-cellproliferative, anticarcinogenic and antiatherogenic activities, on iron metabolism has been poorly understood.…”