|Title:||Influence of cooking procedure on the bioavailability of lycopene in tomatoes||Authors:||Perdomo, F.
Cabrera Fránquiz, F.
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|
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