Title:Antiplatelet Effects of Bioactive Compounds Present in Tomato Pomace
Volume: 22
Issue: 15
Author(s): Eduardo Fuentes, Andrés Trostchansky*, Lívia M. Reguengo, Mario R.M. Junior and Iván Palomo*
Affiliation:
- Departamento de Bioquimica and Center for Free Radical and Biomedical Research, Facultad de Medicina, Universidad de la Republica, Montevideo,Uruguay
- Thrombosis Research Center, Medical Technology School, Department of Clinical Biochemistry and Immunohaematology, Faculty of Health Sciences, Universidad de Talca, Talca,Chile
Keywords:
cardiovascular diseases, platelets, antithrombotic, platelet aggregation, tomato pomace, polyphenols, lycopene.
Abstract: 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.
