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首页> 美国卫生研究院文献>Evidence-based Complementary and Alternative Medicine : eCAM >Antioxidant and Antiplatelet Activities in Extracts from Green and Fully Ripe Tomato Fruits (Solanum lycopersicum) and Pomace from Industrial Tomato Processing
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Antioxidant and Antiplatelet Activities in Extracts from Green and Fully Ripe Tomato Fruits (Solanum lycopersicum) and Pomace from Industrial Tomato Processing

机译：绿色和完全成熟的番茄果实（番茄）和工业番茄加工的果渣提取物中的抗氧化和抗血小板活性

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The consumption of fruits and vegetables is accepted to be one of the strategies to reduce risk factors for these diseases. The aim of this study was to examine potential relationships between the antioxidant and the antiplatelet activities in green mature and fully ripe (red) tomatoes and of lycopene-rich byproducts of tomato paste processing such as pomace. The total phenol content of tomato components was the highest in peels, pulp, and in the mucilaginous myxotesta covering the tomato seeds with values 36.9 ± 0.8, 33.3 ± 00.5, and 17.6 ± 0.9 mg GAE/100 g, respectively (P < 0.05). Tomato peels had the highest antioxidant activity, both, as measured by the FRAP (46.9 ± 0.9 μmol Fe+2/g, P < 0.05) and the DPPH assays (97.4 ± 0.2%, 1000 μg/mL, P < 0.05). Pomace extracts showed the highest antiplatelet activity induced by ADP, collagen, TRAP-6, and arachidonic acid. While the maturation stage of the tomato fruit affected the antioxidant effect, antiplatelet activity was independent of fruit ripeness. Finally, based on the present results, tomato and its byproducts may be considered as a valuable source of antioxidant and antiplatelet activities.
机译：食用水果和蔬菜被认为是减少这些疾病危险因素的策略之一。这项研究的目的是研究绿色成熟和完全成熟（红色）番茄以及番茄酱加工过程中富含番茄红素的副产品（如果渣）中抗氧化剂与抗血小板活性之间的潜在关系。在覆盖番茄种子的果皮，果肉和黏黏粘液粘液中，番茄成分的总酚含量最高，分别为36.9±0.8、33.3±00.5和17.6±0.9 mg GAE / 100 g（P <0.05） 。番茄皮具有最高的抗氧化活性，通过FRAP（46.9±0.9μmolFe +2 / g，P <0.05）和DPPH测定（97.4±0.2％，1000μg/ ，P ＜0.05）。果渣提取物显示出由ADP，胶原蛋白，TRAP-6和花生四烯酸诱导的最高抗血小板活性。番茄果实的成熟阶段影响抗氧化作用，而抗血小板活性与果实成熟度无关。最后，根据目前的结果，番茄及其副产物可被视为抗氧化剂和抗血小板活性的重要来源。

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