Resumen

ORTIZ, HN; GIACOPINI, MI; ALFONSO P, C  y  BOSCH, V. Efecto antioxidante del tomate (Lycopersicum Esculentum Mill) en la Lipoproteína de alta densidad (Hdl) y en los Microsomas Hepático de la rata. AVFT [online]. 2003, vol.22, n.1, pp.46-52. ISSN 0798-0264.

ABSTRACT     To explore the antioxidant potential of tomato we submitted adults rats to three diets: I, II or III, containing 0%, 5% or 10% w/w tomato extract, respectively. After 9 continuos weeks of treatment, the animals were exanguinated by heart punction. Liver microsomes and plasma high-density lipoproteins were obtained by preparative ultracentrifugation. Fatty acid composition of HDL and microsomes was determined by gas-liquid chromatography. Both, HDL and liver microsomes samples were challenged with an oxidant stress by exposing to a mixture of Fe2+/ascorbate. Thereafter, MDA/mg protein was analized. Results show that in diet I group, MDA production was significantly increased as compared to II and III. Inter-dietary results of fatty acids showed that there was no difference in fatty acids n-6 series. On the contrary, n-3 series was higher in HDL of diet I group. In conclusion, tomato consumption in the rat diminished the susceptibility to the oxidation of hepatic microsomes and HDL.

Palabras clave : Antioxidant of the tomato; HDL; Hepatics microsomes.