Tomato pomace-derived nitrated fatty acids: Synthesis and antiplatelet activity.

This study investigates the antiplatelet properties of tomato pulp to combat cardiovascular diseases. Notably, it examines the formation of nitrated fatty acids (NO-FA) in tomato pomace, renowned for its potential antiplatelet effects. Through diverse assays, including tandem mass spectrometry, microplate-based platelet aggregation, and flow cytometry, the research identifies NO-OA, NO-LA, and NO-LnA as pivotal antiplatelet compounds. It demonstrates the concentration-dependent antiplatelet effects of nitrated tomato pomace against thrombin receptor activator peptide 6 (TRAP-6) and collagen-induced platelet activation, alongside the modulation of platelet activation markers. Additionally, synergistic effects were observed with nitrated tomato pomace extracts. The findings suggest therapeutic potential for NO-FA derived from tomato pomace in preventing blood clot formation, with nitrated extracts exhibiting superior efficacy compared to non-nitrated ones. This research highlights the promising role of natural products, such as tomato pomace, in mitigating cardiovascular risks and proposes novel strategies for population health enhancement and cardiovascular disease management.