%0 Journal Article
%T Effect of Tomato Industrial Processing on Phenolic Profile and Antiplatelet Activity
%A Eduardo Fuentes
%A Oscar Forero-Doria
%A Gilda Carrasco
%A Adolfo Maric¨˘n
%A Leonardo S. Santos
%A Marcelo Alarc¨Žn
%A Iv¨˘n Palomo
%J Molecules
%D 2013
%I MDPI AG
%R 10.3390/molecules180911526
%X Background: Regular consumption of fruits and vegetables (e.g., tomatoes) has been shown to be beneficial in terms of reducing the incidence of cardiovascular diseases. The industrial processing of tomatoes into tomato-based products includes several thermal treatments. Very little is known on the effect of tomato industrial processing on antiaggregatory activity and phenolic profile. Methods: It was assessed the effect of tomato and by-products extracts on platelet aggregation induced by ADP, collagen, TRAP-6 and arachidonic acid. These in vitro antithrombotic properties were further supported in an in vivo model of thrombosis. A set of antiplatelet compounds has been selected for HPLC analysis in the different extracts. Results: Some natural compounds such as chlorogenic, caffeic, ferulic and p-coumaric acids were identified by HPLC in tomatoes and its products may inhibit platelet activation. Red tomatoes, tomato products (sauce, ketchup and juice) and by-products extracts inhibited platelet aggregation induced adenosine 5'-diphosphate, collagen, thrombin receptor activator peptide-6 and arachidonic acid, but to a different extent. Also, pomace extract presents antithrombotic activity. Conclusions: Processed tomatoes may have a higher content of health-benefiting compounds than fresh ones. Pomace even presents the best antiplatelet activity. Finally, tomato products may be used as a functional ingredient adding antiplatelet activities to processed foods.
%K tomato
%K tomato products
%K antiplatelet activity
%K phenolic compounds
%K nutrition
%U http://www.mdpi.com/1420-3049/18/9/11526