The tomato component may reduce the risk of developing atherosclerosis as it lowers the level of fats in the blood, according to the work of Japanese scientists published in the Molecular Nutrition & Food Research journal.
Tomatoes are one of the most popular crops and contain many health-promoting ingredients.
Scientists led by Dr. Teruo Kawada from the University of Kyoto have now observed that the 9-oxo-octadecadienoic acid present in these vegetables prevents disturbances in fat metabolism, i.e. dyslipidemia. Most often it is characterized by excessively high levels of cholesterol in the blood, and less often – by elevated levels of triglycerides or both groups of fats. Dyslipidemia is often associated with obesity or overweight.
As Dr. Kawada explained, this disorder usually does not produce visible symptoms, but it can lead to the development of serious blood vessel disease – i.e. atherosclerosis and fatty liver (and even cirrhosis of this organ). In order to prevent these diseases, it is necessary to counteract excessively high blood lipids, emphasized the researcher.
Laboratory tests carried out by his team have shown that 9-oxo-octadecadienoic acid stimulates the metabolism of fatty compounds in liver cells (so-called hepatocytes), including intensifies the oxidation of fatty acids and inhibits the accumulation of triglycerides in them.
The relationship works by stimulating the so-called alpha receptors activated by peroxisome proliferators (abbreviated PPAR alpha). These steroid receptors regulate the activity of various genes involved in fat metabolism.
According to the authors of the study, this suggests that enriching your daily diet with tomatoes may be an easy way to alleviate dyslipidemia and prevent atherosclerosis. (PAP)