| Autor: |
Storniolo CE; Department of Nutrition, Food Sciences and Gastronomy, School of Pharmacy and Food Sciences, University of Barcelona, 08921 Barcelona, Spain.; Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08921 Barcelona, Spain., Sacanella I; Department of Nutrition, Food Sciences and Gastronomy, School of Pharmacy and Food Sciences, University of Barcelona, 08921 Barcelona, Spain.; Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08921 Barcelona, Spain., Mitjavila MT; Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08921 Barcelona, Spain.; Department of Immunology, Physiology and Cell Biology, School of Biology, University of Barcelona, 08028 Barcelona, Spain., Lamuela-Raventos RM; Department of Nutrition, Food Sciences and Gastronomy, School of Pharmacy and Food Sciences, University of Barcelona, 08921 Barcelona, Spain.; Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08921 Barcelona, Spain.; CIBER Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain., Moreno JJ; Department of Nutrition, Food Sciences and Gastronomy, School of Pharmacy and Food Sciences, University of Barcelona, 08921 Barcelona, Spain. jjmoreno@ub.edu.; Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08921 Barcelona, Spain. jjmoreno@ub.edu.; CIBER Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain. jjmoreno@ub.edu. |
| Abstrakt: |
Sofrito is a mix of tomato, onion, garlic, and olive oil, which contains phenolic compounds and carotenoids. Consumption of tomato-based sofrito has been related to a lower risk of cardiovascular events, but the mechanisms behind such beneficial effects remain unclear. This study aimed to analyze the effects of representative sofrito compounds such as naringenin, hydroxytyrosol, lycopene, and β-carotene on mechanisms involved in the pathogenesis of atherosclerosis. We demonstrated that both phenolic compounds and both carotenoids studied were able to inhibit low density lipoproteins (LDL) oxidation, as well as oxidative stress and eicosanoid production induced by oxidized LDL (oxLDL) in macrophage cultures. These effects were not the consequences of disturbing oxLDL uptake by macrophages. Finally, we observed an additive effect of these sofrito compounds, as well as the activity of a main naringenin metabolite, naringenin 7- O -β-d-glucuronide on LDL oxidation and oxidative stress. |
