2026-04-13T03:02:21Zhttps://recercat.cat/oai/requestoai:recercat.cat:2445/1625582025-12-05T10:53:08Zcom_2072_1057col_2072_478913col_2072_478917col_2072_478924
RECERCAT
author
Hurtado Barroso, Sara
author
Martínez Huélamo, Miriam
author
Rinaldi de Alvarenga, José Fernando
author
Quifer Rada, Paola
author
Vallverdú i Queralt, Anna
author
Pérez-Fernández, Silvia
author
Lamuela Raventós, Rosa Ma.
2020-05-27T06:52:50Z2020-05-27T06:52:50Z2019-04-152020-05-27T06:52:50Z
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.
cc-by (c) Hurtado Barroso, Sara et al., 2019 http://creativecommons.org/licenses/by/3.0/es info:eu-repo/semantics/openAccess
Tomàquets
Farmacologia
Farmacocinètica
Cuina mediterrània
Química
Homes
Polifenols
Metabolisme
Marcadors bioquímics
Antioxidants
Tomatoes
Pharmacology
Pharmacokinetics
Mediterranean cooking
Chemistry
Men
Polyphenols
Metabolism
Biochemical markers
Antioxidants
Acute Effect of a Single Dose of Tomato Sofrito on Plasmatic Inflammatory Biomarkers in Healthy Men
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion