Mmm .. Tomato

[Ironjustic]

Biosci Biotechnol Biochem. 2008 Mar 7 [Epub ahead of print]
Characterizing the Lipid-Lowering Effects and Antioxidant
Mechanisms of Tomato Paste. Hsu YM, Lai CH, Chang CY, Fan CT,
Chen CT, Wu CH. Department of Biological Science and
Technology, China Medical University.

Lycopene is known to decrease cardiovascular risks. The
objective of this study was to investigate the molecular
mechanisms of tomato paste containing approximately 0.1%
lycopene in regulating lipid metabolism and oxidation.
Hamsters fed 3% or 9% tomato paste containing 0.2% cholesterol
were subjected to total cholesterol (TC), low density
lipoprotein (LDL), high density lipoprotein (HDL), and
triglyceride (TG) measurements. Our results showed reduced
rates of serum TC and LDL levels due to 9% tomato paste were
14.3% and 11.3% respectively. Concentrations of 3% and 9% of
tomato paste after 8 weeks of feeding significantly increased
serum HDL levels, by 19.4% and 28.8% respectively. After
ingestion of tomato paste for 8 weeks, the plasma
malondialdehyde (MDA) levels significantly decreased, by
80.18% and
89.33% respectively, as compared to the cholesterol group. MDA
and diene conjugation assays indicated the potent
antioxidant activity of the tomato paste. The increased
activities of superoxide dismutases (SOD), catalase (CAT)
and glutathione peroxidase (GSH-Px), further supported the
antioxidant effects of the tomato paste. Two dimension- gel
electrophoresis (2-DE) analysis revealed that carbonic
anhydrase III (CAIII) and adenylate kinase 2 (AK2) may be
two important regulators involved in the anti-lipid and
antioxidant effects of tomato paste, opening new insight
into the nutritional value of tomato in public health
promotion.

PMID: 18323670 [PubMed - as supplied by publisher]

Who loves ya. Tom

Jesus Was A Vegetarian! http://jesuswasavegetarian.7h.com

Man Is A Herbivore! http://tinyurl.com/a3cc3

DEAD PEOPLE WALKING http://tinyurl.com/zk9fk

[Mr-Natural]

That all depends on if the tomato is eaten as a fruit or as a
vegetable.

Frankly, you have to be a vegetable being forced feed to eat
tomato paste straight out of the can.

[Ironjustic]

On Mar 9, 10:11=A0am, Mr-Natural-Health <john-h-
go...@naturalhealthperspective.com> wrote: Frankly, you have
to be a vegetable being forced feed to eat tomato paste
straight out of the can. <<

We are after all in medical groups ..

One would have to simply add something to the paste to make it
more palatable but it is nice to know there is something so
cheap and handy in order to pull oneself out of this self
induced ill health.

Cheap functional food.

Who loves ya. Tom

Jesus Was A Vegetarian! http://jesuswasavegetarian.7h.com

Man Is A Herbivore! http://tinyurl.com/a3cc3

DEAD PEOPLE WALKING http://tinyurl.com/zk9fk

[Mr-Natural]

On Mar 9, 1:19 pm, ironjustice <teamtan...@hotmail.com> wrote:
> On Mar 9, 10:11 am, Mr-Natural-Health
> <john-h-go...@naturalhealthperspective.com> wrote:
>
> Frankly, you have to be a vegetable being forced feed to eat
> tomato paste straight out of the can. <<
>
> We are after all in medical groups ..
>
> One would have to simply add something to the paste to make
> it more palatable but it is nice to know there is something
> so cheap and handy in order to pull oneself out of this self
> induced ill health.

Actually, tomatoes in any form should be eaten along with oil
or fat. And, cooking makes the tomato more bioavailable. So,
the correct answer was veggie.

Sorry, that you wont able to pick up on my hint. Too much
iron, perhaps?

Maybe next time ...

[Ironjustic]

On Mar 9, 11:19 am, ironjustice <teamtan...@hotmail.com>
wrote: Cheap functional food. <<

ACTA CHROMATOGRAPHICA, NO. 13, 2003 HPLC-UV AND GC-MS
CHARACTERIZATION OF THE FLAVONOL AGLYCONS QUERCETIN,
KAEMPFEROL, AND MYRICETIN IN TOMATO PASTES AND OTHER
TOMATO-BASED PRODUCTS =D6. Toku=FEo=F0lu1,*, M. K. =DCnal2,
and Z. Y=FDld=FDr=FDm3 1Celal Bayar University, Akhisar
M.Y.O.,45200, Akhisar, Manisa, Turkey 2Ege University,
Department of Food Engineering, 35100,Bornova, =DDzmir, Turkey
3Ege University, Agricultural Faculty, Department of Field
Crops, 35100 Bornova, Izmir, Turkey SUMMARY The amounts of
three flavonoids, quercetin, kaempferol, and myri- cetin, in
tomatoes (Solanum lycopersicum L.) and tomato-based products
produced in Turkey has been determined by reversed phase
high-perfor- mance liquid chromatography (RPHPLC) with UV
detection. The HPLC profiles of five types of tomato, one
commercial composite tomato juice, and three types of tomato
paste, were obtained after acid hydrolysis and extraction. The
presence of the flavonol aglycons was confirmed by gas
chromatography with mass spectrometric detection (GC-
MS). Tomatoes and tomato-based products contained primarily
quercetin, kaempferol, and the minor flavonol myricetin.
The total flavonol aglycon content of different varieties
of tomato varied from 3.1 to
10. mg kg-1 of fresh weight. Tomato juice and tomato salsa
were rich in total flavonols, containing 19.8 mg L-1 and
10.5-13.2 mg kg-1, respectively. The method enabled
accurate and reproducible quantitative analysis of these
flavonols in tomatoes and tomato-based products.
CONCLUSIONS The tomato spreads and other tomato-based
products consumed in Turkey are excellent dietary sources
of quercetin and kaempferol.

------------------------------------------

"Life prolonging activity of Kaempferol"

Effects of the flavonoids kaempferol and fisetin on
thermotolerance, oxidative stress and FoxO transcription
factor DAF-16 in the model organism Caenorhabditis elegans by
Andreas Kampk=F6tter; Christiane Gombitang Nkwonkam; Ruben
Felix Zurawski; Claudia Timpel; Yvonni Chovolou; Wim W=E4tjen;
Regine Kahl (pp. 849-858).

Flavonoids present in many herbal edibles possess a remarkable
spectrum of biochemical and pharmacological actions and they
are assumed to exert beneficial effects to human health.
Although the precise biological mechanisms of their action has
not been elucidated yet many of the protective properties of
flavonoids are attributed to their antioxidative activity
since oxidative stress is regarded as a main factor in the
pathophysiology of various diseases and ageing. Oxidative
stress results from excessive generation of reactive oxygen
species (ROS) or diminished antioxidative defence and thus
antioxidants are able to counteract such situations. We used
the multicellular model organism Caenorhabditis elegans that
is conserved in molecular and cellular pathways to mammals to
examine the effects of the flavonoids kaempferol and fisetin
with respect to their protective action in individual living
worms. Both flavonoids increased the survival of C. elegans,
reduced the intracellular ROS accumulation at lethal thermal
stress, and diminished the extent of induced oxidative stress
with kaempferol having a stronger impact. Kaempferol but not
fisetin attenuated the accumulation of the ageing marker
lipofuscin suggesting a life prolonging activity of this
flavonoid. In addition to these effects that may be attributed
to their antioxidative potential kaempferol and fisetin caused
a translocation of the C. elegans FoxO transcription factor
DAF-16 from the cytosol to the nucleus indicating a modulatory
influence of both flavonoids on signalling cascade(s).

Keywords: Caenorhabditis elegans ; Kaempferol; Fisetin; Stress
resistance; DAF-16; Lipofuscin accumulation

---------------------------------------------------

J. Phys. Chem. B, 112 (6), 1845 -1850, 2008. 10.1021/jp076881e
S1520-6106(07)06881-2 Web Release Date: January 23, 2008
Copyright (c) 2008 American Chemical Society

Complexation of Flavonoids with Iron: Structure and Optical
Signatures Jun Ren, Sheng Meng, Ch. E. Lekka, and Efthimios
Kaxiras* Department of Physics and School of Engineering and
Applied Sciences, Harvard University, Cambridge, Massachusetts
02138, and Department of Materials Science and Engineering,
University of Ioannina, Ioannina 45110, Greece Received:
August 28, 2007 In Final Form: October 31, 2007 Abstract:
Flavonoids exhibit antioxidant behavior believed to be related
to their metal ion chelation ability. We investigate the
complexation mechanism of several flavonoids, quercetin,
luteolin, galangin, kaempferol, and chrysin, with iron, the
most abundant type of metal ions in the body, through
first-principles electronic structure calculations based on
density functional theory (DFT). We find that the most likely
chelation site for Fe is the 3-hydroxyl-4-carbonyl group,
followed by 4-carbonyl-5-hydroxyl group and the 3'-4' hydroxyl
(if present) for all of the flavonoid molecules studied. Three
quercetin molecules are required to saturate the bonds of a
single Fe ion by forming six orthogonal Fe-O bonds, though the
binding energy per molecule is highest for complexes
consisting of two quercetin molecules and one Fe atom, in
agreement with experiment. Optical absorption spectra
calculated with time-dependent DFT serve as signatures to
identify various complexes. For the iron-quercetin complexes,
we find a redshift of the first absorbance peak upon
complexation in good agreement with experiment; this behavior
is explained by the narrowing of the optical gap of quercetin
because of Fe(d)-O(p) orbital hybridization.

http://pubs.acs.org/cgi-bin/abstract.cgi/jpcbfk/2008/112/i06/-
abs/jp07...

--------------------------------------------------------------
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-------

=46rom Wikipedia, the free encyclopedia
Kaempferol Kaempferol is a natural flavonoid that has been
isolated from tea,[1] broccoli, Delphinium, Witch-hazel,
grapefruit, and other plant sources.

Who loves ya. Tom

Jesus Was A Vegetarian! http://jesuswasavegetarian.7h.com

Man Is A Herbivore! http://tinyurl.com/a3cc3

DEAD PEOPLE WALKING http://tinyurl.com/zk9fk

> On Mar 9, 10:11 am, Mr-Natural-Health
> <john-h-go...@naturalhealthperspecti=
Ja.com> wrote:
>
> Frankly, you have to be a vegetable being forced feed to
> eattomatopastestr=
aight out of the can. <<
>
> We are after all in medical groups ..
>
> One would have to simply add something to thepasteto make it
> more palatable but it is nice to know there is something so
> cheap and handy in order to pull oneself out of this self
> induced ill health.
>
> Cheap functional food.
>
> Who loves ya. Tom
>
> Jesus Was A Vegetarian!http://jesuswasavegetarian.7h.com
>
> Man Is A Herbivore!http://tinyurl.com/a3cc3
>
> DEAD PEOPLE WALKINGhttp://tinyurl.com/zk9fk

[Mr-Natural]

http://www.ncbi.nlm.nih.gov/pubmed/15927929

Fielding JM, Rowley KG, Cooper P, O' Dea K. Increases in
plasma lycopene concentration after consumption of tomatoes
cooked with olive oil. Asia Pac J Clin Nutr. 2005;14(2):131-6.
PMID: 15927929

Abstract

"We conclude that the addition of olive oil to diced tomatoes
during cooking greatly increases the absorption of lycopene.
The results highlight the importance of cuisine (i.e how a
food is prepared and consumed) in determining the
bioavailability of dietary carotenoids such as lycopene."
--
John H. Gohde