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Nutrients 2019, 11(4), 851; https://doi.org/10.3390/nu11040851

Acute Effect of a Single Dose of Tomato Sofrito on Plasmatic Inflammatory Biomarkers in Healthy Men

1
Department of Nutrition, Food Sciences and Gastronomy, School of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain
2
CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain
3
INSA-UB, Nutrition and Food Safety Research Institute, University of Barcelona, 08921 Santa Coloma de Gramenet, Spain
4
Department of Endocrinology & Nutrition, CIBER of Diabetes and Associated Metabolic Diseases, Biomedical Research Institute Sant Pau, Hospital de la Santa Creu i Sant Pau, 08041 Barcelona, Spain
5
Cardiovascular Epidemiology and Genetics Group, REGICOR, IMIM (Instituto Hospital del Mar de Investigaciones Biomédicas), 08003 Barcelona, Spain
6
Center for the Biomedical Research Network in Cardiovascular Diseases (CIBERCV), Institute of Health Carlos III, 28029 Madrid, Spain
*
Author to whom correspondence should be addressed.
Received: 8 March 2019 / Revised: 29 March 2019 / Accepted: 11 April 2019 / Published: 15 April 2019
(This article belongs to the Special Issue Plant Food, Nutrition and Human Health)
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Abstract

Sofrito is a Mediterranean tomato-based sauce that typically also contains olive oil, onion, and garlic. The preparation of sofrito modifies the bioactive compounds (carotenoids and polyphenols) in the ingredients to more bioavailable forms, promoting cis-lycopene formation and polyphenol bioaccessibility. To evaluate the health benefits of this cooking technique, the effect of consuming an acute dose of sofrito on the inflammatory status was studied. In a clinical trial, 22 healthy male subjects consumed a single dose of sofrito (240 g/70 kg) after three days without ingesting any tomato products and following a low-antioxidant diet the day before the intervention. Plasma carotenoids and total polyphenol excretion (TPE) were evaluated, as well as the inflammatory biomarkers C-reactive protein (CRP), interleukin-6 (IL-6), interleukin 1β (IL-1β) and tumor necrosis factor-α (TNF-α). After the sofrito intake, a significant decrease in CRP (p = 0.010) and TNF-α (p = 0.011) was observed, but only TNF-α was inversely correlated with an increase in TPE and plasma β-carotene (not the major carotenoid, lycopene). The positive health effects of this tomato-based product may be attributed not only to lycopene, but to the bioactive compounds of all the ingredients. View Full-Text
Keywords: carotenoids; polyphenols; TNF-α; CRP; lycopene; β-carotene; bioavailability; Mediterranean; onion; extra virgin olive oil carotenoids; polyphenols; TNF-α; CRP; lycopene; β-carotene; bioavailability; Mediterranean; onion; extra virgin olive oil
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Hurtado-Barroso, S.; Martínez-Huélamo, M.; Rinaldi de Alvarenga, J.F.; Quifer-Rada, P.; Vallverdú-Queralt, A.; Pérez-Fernández, S.; Lamuela-Raventós, R.M. Acute Effect of a Single Dose of Tomato Sofrito on Plasmatic Inflammatory Biomarkers in Healthy Men. Nutrients 2019, 11, 851.

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