Eduardo Fuentes, Andrés Trostchansky*, Lívia M. Reguengo, Mario R.M. Junior and Iván Palomo* Pages 1716 - 1724 ( 9 )
Cardiovascular diseases (CVD) currently account for nearly half of non-communicable diseases. Epidemiological studies have demonstrated the cardiovascular protective role of a diet rich in vegetables and fruits. In this context, our research outcomes have demonstrated the antiplatelet activities of fruits and vegetable extracts widely consumed, among which tomato was highlighted in our lab work. Tomato pomace, a major byproduct of tomato paste production, consists of skin and seeds and is a rich source of bioactive compounds. Tomato pomace has potent antithrombotic effects, even greater than the tomato. Given the large volumes of an industrial generation of tomato pomace, there is an opportunity to use this by-product to obtain a functional product with antiaggregant and antithrombotic properties that could be useful as an additive in health foods and thus prevent CVD. This review will focus on the platelet as the target for the antithrombotic actions exerted by the different bioactive compounds present in tomato pomace.
cardiovascular diseases, platelets, antithrombotic, platelet aggregation, tomato pomace, polyphenols, lycopene.
Thrombosis Research Center, Medical Technology School, Department of Clinical Biochemistry and Immunohaematology, Faculty of Health Sciences, Universidad de Talca, Talca, Departamento de Bioquimica and Center for Free Radical and Biomedical Research, Facultad de Medicina, Universidad de la Republica, Montevideo, Faculty of Food Engineering, University of Campinas – UNICAMP, 13083-970, Campinas, SP, Faculty of Food Engineering, University of Campinas – UNICAMP, 13083-970, Campinas, SP, Thrombosis Research Center, Medical Technology School, Department of Clinical Biochemistry and Immunohaematology, Faculty of Health Sciences, Universidad de Talca, Talca