Genetically Engineered Tomatoes May Help Improve Cholesterol Levels
The peptide-enhanced tomatoes may work in large part by reducing the amount of the LPAs in the small intestine, suggests a new study.
The peptide-enhanced tomatoes may work in large part by reducing the amount of the LPAs in the small intestine, suggests a new study.
The tomatoes, created at UCLA, produce a small peptide called 6F that mimics the action of apoA-1, the chief protein in HDL. They reported that small amounts of a specific type of lipid in the small intestine could play a greater role than earlier thought in generating the high cholesterol levels and inflammation that lead to clogged arteries.
The panel of researchers added 2.2 percent (by weight) of freeze-dried tomato powder from the peptide-enhanced tomatoes to low-fat, low-cholesterol mouse chow that was supplemented with LPAs. Besides, they also added the same dose of the peptide-enhanced tomatoes to the high-fat high- cholesterol diet.
It was found that the addition to both diets prevented an increase in the level of LPAs in the small intestine and also stopped increases in "bad" cholesterol, decreases in "good" cholesterol and systemic inflammation. On the other hand, tomatoes that did not contain the peptide had no effect.
The study appeared in the Journal of Lipid Research.
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Source: Agency News Nov 15, 2013
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