Skip to main content
ARS Home » Northeast Area » Beltsville, Maryland (BHNRC) » Beltsville Human Nutrition Research Center » Food Components and Health Laboratory » Research » Research Project #436396

Research Project: Modulation of Inflammation in Obese Individuals After Consuming a Functional Tomato-Soy Juice

Location: Food Components and Health Laboratory

Project Number: 8040-51000-059-10-S
Project Type: Non-Assistance Cooperative Agreement

Start Date: May 31, 2019
End Date: Jan 28, 2021

Objective:
The objectives of this research are to evaluate anti-inflammatory properties of a novel high lycopene tomato-soy juice compared to a control, very low carotenoid variety tomato juice (containing virtually no lycopene/carotenoids, and no isoflavones) in obese individuals and to compare changes in metabolic signatures of phytochemicals and anti-inflammatory compounds following consumption of tomato-soy or low carotenoid tomato juice in obese individuals.

Approach:
A human clinical trial will be conducted using unique tomato products developed by Ohio State University. Because bioactive components derived from tomatoes and soy can also act directly upon immune effector cells, the effects of a high lycopene tomato-soy juice consumption will be assessed and compared to a low carotenoid tomato juice control (without lycopene or isoflavones), on inflammation in humans. In a randomized, cross over study, obese individuals will consume either tomato-soy or low carotenoid tomato juice for 4 weeks. Changes in pro-inflammatory cytokines and other soluble factors in plasma will be assessed, in addition to isolating blood cells and subjecting them to inflammatory stimuli and measuring the resulting biological response.