Format

Send to

Choose Destination
Nutr Hosp. 2012 Sep-Oct;27(5):1542-6. doi: 10.3305/nh.2012.27.5.5908.

[Influence of cooking procedure on the bioavailability of lycopene in tomatoes].

[Article in Spanish]

Author information

1
Facultad de Ciencias de la Salud, Universidad de Las Palmas de Gran Canaria, Las Palmas de Gran Canaria, España.

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.

PMID:
23478703
DOI:
10.3305/nh.2012.27.5.5908
[Indexed for MEDLINE]
Free full text

Supplemental Content

Full text links

Icon for Scientific Electronic Library Online
Loading ...
Support Center