Anti-Thrombotic Properties of Tomato
Asim K. Duttaroy
Affiliation: Faculty of Medicine,University of Oslo, POB 1046 Blindern, N-0316 Oslo, Norway.
There is compelling evidence for tomatoes to be considered as cardiovascular protective foods, due to the presence in tomatoes of many nutrients which have been associated with theoretical or proven effects on the cardiovascular system. However, despite an inverse association found for high intakes of tomato-based products, dietary lycopene was not strongly associated with the risk of cardiovascular disease (CVD). This indicates that other unidentified compounds in tomatoes may have cardioprotective effects. We identified potent anti-platelet factors in tomato extracts, which inhibited platelet aggregation and discussed recent patents in this field. There is increasing evidence that acute clinical manifestations of coronary atherosclerotic disease are caused by plaque disruption and subsequent plateletthrombus formation. Platelet activity can influence the progression of disease as well as the stability of atherosclerotic plaques. The observed cardiovascular benefits attributed to the tomato could be linked to antiplatelet activity and thus suppression of platelet function in vivo. This type of natural anti-thrombotic agent could have an application in primary prevention of CVD.
Keywords: ADP, Antioxidants, Anti-platelet factors, Anti-thrombotic, Apple, Atherosclerosis, Biogel P2 column, Blood, Cardiovascular disease (CVD), Fruits
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