Homemade tomato sauce in the Mediterranean Diet: a rich source of antioxidants protecting against postprandial oxidative stress.

The basic ingredients used to make the Italian soffritto were studied in order to define the polyphenol, antioxidant capacity and lycopene content of homemade or commercial tomato sauces, as well as their contribute in whole wheat or refined wheat pasta. The addition of aromatic herbs to sauces increased polyphenols and antioxidant capacity, with basil providing the biggest boost, whereas ready-made commercial tomato sauces showed the lowest antioxidant values. Cooked whole wheat pasta with homemade tomato sauce offers an enormous amount of antioxidants, which could protect against oxidative stress.