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Research Article Open Access
Tomatoes and its products are good source of antioxidant like vitamin C, vitamin E, β-carotene, phenolic acids, flavonoids and lycopene. The bioavailability of these components is influenced by various factors including processing technology. This investigation was aimed to study the effect of raw and processed tomato supplementation on plasma total antioxidant capacity. For this study, 30 healthy female subjects (aged 21-23 years) were selected and divided into three equal groups. The subjects of groups II and III were supplemented with raw and processed tomatoes respectively for 30 days whereas group I was considered as control group. Their fasting blood samples were collected and analyzed for plasma vitamins C, A and E, Plasma and RBC glutathione, total antioxidant capacity and lipid profile, before and after tomato supplementation. Plasma vitamin C and RBC glutathione were increased significantly in group II and III. Plasma vitamin A was significantly increased in group II whereas plasma vitamin E was significantly increased in group III. Plasma total antioxidant capacity did not show significant change in group II and III. Thus, the daily supplementation of raw or processed tomato helps in maintaining the normal plasma antioxidant status and helps in preventing the chronic diseases.
Tomato, Processing, Antioxidants, Antioxidant