A recent study shows that tomato and soy juice may help reduce inflammation markers in the body of healthy, obese adults, after four weeks of regular consumption.
The researchers found that consuming this juice, rich in potent plant compounds, led to lower levels of several proteins associated with inflammation, compared to regular tomato juice that did not contain the same combination of bioactive compounds.
Tomato and soy juice contains two key compounds, lycopene and soy isoflavones, both plant-based substances believed to have antioxidant and anti-inflammatory properties. The study showed a significant reduction in three inflammatory markers in the blood, known as indicators of systemic inflammation.
Lycopene is a natural pigment that gives tomatoes their red color, while soy isoflavones belong to plant compounds that mimic some of the effects of estrogen and are produced by plants as part of their biological defense mechanisms.
The study's lead researcher, Jessica Cooperstone, from Ohio State University, explains that the goal of the research is to test the possibility of using dietary interventions as a scientifically accurate means of modifying inflammation in the body, rather than relying on general assumptions about the benefits of foods.
In following up on these results, the research team began a new clinical trial to study the effect of the juice on patients with pancreatitis, with the aim of evaluating its potential as an aid in relieving inflammation associated with the disease.
Researchers from Ohio State University developed this juice based on previous evidence linking tomato and soy consumption to a reduced risk of certain diseases, using high-lycopene tomatoes fortified with soy extracts.
Subsequent studies have also indicated that consumption of this juice is associated with a decrease in certain biomarkers linked to prostate cancer, in addition to potential effects on inflammation and metabolic pathways associated with obesity and chronic diseases.
In this study, 12 obese adult participants consumed two cans a day of tomato and soy juice for four weeks, followed by a break, and then consumed a control tomato juice for an additional four weeks.
The results showed a decrease in three types of inflammatory cytokines: interleukin (IL-5), (IL-12p70), and granulocyte-macrophage colony-stimulating factor (GM-CSF), with a trend toward a decrease in tumor necrosis factor-alpha (TNF-α) without clear statistical significance.
Analysis of urine samples also revealed changes in metabolites associated with metabolic processes, with combined effects observed between the two juices, indicating biological responses that depend not on a single compound, but on a range of plant compounds.
The researchers emphasize that these results require further studies to confirm the mechanisms of influence, but they offer promising indications that nutrition may play a direct role in modifying the biological processes associated with inflammation.
Previous studies on animal models have also supported this hypothesis, as they have shown that tomato and soy juice can reduce inflammation and alleviate the severity of chronic pancreatitis, which reinforces the trend towards studying its effect in a clinical context on humans.
The team points out that current treatments for pancreatitis are primarily based on symptom relief, making any potential nutritional intervention particularly important in improving patients' quality of life.
The study was published in the journal "Molecular Nutrition and Food Research".
