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Tomato consumption modulates oxidative DNA damage in humans
A Rehman1, L C Bourne, B Halliwell
1International Antioxidant Research Centre, Guy's, King's and St Thomas's School of Biomedical Sciences, Guy's Campus, London Bridge, London, SE1 9RT, United Kingdom.
Abstract:
Consumption of a single serving of tomatoes by healthy human volunteers was sufficient to alter levels of oxidative DNA base damage in white cell DNA within 24 h. Levels of the mutagenic oxidized purine base 8-hydroxyguanine decreased, especially in those subjects whose initial levels of this base were higher than the mean. However, total DNA base damage remained unchanged since levels of 8-hydroxyadenine rose. The ability of tomato consumption to modulate oxidative DNA damage in the short term may indicate why daily consumption of fruits and vegetables is beneficial in decreasing cancer incidence.
Insights
Consuming tomatoes reduced harmful 8-hydroxyguanine DNA damage in healthy adults within 24 hours. This dietary effect on oxidative DNA damage may explain how fruits and vegetables help lower cancer risk.
Area of Science:
- Nutritional Science
- Molecular Biology
- Genetics
Background:
- Oxidative DNA damage is implicated in aging and diseases like cancer.
- Dietary factors, particularly antioxidants from fruits and vegetables, are thought to mitigate this damage.
- Understanding the short-term effects of specific foods is crucial for dietary recommendations.
Purpose of the Study:
- To investigate the immediate impact of tomato consumption on oxidative DNA base damage in humans.
- To identify specific DNA damage markers affected by dietary intake of tomatoes.
Main Methods:
- Healthy volunteers consumed a single serving of tomatoes.
- Levels of oxidative DNA base damage, including 8-hydroxyguanine and 8-hydroxyadenine, were measured in white blood cell DNA before and after consumption.
- Changes were analyzed within 24 hours.
Main Results:
- A single tomato serving significantly altered oxidative DNA base damage levels within 24 hours.
- Levels of the mutagenic 8-hydroxyguanine decreased, particularly in subjects with initially higher levels.
- Total DNA base damage remained unchanged due to a concurrent rise in 8-hydroxyadenine levels.
Conclusions:
- Short-term tomato consumption can modulate specific markers of oxidative DNA damage.
- The observed changes suggest a potential mechanism linking dietary intake of tomatoes to reduced cancer incidence.
- Further research into the long-term effects and specific compounds in tomatoes is warranted.