Browsing by Subject "Tomato"

Now showing 1 - 5 of 5
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    Análisis de la transmisión vertical de los precios del tomate a lo largo del canal comercial en España
    (Associação Portuguesa de Horticultura, 1997) Martínez-Carrasco Pleite, Federico; Calatrava Requena, Javier; Economía Aplicada
    The aim of the present work is twofold First to analyse the process of price formation for tomato produced at the protected horticulture area of Almeria coastline, at the producer, wholesaler and consumer level Second to the test for price simetry on the vertical transmision of prices through the comercial channel As a main conclusion a symmetric, and almost immediat, behavior of prices, at both retailer and wholesaler level. with respect to producer prices changes, has been detected.
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    Bioactive compounds of tomato: Cancer chemopreventive effects and influence on the transcriptome in hepatocytes
    (Elsevier, 2018-01-03) Periago, María Jesús; Navarro-González, Inmaculada; García-Alonso, Javier; Tecnología de Alimentos, Nutrición y Bromatología
    The mechanisms of the effects of tomato extracts (containing lycopene and phenolic compounds) and these pure bioactive compounds on the viability, apoptosis, cell cycle, and the scavenging of ROS of HepG2 cells were investigated. Simultaneously, a transcriptomic analysis in human hepatocytes from obese patients, after the intake of tomato juice, was carried out using Human Gene Expression Array (Affymetrix). The viability of HepG2 decreased after exposure to tomato extracts and pure compounds, but none showed apoptotic activity; however, lycopene was able to inhibit cell cycle progression in phase S. Tomato extracts and pure compounds were able to decrease the ROS generation, the phenolic compounds being more effective than lycopene. Transcriptomic analysis suggested a involvement in the regulation of the cell cycle and apoptosis pathways after the intake of tomato juice, through the lycopene accumulation. These results showed that tomato juice have potential as functional foods for maintenance of liver health.
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    Consumption of spinach and tomato modifies lipid metabolism, reducing Hepatic Steatosis in rats
    (MDPI, 2020-10-24) Elvira Torales, Laura Inés; Navarro González, Inmaculada; Rodrigo García, Joaquín; García Alonso, Javier; Periago Castón, María Jesús; Seva Alcaraz, Juan; Anatomía y Anatomía Patológica Comparadas
    Non-alcoholic fatty liver disease (NAFLD) is currently a serious and growing clinical problem in developed and developing countries and is considered one of the most frequent chronic liver diseases in the world. The aim of this study was to evaluate the functionality of dietary carotenoids provided by tomato and spinach in the dietary treatment of steatosis. Twenty-two Sprague-Dawley rats with induced steatosis were grouped into three groups and fed standard diet (CD group) and two experimental diets supplemented with 12.75% (LC12.75 group) and 25.5% (HC25.5 group) of a mixture of spinach and tomato powder. Rats fed carotenoid-rich feeds showed an improvement in the plasma biomarkers of steatosis, with lower levels of glucose, total cholesterol, VLDL, TG, proteins, ALT and AST. Likewise, a decrease in oxidative stress was observed, with a significant reduction of malondialdehyde (MDA) in plasma (up to 54%), liver (up to 51.42%) and urine (up to 78.89%) (p < 0.05) and an increase in plasma antioxidant capacity (ORAC) (up to 73.41%) (p < 0.05). Furthermore, carotenoid-rich diets led to an accumulation of carotenoids in the liver and were inversely correlated with the content of total cholesterol and hepatic triglycerides, increasing the concentrations of MUFA and PUFA (up to 32.6% and 48%, respectively) (p < 0.05). The accumulation of carotenoids in the liver caused the modulation of genes involved in lipid metabolism, and we particularly observed an overexpression of ACOX1, APOA1 and NRIH2 (LXR) and the synthesis of the proteins. This study suggests that dietary carotenoids from spinach and tomato aid in the dietary management of steatosis by reversing steatosis biomarkers.
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    Efecto de la ingesta de zumo de tomate en el contenido de licopeno y ácidos grasos de cadena corta en heces de ratas sprague dawley
    (Murcia: Servicio de publicaciones de la Universidad de Murcia, 2011) Gómez, Victoria P.; Bravo, S.; Martín Pozuelo, E.; Periago Castón, María Jesús; Santaella-Pascual, Marina; Tecnología de Alimentos, Nutrición y Bromatología
    El consumo de vegetales proporciona a la dieta una amplia variedad de compuestos bioactivos que pueden ser absorbidos en el intestino durante la digestión, o llegar al intestino grueso donde son utilizados como sustratos fermentativos por la flora colónica o se mantienen intactos ejerciendo un efecto beneficioso protector sobre las células del colon. El objetivo del presente estudio ha sido evaluar la presencia de licopeno y ácidos grasos de cadena corta (AGCC) en las heces de ratas Sprague Dawley (SD) sometidas a distintas dietas. Se seleccionaron 24 ratas machos SD adultas de 12 semanas, clasificándose en tres grupos (control, grupo A y grupo B). Los animales se introdujeron en jaulas metabólicas y fueron alimentados durante 21 días con una dieta estándar y agua ad libitum (grupo control), zumo de tomate con bajo (2.7 mg/100 g) contenido en licopeno (grupo A) y zumo de tomate con alto (12 mg/100 g) contenido en licopeno (grupo B). Diariamente se recogió la orina y las heces. Se seleccionaron las muestras de heces correspondientes al inicio y fin del estudio, determinándose en ellas el contenido de licopeno colorimétricamente y los AGCC por cromatografía gaseosa. Los resultados obtenidos mostraron que el consumo de zumo de tomate producía un aumento del contenido de licopeno en heces proporcional a la cantidad de licopeno presente en el zumo. La presencia de licopeno en heces nos indica que no todo el licopeno presente en la dieta es absorbido. En relación al perfil de AGCC en heces se observa un cambio desde el inicio al final del estudio, destacando un aumento en el ácido butírico, consecuencia de la modificación en los substratos de fermentación asociada al cambio de alimentación de las ratas que tomaron zumo de tomate. La acción antioxidante del licopeno a su paso por el intestino grueso hasta su excreción en las heces y la formación de ácido butírico, podrían ejercer una acción beneficiosa en las células del colon, pudiéndose prevenir posibles procesos cancerígenos. Palabras clave: tomate, licopeno, ácidos grasos de cadena corta, heces, ratas Sprague Dawley.
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    Effect of the addition of tomato paste on the nutritional and sensory properties of mortadella
    (Elsevier, 2012-08-27) Doménech Asensi, Guillermo; García Alonso, F.J.; MartÍnez, E.; Martín Pozuelo, G.; Bravo, S.; Periago Caston, M.J.; Santaella-Pascual, Marina; Enfermería
    The aim of this study was to evaluate the effect of the addition of tomato paste (TP) to sausage mortadella in order to improve the nutritional properties and reduce the lipid oxidation associated with the content of lycopene. First, three different mortadellas without colourant were made with 2,6 and 10% of TP, to optimise technologically the amount of this ingredient. Then, commercial product was compared with 10% of TP mortadella; both products were made with natural colourant. After a proximate analysis only total protein decreased due to the addition of TP. Lycopene content in mortadella and the total antioxidant activity were proportional to the amount of TP added. The presence of TP provided stability during meat grinding, cooking and storage of mortadella by reducing the lipid oxidation. In addition, TP provided yellowness and softness; however, when TP was added together with red colourant, the redness remained constant in the mortadella without effects on the consumer overall acceptance.