151. Content variations of the tomato saponin esculeoside A in various processed tomatoes
- Author
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Toshihiro Nohara, Masateru Ono, Tsuyoshi Ikeda, Mona El-Aasr, Hideyuki Manabe, Yukio Fujiwara, and Yoshihiro Murakami
- Subjects
chemistry.chemical_classification ,Hot Temperature ,Sapogenins ,Food Handling ,Microwave oven ,fungi ,Pharmacology toxicology ,Saponin ,food and beverages ,Tomato products ,Food handling ,Freeze-drying ,Freeze Drying ,Steroidal hormones ,Solanum lycopersicum ,chemistry ,Molecular Medicine ,Food science ,Health food ,Microwaves - Abstract
A tomato saponin, esculeoside A, may be metabolized into various steroidal hormones such as pregnane derivatives that are expected to exhibit various bioactivities in the body, such as anti-osteoporosis, anti-menopausal disorder and anti-tumor actions. Therefore, we attempted to examine the esculeoside A contents of fresh tomatoes, tomatoes boiled in water, tomatoes heated using a microwave oven, freeze-dried tomatoes, and commercially available processed tomato products contained in plastic bottles and cans, in order to develop a health food.
- Published
- 2010
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