Tomato Carotenoids Lower Inflammation

MILAN, Italy—Tomato carotenoids modulate inflammatory markers, according to new research from the University of Milan (J Agric Food Chem, 54, 7:2563-6, 2006).

Researchers investigated the effects of a tomato-based drink (as Lyc-O-Mato®, from LycoRed Ltd. [www.lycored.com]), on inflammatory markers (by enzyme immunoassay) and other end points in 26 healthy young volunteers, in a placebo-controlled, double blind, crossover fashion.Test subjects received Lyc-O-Mato (5.7 mg of lycopene, 3.7 mg of phytoene, 2.7 mg of phytofluene, 1 mg of betacarotene, and 1.8 mg of alpha-tocopherol) and a placebo drink (same taste and flavor, but devoid of active compounds) for 26 days, separated by a wash-out period. During the study subjects maintained their normal diets. Production of the inflammatory marker tumor necrosis factor-alpha (TNF-a) by whole blood was 34.4-percent lower after 26 days of Lyc-o-Mato intake.

Share this article: Email, Slashdot, Digg, Del.icio.us, Yahoo!MyWeb, Windows Live Favorites, Furl
Add this article feed to: RSS, My Yahoo, Newsgator, Bloglines