The Experts below are selected from a list of 1950 Experts worldwide ranked by ideXlab platform

Rosa M Lamuelaraventos - One of the best experts on this subject based on the ideXlab platform.

  • Tomato Sauce enriched with olive oil exerts greater effects on cardiovascular disease risk factors than raw Tomato and Tomato Sauce a randomized trial
    Nutrients, 2016
    Co-Authors: Palmira Valderasmartinez, Miriam Martinezhuelamo, Dolores Corella, Gemma Chivablanch, Rosa Casas, Sara Arranz, Mireia Urpisarda, Xavier Torrado, Rosa M Lamuelaraventos, Ramon Estruch
    Abstract:

    Epidemiological studies have observed a negative association between Tomato intake and the incidence of cardiovascular disease. As Tomato Sauces are usually cooked with the addition of oil, some studies have pointed out that both processes may increase the bioavailability of the bioactive compounds. However, the effect of consumption of raw Tomatoes and Tomato Sauces on inflammation biomarkers and adhesion molecules related to atherosclerosis remains unknown. The aim of this study was to test the postprandial effects of a single dose of raw Tomatoes (RT), Tomato Sauce (TS) and Tomato Sauce with refined olive oil (TSOO) on cardiovascular disease risk factors. We performed an open, prospective, randomized, cross-over, controlled feeding trial in 40 healthy subjects who randomly received: 7.0 g of RT/kg of body weight (BW), 3.5 g of TS/kg BW, 3.5 g of TSOO/Kg BW and 0.25 g of sugar solved in water/kg BW on a single occasion on four different days. Biochemical parameters and cellular and circulating inflammatory biomarkers were assessed at baseline and 6 h after each intervention. The results indicate that, compared to control intervention, a single Tomato intake in any form decreased plasma total cholesterol, triglycerides and several cellular and plasma inflammatory biomarkers, and increased plasma high density lipoproteins (HDL) cholesterol and interleukine (IL) 10 concentrations. However, the changes of plasma IL-6 and vascular cell adhesion molecule-1 (VCAM-1), and lymphocyte function-associated antigen-1 (LFA-1) from T-lymphocytes and CD36 from monocytes were significantly greater after TSOO than after RT and TS interventions. We concluded that Tomato intake has beneficial effects on cardiovascular risk factors, especially cooked and enriched with oil.

  • setup of a uhplc qqq ms method for the analysis of phenolic compounds in cherry Tomatoes Tomato Sauce and Tomato juice
    Journal of Agricultural and Food Chemistry, 2013
    Co-Authors: Giuseppe Di Lecce, Miriam Martinezhuelamo, Sara Tulipani, Anna Vallverduqueralt, Rosa M Lamuelaraventos
    Abstract:

    The setup of a novel, rapid, and sensitive UHPLC−QqQ-MS method was described for the determination of phenolic compounds in Tomatoes and Tomato-based products (Tomato Sauce and juice). Phenolic compounds including hydroxybenzoic and hydroxycinnamic acid derivatives, flavonols, and flavanones were detected, separated, and quantified in a 3 min chromatographic run. The main advantages of the method include high analyte recovery (90.1−115%), low limit of detection (0.008−0.167 mg L −1 ) and quantification (0.01−0.83 mg L −1 ), good accuracy (85.6−115%), and precision (<15%). The detection of the phenolic compounds varied according to the physicochemical nature of the extracts, but generally low matrix-dependent suppression/enhancement effects were observed in all three matrices. The possibility to transfer easily the existing HPLC to the fast UHPLC methods is very attractive, and with minor modifications, the methodology described may be applied to the phenolic characterization of a broad range of plant and food matrices.

  • validation of a new lc ms ms method for the detection and quantification of phenolic metabolites from Tomato Sauce in biological samples
    Journal of Agricultural and Food Chemistry, 2012
    Co-Authors: Miriam Martinezhuelamo, Sara Tulipani, Ramon Estruch, Xavier Torrado, Rosa M Lamuelaraventos
    Abstract:

    Tomato is a good source of bioactive molecules such as vitamin C, carotenoids, and phenolic compounds. Up to now, only a few studies have evaluated the bioavailability of phenolic compounds from Tomato. This paper presents the optimization of a method for the determination of phenolics in Tomato and their metabolites in human urine and plasma after ingestion of Tomato Sauce. The sample preparation includes a SPE step to obtain cleaner extracts for injection in the LC-MS/MS system. The mean recovery of analytes ranged from 73 to 104% in plasma and from 65 to 106% in urine, the accuracy was between 90.3 and 115.0% in urine and between 85.7 and 115.0% in plasma, and the precision coefficient of variation was <15%. The method allowed detection and quantification limits of 0.5–29 and 2.0–90 ng mL–1 in urine, respectively, and 0.5–30 and 2.0–105 ng mL–1 in plasma, respectively, for the same phenolic compounds.

Miriam Martinezhuelamo - One of the best experts on this subject based on the ideXlab platform.

  • Tomato Sauce enriched with olive oil exerts greater effects on cardiovascular disease risk factors than raw Tomato and Tomato Sauce a randomized trial
    Nutrients, 2016
    Co-Authors: Palmira Valderasmartinez, Miriam Martinezhuelamo, Dolores Corella, Gemma Chivablanch, Rosa Casas, Sara Arranz, Mireia Urpisarda, Xavier Torrado, Rosa M Lamuelaraventos, Ramon Estruch
    Abstract:

    Epidemiological studies have observed a negative association between Tomato intake and the incidence of cardiovascular disease. As Tomato Sauces are usually cooked with the addition of oil, some studies have pointed out that both processes may increase the bioavailability of the bioactive compounds. However, the effect of consumption of raw Tomatoes and Tomato Sauces on inflammation biomarkers and adhesion molecules related to atherosclerosis remains unknown. The aim of this study was to test the postprandial effects of a single dose of raw Tomatoes (RT), Tomato Sauce (TS) and Tomato Sauce with refined olive oil (TSOO) on cardiovascular disease risk factors. We performed an open, prospective, randomized, cross-over, controlled feeding trial in 40 healthy subjects who randomly received: 7.0 g of RT/kg of body weight (BW), 3.5 g of TS/kg BW, 3.5 g of TSOO/Kg BW and 0.25 g of sugar solved in water/kg BW on a single occasion on four different days. Biochemical parameters and cellular and circulating inflammatory biomarkers were assessed at baseline and 6 h after each intervention. The results indicate that, compared to control intervention, a single Tomato intake in any form decreased plasma total cholesterol, triglycerides and several cellular and plasma inflammatory biomarkers, and increased plasma high density lipoproteins (HDL) cholesterol and interleukine (IL) 10 concentrations. However, the changes of plasma IL-6 and vascular cell adhesion molecule-1 (VCAM-1), and lymphocyte function-associated antigen-1 (LFA-1) from T-lymphocytes and CD36 from monocytes were significantly greater after TSOO than after RT and TS interventions. We concluded that Tomato intake has beneficial effects on cardiovascular risk factors, especially cooked and enriched with oil.

  • the Tomato Sauce making process affects the bioaccessibility and bioavailability of Tomato phenolics a pharmacokinetic study
    Food Chemistry, 2015
    Co-Authors: Miriam Martinezhuelamo, Sara Tulipani, Ramon Estruch, Elvira Escribano, Montserrat Illan, Dolores Corella
    Abstract:

    Tomato Sauce is the most commonly consumed processed Tomato product worldwide, but very little is known about how the manufacturing process may affect the phenolic composition and bioavailability after consumption. In a prospective randomised, cross-over intervention study, we analysed the plasma and urinary levels of Tomato phenolic compounds and their metabolites after acute consumption of raw Tomatoes and Tomato Sauce, enriched or not with refined olive oil during production. Respectively, eleven and four phenolic metabolites were found in urine and plasma samples. The plasma concentration and urinary excretion of naringenin glucuronide were both significantly higher after the consumption of Tomato Sauce than raw Tomatoes. The results suggest that the mechanical and thermal treatments during Tomato Sauce manufacture may help to deliver these potentially bioactive phenolics from the food matrix more effectively than the addition of an oil component, thus increasing their bioavailability.

  • setup of a uhplc qqq ms method for the analysis of phenolic compounds in cherry Tomatoes Tomato Sauce and Tomato juice
    Journal of Agricultural and Food Chemistry, 2013
    Co-Authors: Giuseppe Di Lecce, Miriam Martinezhuelamo, Sara Tulipani, Anna Vallverduqueralt, Rosa M Lamuelaraventos
    Abstract:

    The setup of a novel, rapid, and sensitive UHPLC−QqQ-MS method was described for the determination of phenolic compounds in Tomatoes and Tomato-based products (Tomato Sauce and juice). Phenolic compounds including hydroxybenzoic and hydroxycinnamic acid derivatives, flavonols, and flavanones were detected, separated, and quantified in a 3 min chromatographic run. The main advantages of the method include high analyte recovery (90.1−115%), low limit of detection (0.008−0.167 mg L −1 ) and quantification (0.01−0.83 mg L −1 ), good accuracy (85.6−115%), and precision (<15%). The detection of the phenolic compounds varied according to the physicochemical nature of the extracts, but generally low matrix-dependent suppression/enhancement effects were observed in all three matrices. The possibility to transfer easily the existing HPLC to the fast UHPLC methods is very attractive, and with minor modifications, the methodology described may be applied to the phenolic characterization of a broad range of plant and food matrices.

  • validation of a new lc ms ms method for the detection and quantification of phenolic metabolites from Tomato Sauce in biological samples
    Journal of Agricultural and Food Chemistry, 2012
    Co-Authors: Miriam Martinezhuelamo, Sara Tulipani, Ramon Estruch, Xavier Torrado, Rosa M Lamuelaraventos
    Abstract:

    Tomato is a good source of bioactive molecules such as vitamin C, carotenoids, and phenolic compounds. Up to now, only a few studies have evaluated the bioavailability of phenolic compounds from Tomato. This paper presents the optimization of a method for the determination of phenolics in Tomato and their metabolites in human urine and plasma after ingestion of Tomato Sauce. The sample preparation includes a SPE step to obtain cleaner extracts for injection in the LC-MS/MS system. The mean recovery of analytes ranged from 73 to 104% in plasma and from 65 to 106% in urine, the accuracy was between 90.3 and 115.0% in urine and between 85.7 and 115.0% in plasma, and the precision coefficient of variation was <15%. The method allowed detection and quantification limits of 0.5–29 and 2.0–90 ng mL–1 in urine, respectively, and 0.5–30 and 2.0–105 ng mL–1 in plasma, respectively, for the same phenolic compounds.

Phyllis E Bowen - One of the best experts on this subject based on the ideXlab platform.

  • effects of Tomato Sauce consumption on apoptotic cell death in prostate benign hyperplasia and carcinoma
    Nutrition and Cancer, 2003
    Co-Authors: Phyllis E Bowen, Longwen Chen, Claudine Duncan, Luna Ghosh, Roohollah Sharifi, Konstantin Christov
    Abstract:

    Population studies have suggested that lycopene, which is mostly found in Tomato and Tomato products, may reduce the risk of prostate cancer. We previously found that Tomato Sauce consumption prior to prostatectomy for prostate cancer decreased serum prostate specific antigen, decreased oxidative DNA damage, and increased lycopene concentrations in prostate tissue (Chen et al., 2001). Here, we extended those investigations to determine whether apoptotic cell death and associated Bcl-2 and Bax proteins were modulated by Tomato Sauce intervention. Thirty-two patients diagnosed by biopsy with prostate carcinoma were given Tomato Sauce pasta entrees (30 mg lycopene/day) for 3 wk before prostatectomy. Thirty-four patients with prostate cancer who did not consume Tomato Sauce and underwent prostatectomy served as controls. When tumor areas with the most apoptotic cells were compared in the biopsy (before) and resected prostate tissue (after), Tomato Sauce consumption increased apoptotic cells in benign prostate...

  • Tomato Sauce supplementation and prostate cancer lycopene accumulation and modulation of biomarkers of carcinogenesis
    Experimental Biology and Medicine, 2002
    Co-Authors: Phyllis E Bowen, Longwen Chen, Claudine Duncan, Luna Ghosh, Roohollah Sharifi, Maria Stacewiczsapuntzakis, Konstantin Christovtzelkov, Richard B Van Breemen
    Abstract:

    As part of a randomized placebo-controlled study to evaluate the effect of lycopene supplementation on DNA damage in men with prostate cancer, a nonrandomized 5th arm using Tomato Sauce was included and reported here. Thirty-two patients with localized prostate adenocarcinoma consumed Tomato Sauce-based pasta dishes for 3 weeks (30 mg of lycopene/day) before their scheduled radical prostatectomy. Prostate tissue was obtained as biopsies at baseline and as resected tissue at the time of the prostatectomy. Serum and prostate lycopene, serum prostate specific antigen (PSA) concentrations, and leukocyte DNA 8-OH-deoxyguanosine/deoxyguanosine (80HdG) were measured at baseline and at the end of the intervention. Cancer cells in paraffin sections of prostate biopsies and postintervention resected tissue were compared for 80HdG staining and for apoptosis. Adherence to the daily consumption of Tomato-based entrees was 81.6% of the intended dose, and serum and prostate lycopene concentrations increased 1.97- and 2....

  • liquid chromatography mass spectrometry of cis and all trans lycopene in human serum and prostate tissue after dietary supplementation with Tomato Sauce
    Journal of Agricultural and Food Chemistry, 2002
    Co-Authors: Richard B Van Breemen, Phyllis E Bowen, Longwen Chen, Claudine Duncan, Maria Stacewiczsapuntzakis, Xiaoying Xu, Marlos A G Viana, Roohollah Sharifi
    Abstract:

    Several epidemiological studies suggest a lower incidence of prostate cancer in men who routinely consume Tomato products. Tomatoes are the primary dietary source of lycopene, which is among the most potent antioxidants of the carotenoids. Men with clinical stage T1 or T2 prostate adenocarcinoma were recruited (n = 32) and consumed Tomato Sauce based pasta dishes for 3 weeks (equivalent to 30 mg of lycopene per day) before radical prostectomy. Prostate tissue from needle biopsy just before intervention and prostectomy after supplementation from a subset of 11 subjects was evaluated for both total lycopene and lycopene geometrical isomer ratios. A gradient HPLC system using a C(18) column with UV-vis absorbance detection was used to measure total lycopene. Because the absorbance detector was insufficiently sensitive, HPLC with a C(30) column and positive ion atmospheric pressure chemical ionization mass spectrometric (LC-MS) detection was developed as a new assay to measure the ratio of lycopene cis/trans isomers in these samples. The limit of detection of the LC-MS method was determined to be 0.93 pmol of lycopene on-column, and a linear response was obtained over 3 orders of magnitude. Total lycopene in serum increased 2.0-fold from 35.6 to 69.9 microg/dL (from 0.664 to 1.30 microM) as a result of dietary supplementation with Tomato Sauce, whereas total lycopene in prostate tissue increased 3.0-fold from 0.196 to 0.582 ng/mg of tissue (from 0.365 to 1.09 pmol/mg). all-trans-Lycopene and at least 14 cis-isomer peaks were detected in prostate tissue and serum. The mean proportion of all-trans-lycopene in prostate tissue was approximately 12.4% of total lycopene before supplementation but increased to 22.7% after dietary intervention with Tomato Sauce. In serum there was only a 2.8% but statistically significant increase in the proportion of all-trans-lycopene after intervention. These results indicate that short-term supplementation with Tomato Sauce containing primarily all-trans-lycopene (83% of total lycopene) results in substantial increases in total lycopene in serum and prostate and a substantial increase in all-trans-lycopene in prostate but relatively less in serum.

  • Oxidative DNA damage in prostate cancer patients consuming Tomato Sauce-based entrees as a whole-food intervention.
    Journal of the National Cancer Institute, 2001
    Co-Authors: Longwen Chen, Claudine Duncan, Luna Ghosh, Roohollah Sharifi, Richard B Van Breemen, Maria Stacewicz-sapuntzakis, David Ashton, Phyllis E Bowen
    Abstract:

    BACKGROUND: Human prostate tissues are vulnerable to oxidative DNA damage. The risk of prostate cancer is lower in men reporting higher consumption of Tomato products, which contain high levels of the antioxidant lycopene. We examined the effects of consumption of Tomato Sauce-based pasta dishes on lycopene uptake, oxidative DNA damage, and prostate-specific antigen (PSA) levels in patients already diagnosed with prostate cancer. METHODS: Thirty-two patients with localized prostate adenocarcinoma consumed Tomato Sauce-based pasta dishes for the 3 weeks (30 mg of lycopene per day) preceding their scheduled radical prostatectomy. Serum and prostate lycopene concentrations, serum PSA levels, and leukocyte DNA oxidative damage (ratio of 8-hydroxy-2'-deoxyguanosine [8-OHdG] to 2'-deoxyguanosine [dG]) were assessed before and after the dietary intervention. DNA oxidative damage was assessed in resected prostate tissue from study participants and from seven randomly selected prostate cancer patients. All statistical tests were two-sided. RESULTS: After the dietary intervention, serum and prostate lycopene concentrations were statistically significantly increased, from 638 nM (95% confidence interval [CI] = 512 to 764 nM) to 1258 nM (95% CI = 1061 to 1455 nM) (P

  • oxidative dna damage in prostate cancer patients consuming Tomato Sauce based entrees as a whole food intervention
    Journal of the National Cancer Institute, 2001
    Co-Authors: Longwen Chen, Claudine Duncan, Luna Ghosh, Roohollah Sharifi, Maria Stacewiczsapuntzakis, Richard B Van Breemen, David Ashton, Phyllis E Bowen
    Abstract:

    BACKGROUND: Human prostate tissues are vulnerable to oxidative DNA damage. The risk of prostate cancer is lower in men reporting higher consumption of Tomato products, which contain high levels of the antioxidant lycopene. We examined the effects of consumption of Tomato Sauce-based pasta dishes on lycopene uptake, oxidative DNA damage, and prostate-specific antigen (PSA) levels in patients already diagnosed with prostate cancer. METHODS: Thirty-two patients with localized prostate adenocarcinoma consumed Tomato Sauce-based pasta dishes for the 3 weeks (30 mg of lycopene per day) preceding their scheduled radical prostatectomy. Serum and prostate lycopene concentrations, serum PSA levels, and leukocyte DNA oxidative damage (ratio of 8-hydroxy-2'-deoxyguanosine [8-OHdG] to 2'-deoxyguanosine [dG]) were assessed before and after the dietary intervention. DNA oxidative damage was assessed in resected prostate tissue from study participants and from seven randomly selected prostate cancer patients. All statistical tests were two-sided. RESULTS: After the dietary intervention, serum and prostate lycopene concentrations were statistically significantly increased, from 638 nM (95% confidence interval [CI] = 512 to 764 nM) to 1258 nM (95% CI = 1061 to 1455 nM) (P<.001) and from 0.28 nmol/g (95% CI = 0.18 to 0.37 nmol/g) to 0.82 nmol/g (95% CI = 0.57 to 1.11 nmol/g) (P <.001), respectively. Compared with preintervention levels, leukocyte oxidative DNA damage was statistically significantly reduced after the intervention, from 0.61 8-OHdG/10(5) dG (95% CI = 0.45 to 0.77 8-OHdG/10(5) dG) to 0.48 8-OHdG/ 10(5) dG (95% CI = 0.41 to 0.56 8-OHdG/10(5) dG) (P =.005). Furthermore, prostate tissue oxidative DNA damage was also statistically significantly lower in men who had the intervention (0.76 8-OHdG/10(5) dG [95% CI = 0.55 to 0.96 8-OHdG/10(5) dG]) than in the randomly selected patients (1.06 8-OHdG/10(5) dG [95% CI = 0.62 to 1.51 8-OHdG/10(5) dG]; P =.03). Serum PSA levels decreased after the intervention, from 10.9 ng/mL (95% CI = 8.7 to 13.2 ng/mL) to 8.7 ng/mL (95% CI = 6.8 to 10.6 ng/mL) (P<.001). CONCLUSION: These data indicate a possible role for a Tomato Sauce constituent, possibly lycopene, in the treatment of prostate cancer and warrant further testing with a larger sample of patients, including a control group.

Sara Tulipani - One of the best experts on this subject based on the ideXlab platform.

  • the Tomato Sauce making process affects the bioaccessibility and bioavailability of Tomato phenolics a pharmacokinetic study
    Food Chemistry, 2015
    Co-Authors: Miriam Martinezhuelamo, Sara Tulipani, Ramon Estruch, Elvira Escribano, Montserrat Illan, Dolores Corella
    Abstract:

    Tomato Sauce is the most commonly consumed processed Tomato product worldwide, but very little is known about how the manufacturing process may affect the phenolic composition and bioavailability after consumption. In a prospective randomised, cross-over intervention study, we analysed the plasma and urinary levels of Tomato phenolic compounds and their metabolites after acute consumption of raw Tomatoes and Tomato Sauce, enriched or not with refined olive oil during production. Respectively, eleven and four phenolic metabolites were found in urine and plasma samples. The plasma concentration and urinary excretion of naringenin glucuronide were both significantly higher after the consumption of Tomato Sauce than raw Tomatoes. The results suggest that the mechanical and thermal treatments during Tomato Sauce manufacture may help to deliver these potentially bioactive phenolics from the food matrix more effectively than the addition of an oil component, thus increasing their bioavailability.

  • Setup of a UHPLC–QqQ-MS Method for the Analysis of Phenolic Compounds in Cherry Tomatoes, Tomato Sauce, and Tomato Juice
    Journal of Agricultural and Food Chemistry, 2013
    Co-Authors: Giuseppe Di Lecce, Sara Tulipani, Miriam Martínez-huélamo, Anna Vallverdú-queralt, Rosa M. Lamuela-raventós
    Abstract:

    The setup of a novel, rapid, and sensitive UHPLC−QqQ-MS method was described for the determination of phenolic compounds in Tomatoes and Tomato-based products (Tomato Sauce and juice). Phenolic compounds including hydroxybenzoic and hydroxycinnamic acid derivatives, flavonols, and flavanones were detected, separated, and quantified in a 3 min chromatographic run. The main advantages of the method include high analyte recovery (90.1−115%), low limit of detection (0.008−0.167 mg L −1 ) and quantification (0.01−0.83 mg L −1 ), good accuracy (85.6−115%), and precision (

  • setup of a uhplc qqq ms method for the analysis of phenolic compounds in cherry Tomatoes Tomato Sauce and Tomato juice
    Journal of Agricultural and Food Chemistry, 2013
    Co-Authors: Giuseppe Di Lecce, Miriam Martinezhuelamo, Sara Tulipani, Anna Vallverduqueralt, Rosa M Lamuelaraventos
    Abstract:

    The setup of a novel, rapid, and sensitive UHPLC−QqQ-MS method was described for the determination of phenolic compounds in Tomatoes and Tomato-based products (Tomato Sauce and juice). Phenolic compounds including hydroxybenzoic and hydroxycinnamic acid derivatives, flavonols, and flavanones were detected, separated, and quantified in a 3 min chromatographic run. The main advantages of the method include high analyte recovery (90.1−115%), low limit of detection (0.008−0.167 mg L −1 ) and quantification (0.01−0.83 mg L −1 ), good accuracy (85.6−115%), and precision (<15%). The detection of the phenolic compounds varied according to the physicochemical nature of the extracts, but generally low matrix-dependent suppression/enhancement effects were observed in all three matrices. The possibility to transfer easily the existing HPLC to the fast UHPLC methods is very attractive, and with minor modifications, the methodology described may be applied to the phenolic characterization of a broad range of plant and food matrices.

  • Validation of a New LC-MS/MS Method for the Detection and Quantification of Phenolic Metabolites from Tomato Sauce in Biological Samples
    Journal of Agricultural and Food Chemistry, 2012
    Co-Authors: Miriam Martínez-huélamo, Sara Tulipani, Ramon Estruch, Xavier Torrado, Rosa M. Lamuela-raventós
    Abstract:

    Tomato is a good source of bioactive molecules such as vitamin C, carotenoids, and phenolic compounds. Up to now, only a few studies have evaluated the bioavailability of phenolic compounds from Tomato. This paper presents the optimization of a method for the determination of phenolics in Tomato and their metabolites in human urine and plasma after ingestion of Tomato Sauce. The sample preparation includes a SPE step to obtain cleaner extracts for injection in the LC-MS/MS system. The mean recovery of analytes ranged from 73 to 104% in plasma and from 65 to 106% in urine, the accuracy was between 90.3 and 115.0% in urine and between 85.7 and 115.0% in plasma, and the precision coefficient of variation was

  • validation of a new lc ms ms method for the detection and quantification of phenolic metabolites from Tomato Sauce in biological samples
    Journal of Agricultural and Food Chemistry, 2012
    Co-Authors: Miriam Martinezhuelamo, Sara Tulipani, Ramon Estruch, Xavier Torrado, Rosa M Lamuelaraventos
    Abstract:

    Tomato is a good source of bioactive molecules such as vitamin C, carotenoids, and phenolic compounds. Up to now, only a few studies have evaluated the bioavailability of phenolic compounds from Tomato. This paper presents the optimization of a method for the determination of phenolics in Tomato and their metabolites in human urine and plasma after ingestion of Tomato Sauce. The sample preparation includes a SPE step to obtain cleaner extracts for injection in the LC-MS/MS system. The mean recovery of analytes ranged from 73 to 104% in plasma and from 65 to 106% in urine, the accuracy was between 90.3 and 115.0% in urine and between 85.7 and 115.0% in plasma, and the precision coefficient of variation was <15%. The method allowed detection and quantification limits of 0.5–29 and 2.0–90 ng mL–1 in urine, respectively, and 0.5–30 and 2.0–105 ng mL–1 in plasma, respectively, for the same phenolic compounds.

Roohollah Sharifi - One of the best experts on this subject based on the ideXlab platform.

  • effects of Tomato Sauce consumption on apoptotic cell death in prostate benign hyperplasia and carcinoma
    Nutrition and Cancer, 2003
    Co-Authors: Phyllis E Bowen, Longwen Chen, Claudine Duncan, Luna Ghosh, Roohollah Sharifi, Konstantin Christov
    Abstract:

    Population studies have suggested that lycopene, which is mostly found in Tomato and Tomato products, may reduce the risk of prostate cancer. We previously found that Tomato Sauce consumption prior to prostatectomy for prostate cancer decreased serum prostate specific antigen, decreased oxidative DNA damage, and increased lycopene concentrations in prostate tissue (Chen et al., 2001). Here, we extended those investigations to determine whether apoptotic cell death and associated Bcl-2 and Bax proteins were modulated by Tomato Sauce intervention. Thirty-two patients diagnosed by biopsy with prostate carcinoma were given Tomato Sauce pasta entrees (30 mg lycopene/day) for 3 wk before prostatectomy. Thirty-four patients with prostate cancer who did not consume Tomato Sauce and underwent prostatectomy served as controls. When tumor areas with the most apoptotic cells were compared in the biopsy (before) and resected prostate tissue (after), Tomato Sauce consumption increased apoptotic cells in benign prostate...

  • Tomato Sauce supplementation and prostate cancer lycopene accumulation and modulation of biomarkers of carcinogenesis
    Experimental Biology and Medicine, 2002
    Co-Authors: Phyllis E Bowen, Longwen Chen, Claudine Duncan, Luna Ghosh, Roohollah Sharifi, Maria Stacewiczsapuntzakis, Konstantin Christovtzelkov, Richard B Van Breemen
    Abstract:

    As part of a randomized placebo-controlled study to evaluate the effect of lycopene supplementation on DNA damage in men with prostate cancer, a nonrandomized 5th arm using Tomato Sauce was included and reported here. Thirty-two patients with localized prostate adenocarcinoma consumed Tomato Sauce-based pasta dishes for 3 weeks (30 mg of lycopene/day) before their scheduled radical prostatectomy. Prostate tissue was obtained as biopsies at baseline and as resected tissue at the time of the prostatectomy. Serum and prostate lycopene, serum prostate specific antigen (PSA) concentrations, and leukocyte DNA 8-OH-deoxyguanosine/deoxyguanosine (80HdG) were measured at baseline and at the end of the intervention. Cancer cells in paraffin sections of prostate biopsies and postintervention resected tissue were compared for 80HdG staining and for apoptosis. Adherence to the daily consumption of Tomato-based entrees was 81.6% of the intended dose, and serum and prostate lycopene concentrations increased 1.97- and 2....

  • liquid chromatography mass spectrometry of cis and all trans lycopene in human serum and prostate tissue after dietary supplementation with Tomato Sauce
    Journal of Agricultural and Food Chemistry, 2002
    Co-Authors: Richard B Van Breemen, Phyllis E Bowen, Longwen Chen, Claudine Duncan, Maria Stacewiczsapuntzakis, Xiaoying Xu, Marlos A G Viana, Roohollah Sharifi
    Abstract:

    Several epidemiological studies suggest a lower incidence of prostate cancer in men who routinely consume Tomato products. Tomatoes are the primary dietary source of lycopene, which is among the most potent antioxidants of the carotenoids. Men with clinical stage T1 or T2 prostate adenocarcinoma were recruited (n = 32) and consumed Tomato Sauce based pasta dishes for 3 weeks (equivalent to 30 mg of lycopene per day) before radical prostectomy. Prostate tissue from needle biopsy just before intervention and prostectomy after supplementation from a subset of 11 subjects was evaluated for both total lycopene and lycopene geometrical isomer ratios. A gradient HPLC system using a C(18) column with UV-vis absorbance detection was used to measure total lycopene. Because the absorbance detector was insufficiently sensitive, HPLC with a C(30) column and positive ion atmospheric pressure chemical ionization mass spectrometric (LC-MS) detection was developed as a new assay to measure the ratio of lycopene cis/trans isomers in these samples. The limit of detection of the LC-MS method was determined to be 0.93 pmol of lycopene on-column, and a linear response was obtained over 3 orders of magnitude. Total lycopene in serum increased 2.0-fold from 35.6 to 69.9 microg/dL (from 0.664 to 1.30 microM) as a result of dietary supplementation with Tomato Sauce, whereas total lycopene in prostate tissue increased 3.0-fold from 0.196 to 0.582 ng/mg of tissue (from 0.365 to 1.09 pmol/mg). all-trans-Lycopene and at least 14 cis-isomer peaks were detected in prostate tissue and serum. The mean proportion of all-trans-lycopene in prostate tissue was approximately 12.4% of total lycopene before supplementation but increased to 22.7% after dietary intervention with Tomato Sauce. In serum there was only a 2.8% but statistically significant increase in the proportion of all-trans-lycopene after intervention. These results indicate that short-term supplementation with Tomato Sauce containing primarily all-trans-lycopene (83% of total lycopene) results in substantial increases in total lycopene in serum and prostate and a substantial increase in all-trans-lycopene in prostate but relatively less in serum.

  • Oxidative DNA damage in prostate cancer patients consuming Tomato Sauce-based entrees as a whole-food intervention.
    Journal of the National Cancer Institute, 2001
    Co-Authors: Longwen Chen, Claudine Duncan, Luna Ghosh, Roohollah Sharifi, Richard B Van Breemen, Maria Stacewicz-sapuntzakis, David Ashton, Phyllis E Bowen
    Abstract:

    BACKGROUND: Human prostate tissues are vulnerable to oxidative DNA damage. The risk of prostate cancer is lower in men reporting higher consumption of Tomato products, which contain high levels of the antioxidant lycopene. We examined the effects of consumption of Tomato Sauce-based pasta dishes on lycopene uptake, oxidative DNA damage, and prostate-specific antigen (PSA) levels in patients already diagnosed with prostate cancer. METHODS: Thirty-two patients with localized prostate adenocarcinoma consumed Tomato Sauce-based pasta dishes for the 3 weeks (30 mg of lycopene per day) preceding their scheduled radical prostatectomy. Serum and prostate lycopene concentrations, serum PSA levels, and leukocyte DNA oxidative damage (ratio of 8-hydroxy-2'-deoxyguanosine [8-OHdG] to 2'-deoxyguanosine [dG]) were assessed before and after the dietary intervention. DNA oxidative damage was assessed in resected prostate tissue from study participants and from seven randomly selected prostate cancer patients. All statistical tests were two-sided. RESULTS: After the dietary intervention, serum and prostate lycopene concentrations were statistically significantly increased, from 638 nM (95% confidence interval [CI] = 512 to 764 nM) to 1258 nM (95% CI = 1061 to 1455 nM) (P

  • oxidative dna damage in prostate cancer patients consuming Tomato Sauce based entrees as a whole food intervention
    Journal of the National Cancer Institute, 2001
    Co-Authors: Longwen Chen, Claudine Duncan, Luna Ghosh, Roohollah Sharifi, Maria Stacewiczsapuntzakis, Richard B Van Breemen, David Ashton, Phyllis E Bowen
    Abstract:

    BACKGROUND: Human prostate tissues are vulnerable to oxidative DNA damage. The risk of prostate cancer is lower in men reporting higher consumption of Tomato products, which contain high levels of the antioxidant lycopene. We examined the effects of consumption of Tomato Sauce-based pasta dishes on lycopene uptake, oxidative DNA damage, and prostate-specific antigen (PSA) levels in patients already diagnosed with prostate cancer. METHODS: Thirty-two patients with localized prostate adenocarcinoma consumed Tomato Sauce-based pasta dishes for the 3 weeks (30 mg of lycopene per day) preceding their scheduled radical prostatectomy. Serum and prostate lycopene concentrations, serum PSA levels, and leukocyte DNA oxidative damage (ratio of 8-hydroxy-2'-deoxyguanosine [8-OHdG] to 2'-deoxyguanosine [dG]) were assessed before and after the dietary intervention. DNA oxidative damage was assessed in resected prostate tissue from study participants and from seven randomly selected prostate cancer patients. All statistical tests were two-sided. RESULTS: After the dietary intervention, serum and prostate lycopene concentrations were statistically significantly increased, from 638 nM (95% confidence interval [CI] = 512 to 764 nM) to 1258 nM (95% CI = 1061 to 1455 nM) (P<.001) and from 0.28 nmol/g (95% CI = 0.18 to 0.37 nmol/g) to 0.82 nmol/g (95% CI = 0.57 to 1.11 nmol/g) (P <.001), respectively. Compared with preintervention levels, leukocyte oxidative DNA damage was statistically significantly reduced after the intervention, from 0.61 8-OHdG/10(5) dG (95% CI = 0.45 to 0.77 8-OHdG/10(5) dG) to 0.48 8-OHdG/ 10(5) dG (95% CI = 0.41 to 0.56 8-OHdG/10(5) dG) (P =.005). Furthermore, prostate tissue oxidative DNA damage was also statistically significantly lower in men who had the intervention (0.76 8-OHdG/10(5) dG [95% CI = 0.55 to 0.96 8-OHdG/10(5) dG]) than in the randomly selected patients (1.06 8-OHdG/10(5) dG [95% CI = 0.62 to 1.51 8-OHdG/10(5) dG]; P =.03). Serum PSA levels decreased after the intervention, from 10.9 ng/mL (95% CI = 8.7 to 13.2 ng/mL) to 8.7 ng/mL (95% CI = 6.8 to 10.6 ng/mL) (P<.001). CONCLUSION: These data indicate a possible role for a Tomato Sauce constituent, possibly lycopene, in the treatment of prostate cancer and warrant further testing with a larger sample of patients, including a control group.