Please use this identifier to cite or link to this item: 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, p. 1542-1546
Appears in Collections:Artículos
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