EFFECT OF LYCOPENE IN TOMATO SOUP AND TOMATO JUICE ON THE LIPID PROFILE OF HYPERLIPIDEMIC SUBJECTS
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1 EFFECT OF LYCOPENE IN TOMATO SOUP AND TOMATO JUICE ON THE LIPID PROFILE OF HYPERLIPIDEMIC SUBJECTS Nora Vigasini, Assistant Professor, Department of Home Science, Women s Christian College, Chennai, noravigas@gmail.com ( ) Muthu Meenakshi. P, Assistant Professor, Department of Nutrition, Ethiraj College for Women, Chennai. ( ) Abstract Lycopene is a potent antioxidant present in tomatoes that protects native LDL from oxidation, hence it is associated with low incidence of cardio vascular diseases and atherosclerosis. Metabolic anomalies make diabetics more prone to atherosclerosis. The American Diabetes Association cites a 2005 study that shows a link between diabetes, cholesterol, and atherosclerosis. Diabetics also have a predisposition towards abnormally high levels of blood cholesterol LDL bad cholesterol and triglycerides. Diabetics should do everything possible to prevent blood vessels from damages. Inclusion of tomatoes in our diet ensures these health benefits of lycopene. Objective To assess the effect of tomato juice and tomato soup supplementation on the lipid profile of mild hypercholesterolemic subjects Methodology The study design was of the pre test post test experimental design. The criteria used for sample selection were mild hypercholesterolemic male subjects within the ages 40 to 50 years with the following lipid profile 1. Total cholesterol (TC) mg/dl 2. Low density Lipoprotein cholesterol ( LDL-C) mg/ dl 3.. High density Lipoprotein cholesterol ( HDL-C)- 35 mg/ dl 4. Serum triglyceride (TG) mg/dl. Ten subjects received tomato juice and ten subjects received tomato soup supplementation for a period of 45 days. One hundred and fifty grams of tomato was supplemented each day in the form of soup and juice. Results Supplementation of tomato juice showed a statistically significant decrease in the TC and LDL C. A reduction in the TG and an increase in the HDL-C were observed though not statistically significant. Supplementation of tomato soup showed a statistically significant decrease in TC, LDL-C and an increase in the HDL-C. Conclusion Tomato soup and tomato juice can be made a part of the daily diet in order to regulate the lipid profile of hypercholesterolemic subjects. Diabetics can resort to regular intake of tomato soup to keep their lipid profile under control thus reducing their risk of atherosclerosis.
2 Introduction Coronary Heart Disease (CHD) is the major cause of deaths in India and the rest of the western world. It has been recognized as an important contributor of morbidity and mortality in the developing countries of the world. Although genetic factors and age are important in determining the risk, other factors such as hypertension, hyperlipidemia and insulin resistance are also major risk factors associated with the disease ( Rao, 1999). Diets rich in antioxidant nutrients are believed to slow the progression of atherosclerosis because of their ability to inhibit the damaging oxidative processes ( Halliwell et al., 1995). Some researchers have demonstrated a link between the administrations of antioxidants such as vitamin E, lycopene and beta- carotene on their beneficial effects in lowering the risk of atherosclerosis and cerebral stroke (Feri, 1994). Lycopene is a dietary antioxidant that has received much attention lately. It is a natural red pigment synthesized by plants and microorganisms but not by animals. Fuhrman, 2003, conducted a study on six healthy male subjects who were supplemented with 60 mg/ day of lycopene in the form of tomato juice or sauce for three months. At the end of the treatment period, a significant 14% reduction in their plasma LDL cholesterol levels was observed. Objectives of the study 1. To standardize the preparation of tomato juice and tomato soup. 2. To supplement tomato juice (Experimental group 1) and tomato soup (Experimental group 2) to mild hyperlipedemic subjects. 3. To compare the effect of tomato juice and tomato soup supplementation on the serum lipid profile (that is Serum total cholesterol (TC), HDL-C, LDL-C and serum triglyceride (TG) levels) Materials and methods This study was undertaken to investigate the effect of tomato juice and tomato soup supplementation on the serum lipid profile of mild hyperlipidemic subjects. Experimental group 1 comprising of ten subjects received tomato juice and experimental group 2 comprising of ten subjects received tomato soup for a period of forty five days. Each serving of tomato juice and soup was standardized to contain 150 grams of tomato. The study design adopted was pre test post test experimental design. The criteria used for sample selection were male subjects between the ages of 40 to 50 years with the following lipid profile 1. Total cholesterol (TC) mg/dl 2. Low density Lipoprotein cholesterol ( LDL-
3 C) mg/ dl 3. High density Lipoprotein cholesterol ( HDL-C)- 35 mg/ dl triglyceride (TG) mg/dl. 4. Serum Biochemical assessment The effect of tomato juice supplementation on the total cholesterol (TC), HDL C, LDL-C & serum triglyceride (TG) of mild hyperlipidemic subjects is presented in the following table Blood Mean ± SD Mean T value significance parameters 0 th day 45 th day difference Total 222.2± ± S** cholesterol HDL-C 43.1± ± NS LDL-C 140.3± ± S* TG 151.3± ± NS NS not significant S* -Significant at 1% S** -Significant at 5% It can be seen from the table that the mean values of total cholesterol and LDL-C before supplementation of tomato juice was found to be and mg/dl. The mean values of the same after supplementation were and mg/dl indicating a reduction in both total cholesterol and LDL-C levels. The t values for the total cholesterol and LDL-C were found to be and which were significant at 5% level and 1% level. The mean values for HDL-C and TG before supplementation were 43.1 and mg/dl and after supplementation were 43.1 and mg/dl. The t values for HDL-C and TG were and 0.16 before which were not statistically significant. The effect of tomato soup supplementation on the total cholesterol (TC), HDL-C, LDL-C and serum triglyceride (TG) levels of mild hyperlipidemic subjects are presented in the following table Blood Mean ± SD Mean T value significance parameters 0 th day 45 th day difference Total 223.6± ± S** cholesterol HDL-C 38.3± ± S* LDL-C 143.6± ± S** TG 167.2± ± S*
4 NS not significant S* -Significant at 1% S** -Significant at 5% The mean total cholesterol and LDL-C levels of the subjects belonging to experimental group two before supplementation was found to be and mg/dl and after supplementation was found to be and mg/dl. The t values of total cholesterol and LDL-C before and after supplementation of tomato soup were and 3.432, which were statistically significant at 5% level. The mean HDL-C and TG levels before supplementation were 38.3 and mg/dl and after supplementation were 40.8 and mg/dl. The t values for TC, HDL-C, LDL-C and serum TG were statistically significant at 1% and 5% levels. A comparison of the efficacy of tomato juice supplementation and tomato soup supplementation on the serum lipid profile of mild hyperlipidemic subjects As discussed earlier, it is evident that both tomato juice and tomato soup lowered the total cholesterol and LDL C levels. The following table compares tomato juice and tomato soup with an aim to find out which of these two have got a better effect on the serum lipid profile. A comparison of tomato juice and tomato soup supplementation on the serum lipid profile Blood parameters Tomato juice Tomato soup t value signifi supplementation Mean ±SD supplementat ion cance Total cholesterol 0 th day 222.2± ± NS 45 th day 220.9± ± NS HDL-C 0 th day 43.1± ± NS 45 th day 43.2± ± NS LDL-C 0 th day 140.3± ± NS 45 th day 134.4± ± NS Serum TG 0 th day 151.3± ± NS 45 th day 151.4± ± NS NS not significant The mean and t values of total cholesterol, HDL-C, LDL-C and serum triglyceride (TG) levels of mild hyperlipidemic subjects in the groups that received tomato juice supplementation (experimental group 1) and tomato soup supplementation (experimental group 2) are presented in this table. On comparing the t values of experimental group 1 with experimental group 2, there was no significant difference in the total cholesterol, HDL-C, LDL-C and serum triglyceride (TG) levels between the two groups. But a comparison of mean values of the above parameters of the two groups, showed that tomato soup had a better effect than tomato juice on the serum lipid profile. When tomato soup was supplemented, there was a significant decrease in the total cholesterol, LDL-
5 C and serum TG levels and increase in the HDL-C levels whereas supplementation of tomato juice brought a marginal decrease in the total cholesterol and LDL-C levels, whereas he serum TG levels and HDL-C levels remained the same after supplementation. Conclusion Therefore it is evident from the findings of the study that the ingestion of tomato soup regularly by mild hyperlipidemic adults could be made an integral dietary component along with other life style changes which may eventually help to reduce the total cholesterol, LDL-C, serum triglyceride levels and increase the HDL-C levels, thus reducing the susceptibility to develop cardiovascular diseases. The release of lycopene from the food matrix due to processing and heat induced isomerization from al all-trans to a cis conformation enhance lycopene bioavailability (Gartner, Stahl and Sies, 1997) References 1. Feri, B 1994,Natural antioxidants in human health and disease. San Diego, Academic press. 2. Fuhrman, 2003, Hypercholesterolemic effect of lycopene and β carotene us related to suppression of cholesterol synthesis and augmentation of LDL receptor activity in macrophage. Biochem Biophys Res Commun; 233: pp Halliwell et al.,, Free radicals and antioxidants in food and invivo: what do they do and how do they work,crit Rev. Food.Sci. Nutr. 35: pp: Gartner, C Stahl, W and Sies, H. 1997, Lycopene is more available from tomato paste than from fresh tomatoes. Am. J Clin Nutr 66:pp: Rao, A V and Agarwal, S (1999), Role of lycopene as anti oxidant carotenoid in the prevention of chronic diseases, a review, Autr Res. 19: pp:
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