Bioactive Compounds of Cooked Tomato Sauce Modulate Oxidative Stress and Arachidonic Acid Cascade Induced by Oxidized LDL in Macrophage Cultures

Sofrito is a mix of tomato, onion, garlic, and olive oil, which contains phenolic compounds and carotenoids. Consumption of tomato-based sofrito has been related to a lower risk of cardiovascular events, but the mechanisms behind such beneficial effects remain unclear. This study aimed to analyze th...

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Detalles Bibliográficos
Autores principales: Storniolo, Carolina E., Sacanella, Ignasi, Mitjavila, María T., Lamuela-Raventos, Rosa M., Moreno, Juan J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6722768/
https://www.ncbi.nlm.nih.gov/pubmed/31412595
http://dx.doi.org/10.3390/nu11081880

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6722768/
https://www.ncbi.nlm.nih.gov/pubmed/31412595
http://dx.doi.org/10.3390/nu11081880

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