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Identificador persistente para citar o vincular este elemento: http://hdl.handle.net/10553/44691
Campo DC Valoridioma
dc.contributor.authorPerdomo, F.en_US
dc.contributor.authorCabrera Fránquiz, F.en_US
dc.contributor.authorCabrera, J.en_US
dc.contributor.authorSerra-Majem, L.en_US
dc.date.accessioned2018-11-22T01:42:59Z-
dc.date.available2018-11-22T01:42:59Z-
dc.date.issued2012en_US
dc.identifier.issn0212-1611en_US
dc.identifier.urihttp://hdl.handle.net/10553/44691-
dc.description.abstractBackground 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.en_US
dc.languageengen_US
dc.publisher0212-1611-
dc.relation.ispartofNutrición Hospitalariaen_US
dc.sourceNutricion Hospitalaria[ISSN 0212-1611],v. 27(5), p. 1542-1546en_US
dc.subject.otherRisken_US
dc.subject.otherCarotenoidsen_US
dc.subject.otherAntioxidanten_US
dc.subject.otherCanceren_US
dc.subject.otherConsumptionen_US
dc.subject.otherRetinolen_US
dc.subject.otherHumansen_US
dc.titleInfluence of cooking procedure on the bioavailability of lycopene in tomatoesen_US
dc.typeinfo:eu-repo/semantics/Articleen_US
dc.typeArticleen_US
dc.identifier.doi10.3305/nh.2012.27.5.5908en_US
dc.identifier.scopus84867439109-
dc.identifier.isi000309692400025-
dc.contributor.authorscopusid55348970700-
dc.contributor.authorscopusid37070341600-
dc.contributor.authorscopusid35598975600-
dc.contributor.authorscopusid35596972100-
dc.description.lastpage1546en_US
dc.description.firstpage1542en_US
dc.relation.volume27en_US
dc.investigacionCiencias de la Saluden_US
dc.type2Artículoen_US
dc.contributor.daisngid2597710-
dc.contributor.daisngid11872615-
dc.contributor.daisngid240124-
dc.contributor.daisngid28836-
dc.utils.revisionSíen_US
dc.contributor.wosstandardWOS:Perdomo, F-
dc.contributor.wosstandardWOS:Franquiz, FC-
dc.contributor.wosstandardWOS:Cabrera, J-
dc.contributor.wosstandardWOS:Serra-Majem, L-
dc.date.coverdateOctubre 2012en_US
dc.identifier.ulpgcSíen_US
dc.contributor.buulpgcBU-MEDen_US
dc.description.sjr0,355
dc.description.jcr1,305
dc.description.sjrqQ1
dc.description.jcrqQ3
dc.description.scieSCIE
item.grantfulltextnone-
item.fulltextSin texto completo-
crisitem.author.deptGIR IUIBS: Nutrición-
crisitem.author.deptIU de Investigaciones Biomédicas y Sanitarias-
crisitem.author.deptDepartamento de Ciencias Clínicas-
crisitem.author.orcid0000-0002-9658-9061-
crisitem.author.parentorgIU de Investigaciones Biomédicas y Sanitarias-
crisitem.author.fullNameSerra Majem, Luis-
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