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Tomato powder, not tomato extract or lycopene, attenuates alcohol‐induced hepatic inflammatory foci and steatosis in rats
Author(s) -
Stice Camilla Peach,
Liu Chun,
Greenberg Andrew S,
Ausman Lynne M,
Wang XiangDong
Publication year - 2013
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.27.1_supplement.638.12
Subject(s) - steatosis , lycopene , liquid diet , alcohol , fatty liver , medicine , carotenoid , ethanol , chemistry , food science , endocrinology , biochemistry , disease
Alcoholic fatty liver disease (AFLD) is a major cause of morbidity and mortality worldwide. Consumption of tomatoes, rich in the carotenoid lycopene (LYC), is associated with decreased risk of chronic disease. However, our previous results show a negative interaction between alcohol consumption and supplementation with LYC. The present study aims to investigate the potential protective effects of tomato powder (TP, representative of whole tomato) and tomato extract (TE, lipid soluble tomato components) against AFLD development in male Wistar rats. Animals were group pair‐fed with Lieber‐DeCarli liquid diet (LD) or alcoholic liquid diet (ALD, 36% energy from ethanol) and supplemented with LYC, TP, or TE to provide 1.1 mg/kg BW LYC for 4 weeks. We observed a significant increase in both hepatic steatosis and inflammatory foci in rats consuming ALD as compared to LD. LYC supplementation had no effect on the degree of steatosis and, consistent with our previous results, significantly increased inflammatory foci in rats fed ALD. Interestingly, dietary TP significantly reduced the severity of both steatosis and inflammatory foci in rats fed ALD, whereas TE had no effect on either outcome. This study reveals the protective effects of TP supplementation against AFLD development and further highlights the potential detrimental interaction of alcohol and supplementation with a single nutrient in replace of whole food. Grant Funding Source : USDA 1950–51000‐064S