title: Tomato consumption modulates oxidative DNA damage in humans.
abstract: Consumption of a single serving of tomatoes by healthy human volunteers was sufficient to alter levels of oxidative DNA base damage in white cell DNA within 24 h. Levels of the mutagenic oxidized purine base 8-hydroxyguanine decreased, especially in those subjects whose initial levels of this base were higher than the mean. However, total DNA base damage remained unchanged since levels of 8-hydroxyadenine rose. The ability of tomato consumption to modulate oxidative DNA damage in the short term may indicate why daily consumption of fruits and vegetables is beneficial in decreasing cancer incidence.
authors.affiliation: International Antioxidant Research Centre, Guy's, King's and St Thomas's School of Biomedical Sciences, Guy's Campus, London Bridge, London, SE1 9RT, United Kingdom.
authors.forename: A
authors.initials: A
authors.lastname: Rehman
authors.forename: L C
authors.initials: LC
authors.lastname: Bourne
authors.forename: B
authors.initials: B
authors.lastname: Halliwell
authors.forename: C A
authors.initials: CA
authors.lastname: Rice-Evans
mesh_terms: D004247:DNA / Q000097:blood / Q000737:chemistry*; D004249:DNA Damage; D004032:Diet; D005638:Fruit; D006147:Guanine / Q000031:analogs & derivatives / Q000032:analysis; D006801:Humans; D007962:Leukocytes / Q000378:metabolism*; D018551:Solanum lycopersicum; D009369:Neoplasms / Q000453:epidemiology / Q000517:prevention & control; D010084:Oxidation-Reduction; D014675:Vegetables
chemical_list: C024829:8-hydroxyguanine; D006147:Guanine; D004247:DNA