Articles
CLARIFIED TOMATO JUICE INHIBITS PLATELET AGGREGATION
Article number
724_28
Pages
225 – 233
Language
English
Abstract
Platelet hyperreactivity is one of the metabolic abnormalities found in type 2 diabetes and contributes to their increased risk of developing cardiovascular complications.
Consumption of tomato products has been inversely correlated with incidence of acute coronary events, development of early atherosclerosis, and mortality from heart disease.
We sought to determine whether clarified tomato juice (TJ) could inhibit platelet aggregation in vitro and following consumption by patients with type 2 diabetes or impaired glucose tolerance (IGT). For the in vitro study, fasting blood samples were collected from healthy volunteers.
Platelet aggregation in response to collagen or arachidonic acid (AA) was measured in the presence or absence of TJ. In the clinical trial, 20 patients with type 2 diabetes or IGT were randomised to consume 250 ml of TJ or placebo tomato-flavoured beverage daily for 3 weeks.
Fasting blood samples were collected before and after supplementation.
Platelet aggregation was monitored following stimulation with collagen.
TJ inhibited in vitro platelet aggregation in response to collagen (p<0.001), but not AA. The inhibition was dependent on the amount of TJ used in the incubation (p<0.01). In the clinical trial, platelet aggregation was significantly lower following supplementation with TJ as compared to baseline (p=0.001) and compared with the placebo group (p<0.01). No difference was observed in the placebo group between baseline and post-supplementation.
In summary, TJ was shown to inhibit platelet aggregation in vitro and following consumption by people with type 2 diabetes.
These results may provide an explanation for the cardioprotective effects of tomatoes observed in epidemiological studies.
Furthermore, consumption of TJ may provide a safe, dietary alternative to reduce platelet activity; however, larger randomised controlled trials are needed to determine whether TJ supplementation can improve cardiovascular outcomes.
Consumption of tomato products has been inversely correlated with incidence of acute coronary events, development of early atherosclerosis, and mortality from heart disease.
We sought to determine whether clarified tomato juice (TJ) could inhibit platelet aggregation in vitro and following consumption by patients with type 2 diabetes or impaired glucose tolerance (IGT). For the in vitro study, fasting blood samples were collected from healthy volunteers.
Platelet aggregation in response to collagen or arachidonic acid (AA) was measured in the presence or absence of TJ. In the clinical trial, 20 patients with type 2 diabetes or IGT were randomised to consume 250 ml of TJ or placebo tomato-flavoured beverage daily for 3 weeks.
Fasting blood samples were collected before and after supplementation.
Platelet aggregation was monitored following stimulation with collagen.
TJ inhibited in vitro platelet aggregation in response to collagen (p<0.001), but not AA. The inhibition was dependent on the amount of TJ used in the incubation (p<0.01). In the clinical trial, platelet aggregation was significantly lower following supplementation with TJ as compared to baseline (p=0.001) and compared with the placebo group (p<0.01). No difference was observed in the placebo group between baseline and post-supplementation.
In summary, TJ was shown to inhibit platelet aggregation in vitro and following consumption by people with type 2 diabetes.
These results may provide an explanation for the cardioprotective effects of tomatoes observed in epidemiological studies.
Furthermore, consumption of TJ may provide a safe, dietary alternative to reduce platelet activity; however, larger randomised controlled trials are needed to determine whether TJ supplementation can improve cardiovascular outcomes.
Authors
S.A. Lazarus, M.L. Garg, K. Bowen
Keywords
cardiovascular, diabetes, diet, nutrition, Lycopersicon esculentum
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