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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.
Biochemical and Biophysical Research Communications
|September 2, 1999
Summary
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.