Hypolipidaemic Effect of Lycopene from Red Tomatoes (Solanum lycopersicum L.) and its Potential for the Prevention of Cardiovascular Diseases
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Date
2024-02-01
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Tropical Journal of Natural Product Research
Abstract
The Nutritional and therapeutic benefits of lycopene from red tomatoes and its products cannot
be overemphasized. Therefore, this study aimed to evaluate the hypolipidaemic effect of
lycopene in three different preparations of red tomatoes in hyperlipidemic rats. Forty male
Wistar rats were used for the study. The rats were divided into four groups (A - D) of 10 animals
each. Group A was used as the control and received basal home diet throughout the duration of
the experiment. Groups B, C, and D were fed with hyperlipidemic diets for one month, followed
by lycopene in three different preparations of red tomatoes (Raw tomatoes, Tomato juice, and
Cooked tomatoes) for another one month. Body weight and growth rate of the rats were
monitored. The serum lipid profiles of the rats after administration of the hyperlipidaemic diet as
well as after treatment with red tomato preparations were determined following standard
procedures. Results showed that lycopene reduced weight gain induced by hyperlipidaemic diet,
increased faecal fat content, and significantly reduced hyperlipidaemia in rats. The cooked
tomatoes had the greatest effect in lowering serum total cholesterol, low density lipoprotein, and
increasing high density lipoprotein levels. This suggests that lycopene present in cooked
tomatoes are more readily absorbed in the intestine and therefore achieve higher concentration in
the blood. Based on the findings from this study, dietary red tomatoes rich in lycopene may play
a significant role in weight reduction, and in lowering plasma cholesterol which directly or
indirectly reduces the risk of cardiovascular diseases.