Abstract Title:

Lycopene and Tomato Sauce Improve Hepatic and Cardiac Cell Biomarkers in Rats.

Abstract Source:

J Med Food. 2019 Nov ;22(11):1175-1182. Epub 2019 Jul 10. PMID: 31290703

Abstract Author(s):

Vanessa Azevedo de Jesuz, Monique de Barros Elias Campos, Vanessa Rosse de Souza, Teresa Palmiciano Bede, Bianca Portugal Tavares de Moraes, Adriana Ribeiro Silva, Cassiano Felippe Gonçalves de Albuquerque, Vilma Blondet de Azeredo, Anderson Junger Teodoro

Article Affiliation:

Vanessa Azevedo de Jesuz


This study evaluated the effects of tomato sauce and lycopene on hepatic and cardiac cell biomarkers in rats fed a high-fat diet. Animals were split into five groups: control group, high-fat group (HG), high-fat tomato sauce group, high-fat lycopene 2 mg, and high-fat lycopene 4 mg. Food and water were offered, whereas tomato sauce and lycopene (2 and 4 mg/day) were offered daily for 60 days. Body, heart, and liver weights, cardiosomatic and hepatosomatic indices, and serum parameters were also analyzed in rats. The animals' hearts and liver were processed, and cells were examined by flow cytometry. Results showed that the groups receiving tomato sauce and lycopene had lower glycemia. The serum concentration of high-density lipoprotein cholesterol, hepatic enzymes, and tumor necrosis factor-did not change upon treatment. Tomato sauce and lycopene supplementation did not increase interleukin-1in response to a high-fat diet. Cell cycle analysis of cardiac and liver cells showed a lower percentage of cells in the G/Gphase and an increase in the G/M phase in HG. Both lycopene and tomato sauce reversed this effect. Both lycopene and tomato sauce reversed this effect and prevented high-fat diet-stimulated cardiac and liver cell death. Supplementation of tomato sauce and lycopene showed beneficial effects on cardiac and liver cell metabolism; therefore, it is suggested as a nutritional approach for the prevention and treatment of cardiovascular diseases and nonalcoholic hepatic steatosis.

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