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http://hdl.handle.net/10553/44691
Title: | Influence of cooking procedure on the bioavailability of lycopene in tomatoes | Authors: | Perdomo, F. Cabrera Fránquiz, F. Cabrera, J. Serra-Majem, L. |
Keywords: | Risk Carotenoids Antioxidant Cancer Consumption, et al |
Issue Date: | 2012 | Publisher: | 0212-1611 | Journal: | Nutrición Hospitalaria | Abstract: | Background and objective: The aim of this study was to evaluate the influence of raw and processed tomato consumption on plasma lycopene concentration in healthy volunteers. A cross-over dietary intervention study was employed.Patients and methods: Fifteen healthy subjects were included in the study. Plasma lycopene concentration was assayed by HPLC.Results: Raw crushed tomato consumption did not significantly influence plasma lycopene concentration. Consumption of raw crushed tomato with olive oil and cooked tomatoes with olive oil, significantly increased blood lycopene levels. | URI: | http://hdl.handle.net/10553/44691 | ISSN: | 0212-1611 | DOI: | 10.3305/nh.2012.27.5.5908 | Source: | Nutricion Hospitalaria[ISSN 0212-1611],v. 27(5), p. 1542-1546 |
Appears in Collections: | Artículos |
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