IT201900000061A1 - Tomato sauce and process for the preparation of said tomato sauce - Google Patents
Tomato sauce and process for the preparation of said tomato sauce Download PDFInfo
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- IT201900000061A1 IT201900000061A1 IT102019000000061A IT201900000061A IT201900000061A1 IT 201900000061 A1 IT201900000061 A1 IT 201900000061A1 IT 102019000000061 A IT102019000000061 A IT 102019000000061A IT 201900000061 A IT201900000061 A IT 201900000061A IT 201900000061 A1 IT201900000061 A1 IT 201900000061A1
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- tomato sauce
- sauce
- tomatoes
- tomato
- carotenoids
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Description
“Salsa di pomodoro e processo per la preparazione di detta salsa di pomodoro” "Tomato sauce and process for the preparation of said tomato sauce"
DESCRIZIONE DESCRIPTION
Settore Tecnico dell’Invenzione Technical Sector of the Invention
La presente invenzione si riferisce ad una salsa di pomodoro, in particolare ad una salsa di pomodoro che ha effetti benefici sulla riduzione della colesterolemia e sulla inibizione della osteoporosi. The present invention relates to a tomato sauce, in particular to a tomato sauce which has beneficial effects on the reduction of cholesterolemia and on the inhibition of osteoporosis.
La presente invenzione si riferisce inoltre ad un processo per la preparazione di detta salsa di pomodoro. The present invention also relates to a process for the preparation of said tomato sauce.
Arte nota Known art
Numerose ricerche scientifiche nell’ultimo decennio hanno evidenziato lo stretto legame che esiste tra l’alimentazione e la salute. Oltre agli ormai noti probiotici e prebiotici per il benessere della flora intestinale, la ricerca scientifica insieme all’industria alimentare sta proponendo l’impiego di alimenti contenenti molecole con azioni benefiche per l’uomo, tra i quali: Numerous scientific researches in the last decade have highlighted the close link that exists between nutrition and health. In addition to the now known probiotics and prebiotics for the well-being of the intestinal flora, scientific research together with the food industry is proposing the use of foods containing molecules with beneficial actions for humans, including:
- antiossidanti derivati da frutta e verdura, come carotenoidi, licopene, polifenoli, indoli e quercetina, che si sono rivelati utili per prevenire l’aterosclerosi, i processi di invecchiamento e le infezioni come quelle del tratto urinario; - antioxidants derived from fruits and vegetables, such as carotenoids, lycopene, polyphenols, indoles and quercetin, which have been shown to be useful in preventing atherosclerosis, aging processes and infections such as those of the urinary tract;
- steroli vegetali e betaglucani, che hanno dimostrato di avere effetti ipocolesterolemizzanti; - plant sterols and beta-glucans, which have been shown to have cholesterol-lowering effects;
- flavonoidi della soia, che sono si sono rivelati utili per prevenire l’osteoporosi. - soy flavonoids, which have been shown to be useful in preventing osteoporosis.
È evidente che lo sviluppo di questi cosiddetti “alimenti funzionali” dipende notevolmente dalla letteratura scientifica che occorre produrre per dare validità scientifica ed autorevolezza a questi prodotti. It is evident that the development of these so-called "functional foods" depends greatly on the scientific literature that must be produced to give scientific validity and authority to these products.
Ad oggi numerose ricerche hanno dimostrato che i prodotti derivati dal latte, come lo yogurt, arricchiti con steroli vegetali, riducono il colesterolo in misura variabile del 10-15%. To date, numerous researches have shown that milk-derived products, such as yogurt, enriched with plant sterols, reduce cholesterol by 10-15%.
Tuttavia, di un siffatto effetto positivo non possono beneficiare coloro che sono affetti da intolleranza al lattosio (e che in Italia rappresentano circa il 40% della popolazione). However, those suffering from lactose intolerance (and who in Italy represent about 40% of the population) cannot benefit from such a positive effect.
Altre ricerche hanno dimostrato che i cereali che apportano betaglucani (in particolare crusca di avena e orzo perlato) riducono del 10% la colesterolemia. Other research has shown that cereals that provide beta-glucans (in particular oat bran and pearl barley) reduce cholesterolemia by 10%.
Tuttavia le dosi giornaliere consigliate da assumere sono di almeno 3 grammi, il che implica l’assunzione di porzioni giornaliere di cereali non inferiori ai 100 grammi, che sono controindicate nei soggetti affetti da IBS o sindrome dell’intestino irritabile (che in Italia rappresentano il 20-40% della popolazione) e in quelli a rischio di deficit di micronutrienti. Relativamente all’osteoporosi, numerose ricerche hanno ampiamente dimostrato che i flavonoidi della soia prevengono l’osteoporosi. However, the recommended daily doses to be taken are at least 3 grams, which implies the intake of daily portions of cereals not less than 100 grams, which are contraindicated in subjects suffering from IBS or irritable bowel syndrome (which in Italy represent the 20-40% of the population) and in those at risk of micronutrient deficiency. With regard to osteoporosis, numerous researches have amply demonstrated that soy flavonoids prevent osteoporosis.
Tuttavia, l’uso di tali molecole non sarebbe del tutto scevro da rischi poiché si tratta di analoghi degli estrogeni che aumentano il rischio tromboembolico. However, the use of these molecules would not be completely risk-free since they are estrogen analogues that increase the thromboembolic risk.
È peraltro noto che i farmaci attualmente disponibili per la cura dell’ipercolesterolemia così come quelli per l’osteoporosi, sono gravati da numerosi effetti secondari avversi, quali miopatie e rabdomiolisi, per i primi, e osteonecrosi dei mascellari e fratture atipiche, per i secondi. It is also known that the drugs currently available for the treatment of hypercholesterolemia as well as those for osteoporosis are burdened by numerous adverse side effects, such as myopathies and rhabdomyolysis, for the former, and osteonecrosis of the jaws and atypical fractures, for the latter. .
Poiché l’ipercolesterolemia e l’osteoporosi spesso coesistono, esiste anche un problema legato alla politerapia che, nei soggetti anziani, aumenta il rischio di eventi avversi. Since hypercholesterolemia and osteoporosis often coexist, there is also a problem related to polypharmacy which, in elderly subjects, increases the risk of adverse events.
Pertanto, è sentita nel settore l’esigenza di sviluppare un alimento funzionale che coniughi l’effetto ipocolesterolemizzante a quello antiosteoporotico e che, al tempo stesso, sia ben tollerato e consolidato nelle abitudini alimentari. Therefore, the need is felt in the sector to develop a functional food that combines the cholesterol-lowering effect with the anti-osteoporotic effect and that, at the same time, is well tolerated and consolidated in eating habits.
Nello stato dell’arte, per fare rendere “funzionale” un alimento si è attuata la strategia di scegliere tra i semi migliori oppure si è ricorso ad incroci tra piante. In the state of the art, in order to make a food "functional", the strategy of choosing among the best seeds was implemented or cross-breeding between plants was used.
Tuttavia questi metodi classici presentano l’inconveniente di avere tempistiche piuttosto lunghe. However, these classic methods have the drawback of having rather long times.
In tempi più recenti sono stati messi a punto metodi definiti biotecnologici o di ingegneria genetica, che consistono nel trasferimento di geni tra piante o da batteri, per lo sviluppo di piante transgeniche. In more recent times, methods defined as biotechnological or genetic engineering have been developed, which consist in the transfer of genes between plants or from bacteria, for the development of transgenic plants.
Alcuni ricercatori hanno utilizzato, ad esempio, metodologie di trasformazione dei cloroplasti, inserendo nel plastidio un gene che codifica per una licopene β-ciclasi, portando ad un aumento di β-carotene nei frutti senza influire sul contenuto totale di carotenoidi. Altri hanno cercato di aumentare il contenuto delle xantofille mediante la sovraespressione dei geni LYCB di Arabidopsis thaliana e CHY di Capsicum annum L. (peperone) sotto il controllo del promotore PDS che ha permesso di aumentare il contenuto di zeaxantina e βcriptoxantina. Some researchers have used, for example, methods of transformation of chloroplasts, inserting in the plastid a gene that codes for a lycopene β-cyclase, leading to an increase of β-carotene in the fruits without affecting the total content of carotenoids. Others have tried to increase the content of xanthophylls by overexpression of the LYCB genes of Arabidopsis thaliana and CHY of Capsicum annum L. (pepper) under the control of the PDS promoter which allowed to increase the content of zeaxanthin and β-cryptoxanthin.
Scopo principale della presente invenzione è quello di sviluppare un alimento funzionale che coniughi l’effetto ipocolesterolemizzante a quello antiosteoporotico e che, al tempo stesso, sia ben tollerato e consolidato nelle abitudini alimentari. The main purpose of the present invention is to develop a functional food that combines the cholesterol-lowering effect with the anti-osteoporotic effect and that, at the same time, is well tolerated and consolidated in eating habits.
Altro scopo della presente invenzione è quello di sviluppare un processo per la preparazione di detto alimento funzionale che abbia tempistiche ridotte ed eviti il riscorso a piante transgeniche. Another object of the present invention is to develop a process for the preparation of said functional food which has reduced timing and avoids the use of transgenic plants.
Questi ed altri scopi sono raggiunti dalla salsa di pomodoro e dal relativo processo di preparazione come rivendicati nelle unite rivendicazioni. These and other purposes are achieved by the tomato sauce and the related preparation process as claimed in the appended claims.
Descrizione dell’invenzione Description of the invention
Studi epidemiologici dimostrano che le popolazioni che consumano abitualmente abbondanti quantità di frutta e verdura, sono maggiormente protette dall’incidenza di patologie cardiovascolari e altre cronico-degenerative. Epidemiological studies show that populations that habitually consume large quantities of fruit and vegetables are better protected from the incidence of cardiovascular and other chronic-degenerative diseases.
In particolare, studi epidemiologici hanno dimostrato che il consumo di pomodori riduce il rischio di patologie mediate dalle specie reattive dell’ossigeno. In particular, epidemiological studies have shown that the consumption of tomatoes reduces the risk of pathologies mediated by reactive oxygen species.
Un alimento di origine vegetale, pur contenendo uno o più fitonutrienti, deve comunque essere “funzionalizzato”, ossia modificato con particolari tecniche per aumentarne il contenuto. A food of vegetable origin, even if it contains one or more phytonutrients, must in any case be "functionalized", ie modified with particular techniques to increase its content.
La presente invenzione si riferisce ad una salsa di pomodoro che è “funzionalizzata” al fine di aumentare il contenuto di carotenoidi. The present invention relates to a tomato sauce which is "functionalized" in order to increase the carotenoid content.
Preferibilmente, l’arricchimento in carotenoidi è tale da aumentare il contenuto di detti carotenoidi fino ad un valore uguale o superiore a 3,5 mg per grammo di salsa. Preferably, the enrichment in carotenoids is such as to increase the content of said carotenoids up to a value equal to or greater than 3.5 mg per gram of sauce.
L’arricchimento in carotenoidi nella quantità sopra indicata consente vantaggiosamente di inibire la sintesi epatica del colesterolo e ridurre la colesterolemia e, al tempo stesso, di preservare la massa ossea inibendone la perdita. Enrichment in carotenoids in the amount indicated above advantageously allows to inhibit the hepatic synthesis of cholesterol and reduce cholesterolemia and, at the same time, to preserve bone mass by inhibiting its loss.
Inoltre, l’arricchimento in carotenoidi nella quantità sopra indicata ha effetti benefici nel ridurre il rischio di infarto miocardico e patologie connesse. Tali effetti benefici sono correlati al fatto che l’azione ipocolesterolemizzante dei carotenoidi induce meccanismi di protezione dalle patologie cardiovascolari. In addition, the enrichment in carotenoids in the amount indicated above has beneficial effects in reducing the risk of myocardial infarction and related diseases. These beneficial effects are related to the fact that the cholesterol-lowering action of carotenoids induces protective mechanisms against cardiovascular diseases.
Ancora, molti carotenoidi, quali il licopene, la zeaxantina e la luteina, possiedono vantaggiosamente una elevata attività antiossidante che induce un effetto protettivo sulle ossa. Furthermore, many carotenoids, such as lycopene, zeaxanthin and lutein, advantageously possess a high antioxidant activity which induces a protective effect on the bones.
In una forma preferita di realizzazione dell’invenzione, la salsa di pomodoro è arricchita in carotenoidi e detti carotenoidi comprendono il licopene. In a preferred embodiment of the invention, the tomato sauce is enriched in carotenoids and said carotenoids include lycopene.
Vantaggiosamente, la presenza del licopene consente di ridurre i livelli di colesterolo ematico attraverso l’inibizione dell’enzima epatico HMG-CoA reduttasi. Advantageously, the presence of lycopene allows to reduce blood cholesterol levels through the inhibition of the hepatic enzyme HMG-CoA reductase.
La presenza del licopene consente inoltre di proteggere i lipidi plasmatici del fenomeno dell’ossidazione. The presence of lycopene also helps protect plasma lipids from oxidation.
Ancora, la presenza del licopene stimola la proliferazione degli osteoblasti agendo come potente antiossidante e inibendo il danno ossidativo causato dalle specie reattive dell’ossigeno (ROS). Furthermore, the presence of lycopene stimulates the proliferation of osteoblasts by acting as a powerful antioxidant and inhibiting the oxidative damage caused by reactive oxygen species (ROS).
Infine, il licopene inibisce il riassorbimento minerale osteoclastico e la formazione di nuovi osteoclasti. Finally, lycopene inhibits osteoclastic mineral resorption and the formation of new osteoclasts.
In possibili forme di realizzazione dell’invenzione, la salsa di pomodoro può essere eventualmente addizionata di molecole ottenute da matrici vegetali, di molecole di sintesi, di vitamine, di minerali, di fibre, di probiotici o di una qualsiasi combinazione di tali additivi. In possible embodiments of the invention, the tomato sauce can optionally be added with molecules obtained from vegetable matrices, synthetic molecules, vitamins, minerals, fibers, probiotics or any combination of such additives.
In una forma di realizzazione preferita dell’invenzione, la salsa di pomodoro è priva di sale, vale a dire che non viene aggiunto sale alla salsa. In a preferred embodiment of the invention, the tomato sauce is free of salt, that is, no salt is added to the sauce.
In una forma di realizzazione preferita dell’invenzione, la salsa di pomodoro è inoltre priva di acido citrico. In a preferred embodiment of the invention, the tomato sauce is also free of citric acid.
Da tutto quanto sopra sarà evidente alla persona esperta del ramo che la salsa di pomodoro secondo l’invenzione ha il vantaggio di un duplice effetto combinato: ipocolesterolemizzante e antiosteoporotico. From all of the above, it will be evident to those skilled in the art that the tomato sauce according to the invention has the advantage of a dual combined effect: cholesterol-lowering and anti-osteoporotic.
La salsa di pomodoro secondo l’invenzione raggiunge pertanto lo scopo sopra prefissato, in quanto nello stato dell’arte non esiste un alimento funzionale che abbia il duplice effetto di ridurre il colesterolo e prevenire l’osteoporosi. The tomato sauce according to the invention therefore achieves the aforementioned purpose, as in the state of the art there is no functional food that has the dual effect of reducing cholesterol and preventing osteoporosis.
Sarà inoltre evidente alla persona esperta del ramo che – a differenza di altri alimenti funzionali noti nello stato dell’arte – la salsa di pomodoro secondo l’invenzione sarà accessibile anche a soggetti affetti da intolleranza al lattosio e/o da sindrome dell’intestino irritabile (IBS). It will also be evident to the person skilled in the art that - unlike other functional foods known in the state of the art - the tomato sauce according to the invention will also be accessible to subjects suffering from lactose intolerance and / or irritable bowel syndrome. (IBS).
Secondo l’invenzione, il processo per la preparazione della salsa di pomodoro sopra descritta è un processo sostanzialmente completamente biologico. According to the invention, the process for the preparation of the tomato sauce described above is a substantially completely biological process.
In particolare, secondo l’invenzione il processo per la preparazione della salsa di pomodoro sopra descritta si basa sulla tecnica agronomica del “ripening” (maturazione). In particular, according to the invention, the process for the preparation of the tomato sauce described above is based on the agronomic technique of "ripening" (ripening).
Si tratta di un processo agronomico che consente al pomodoro di raggiungere gli stadi di maturazione più avanzati. It is an agronomic process that allows the tomato to reach the most advanced stages of ripeness.
Ciascun frutto ha diversi stadi di maturazione. Nel pomodoro gli stadi di maturazione sono: - Green: la superficie del pomodoro è interamente verde; Each fruit has different stages of ripeness. In the tomato the ripening stages are: - Green: the surface of the tomato is entirely green;
- Breaker: meno del 10% della superficie del pomodoro è rossa; - Breaker: less than 10% of the tomato surface is red;
- Turning: più del 10% e meno del 30% della superficie del pomodoro è rossa; - Turning: more than 10% and less than 30% of the tomato surface is red;
- Pink: più del 30% e meno del 60% della superficie del pomodoro è rossa; - Pink: more than 30% and less than 60% of the tomato surface is red;
- Light Red: più del 60% e meno del 90% della superficie del pomodoro è rossa; - Light Red: more than 60% and less than 90% of the tomato surface is red;
- Red: più del 90% della superficie del pomodoro è rossa. - Red: more than 90% of the tomato surface is red.
La maturazione del pomodoro fino agli stadi di maturazione più avanzati aumenta la concentrazione di carotenoidi, ed in particolare di licopene, in maniera naturale. The ripening of the tomato up to the most advanced stages of ripening increases the concentration of carotenoids, and in particular of lycopene, in a natural way.
I pomodori così selezionati sono raccolti e spremuti per ottenere una salsa. The tomatoes selected in this way are harvested and squeezed to obtain a sauce.
Alla salsa così ottenuta, in modo di per sé noto, possono essere aggiunti sale e acido citrico. La salsa così ottenuta è poi sottoposta ad una fase di raffinazione, nella quale le bucce e i semi dei pomodori sono rimossi, e ad una fase di evaporazione, che consente di addensare la salsa fino alla densità desiderata. Salt and citric acid can be added to the sauce thus obtained, in a per se known manner. The sauce thus obtained is then subjected to a refining phase, in which the peels and seeds of the tomatoes are removed, and to an evaporation phase, which allows the sauce to thicken to the desired density.
Dopo la fase di imbottigliamento, in modo di per sé noto segue la fase di pastorizzazione, seguita dalla fase di raffreddamento. After the bottling phase, in a per se known manner, the pasteurization phase follows, followed by the cooling phase.
Preferibilmente, al fine di ottenere l’inattivazione enzimatica, che mira a bloccare l’attività degli enzimi (poligalatturonasi e pectinesterasi) sulle pectine al fine di ottenere una consistenza ottimale del prodotto finale e limitare i fenomeni di sineresi, a valle della fase di premitura il processo secondo l’invenzione può prevedere una fase di rapido riscaldamento che consente di raggiungere in tempi brevi temperature dell’ordine di 90°C o più. Preferably, in order to obtain enzymatic inactivation, which aims to block the activity of enzymes (polygalacturonase and pectinesterase) on the pectins in order to obtain an optimal consistency of the final product and limit the phenomena of syneresis, downstream of the pressing phase the process according to the invention can provide for a rapid heating phase which allows temperatures of the order of 90 ° C or more to be reached in a short time.
Preferibilmente, al fine di prevenire la degradazione dei carotenoidi (ed in particolare del licopene) dovuta all’ossidazione, il processo secondo l’invenzione può prevedere una fase di aggiunta di antiossidanti, quali acido ascorbico e/o pirofosfato acido di sodio. Preferably, in order to prevent the degradation of carotenoids (and in particular of lycopene) due to oxidation, the process according to the invention can include a step of adding antioxidants, such as ascorbic acid and / or sodium acid pyrophosphate.
Come sopra anticipato, in possibili forme di realizzazione dell’invenzione, la salsa di pomodoro può essere eventualmente addizionata di molecole ottenute da matrici vegetali, di molecole di sintesi, di vitamine, di minerali, di fibre, di probiotici o di una qualsiasi combinazione di tali nutrienti. As anticipated above, in possible embodiments of the invention, the tomato sauce can optionally be added with molecules obtained from vegetable matrices, synthetic molecules, vitamins, minerals, fibers, probiotics or any combination of such nutrients.
Sarà evidente alla persona esperta del ramo che la descrizione qui fornita non deve essere intesa in alcun modo in senso limitativo e numerose modifiche e varianti alla portata del tecnico del settore sono possibili, senza per questo uscire dall’ambito di tutela come definito dalle unite rivendicazioni. It will be evident to the person skilled in the art that the description provided herein must not be construed in any way in a limiting sense and numerous modifications and variations within the reach of the person skilled in the art are possible, without thereby departing from the scope of protection as defined by the attached claims. .
Esempi Examples
Esempio 1 – Salsa di pomodoro Example 1 - Tomato sauce
Una salsa di pomodoro è stata realizzata seguendo il processo sopra descritto. A tomato sauce was made following the process described above.
La salsa di pomodoro ottenuta aveva le seguenti caratteristiche: The tomato sauce obtained had the following characteristics:
Colore Rosso vivace. Vibrant red color.
Valore energetico 26 Kca1/100 ml Energy value 26 Kca1 / 100 ml
Sale 0,60 g Salt 0.60 g
Carotenoidi > 3.5 mg/g Carotenoids> 3.5 mg / g
Salmonella spp, assente Salmonella spp, absent
Listeria monocytogenes assente Listeria monocytogenes absent
E. coli assente E. coli absent
Stafilocchi aurei < 10 ufc/g Staphylococcus aurei <10 cfu / g
Entero batteri < 10 ufc/g Enterus bacteria <10 cfu / g
Lieviti < 10 ufc/g Yeasts <10 cfu / g
Muffe < 10 ufc/g Molds <10 cfu / g
Esempio 2 – Studio sull’efficacia della salsa di pomodoro Example 2 - Study on the effectiveness of tomato sauce
La salsa di pomodoro sopra descritta è stata somministrata a soggetti di sesso femminile in menopausa. The tomato sauce described above was administered to menopausal women.
Gli studi condotti hanno evidenziato che l’assunzione di 150 ml al giorno di detta salsa di pomodoro ha ridotto la fosfatasi alcalina ossea (marcatore di turnover osseo che aumenta in caso di osteoporosi) del 15% in 12 settimane. Studies have shown that the intake of 150 ml per day of said tomato sauce reduced bone alkaline phosphatase (bone turnover marker that increases in case of osteoporosis) by 15% in 12 weeks.
L’assunzione di detta salsa di pomodoro ha ridotto anche il colesterolo ematico del 12% in 12 settimane. The intake of this tomato sauce also reduced blood cholesterol by 12% in 12 weeks.
Inoltre, dopo 12 settimane i soggetti sono stati sottoposti a densitometria ossea ad ultrasuoni ed i risultati di tale densitometria ossea hanno dimostrato che la salsa di pomodoro è in grado di prevenire la perdita di massa ossea in sole12 settimane. Furthermore, after 12 weeks the subjects underwent ultrasound bone densitometry and the results of this bone densitometry showed that tomato sauce is able to prevent bone loss in just 12 weeks.
Al contrario, nei soggetti di controllo densitometria ossea ad ultrasuoni ha evidenziato una perdita di massa ossea media del 30% nel suddetto periodo di 12 settimane. In contrast, ultrasound bone densitometry control subjects showed an average bone mass loss of 30% in the aforementioned 12-week period.
Esempio 3 – Comparazione con yogurt funzionale Example 3 - Comparison with functional yogurt
Sono in corso studi comparativi fra gli effetti benefici della salsa secondo l’invenzione e uno yogurt funzionale. Comparative studies are underway between the beneficial effects of the sauce according to the invention and a functional yogurt.
I primi dati mostrano risultati incoraggianti in merito all’effetto ipocolesterolemizzante della salsa secondo l’invenzione (-12% in 6 settimane), anche quando confrontati con i dati relativi allo yogurt di confronto (che induce una riduzione che va dal 10 al 20% in base al contenuto di steroli). The first data show encouraging results regarding the cholesterol-lowering effect of the sauce according to the invention (-12% in 6 weeks), even when compared with the data relating to the comparison yogurt (which induces a reduction ranging from 10 to 20% based on sterol content).
Occorre inoltre tenere conto del fatto che: It should also be taken into account that:
- la salsa secondo l’invenzione ha anche effetti benefici sull’osteoporosi, cosa che non si riscontra negli yogurt funzionali; - the sauce according to the invention also has beneficial effects on osteoporosis, which is not found in functional yogurts;
- la salsa secondo l’invenzione, a differenza degli yogurt funzionali, è accessibile a soggetti intolleranti al lattosio. - the sauce according to the invention, unlike functional yogurts, is accessible to lactose intolerant subjects.
Claims (10)
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