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Items: 1 to 20 of 107

1.

Bioavailability of phytochemical constituents from a novel soy fortified lycopene rich tomato juice developed for targeted cancer prevention trials.

Bohn T, Blackwood M, Francis D, Tian Q, Schwartz SJ, Clinton SK.

Nutr Cancer. 2013;65(6):919-29. doi: 10.1080/01635581.2011.630156. Epub 2011 Nov 18.

2.

Lycopene from heat-induced cis-isomer-rich tomato sauce is more bioavailable than from all-trans-rich tomato sauce in human subjects.

Unlu NZ, Bohn T, Francis DM, Nagaraja HN, Clinton SK, Schwartz SJ.

Br J Nutr. 2007 Jul;98(1):140-6. Epub 2007 Mar 29.

PMID:
17391568
3.

Chronic ingestion of lycopene-rich tomato juice or lycopene supplements significantly increases plasma concentrations of lycopene and related tomato carotenoids in humans.

Paetau I, Khachik F, Brown ED, Beecher GR, Kramer TR, Chittams J, Clevidence BA.

Am J Clin Nutr. 1998 Dec;68(6):1187-95.

PMID:
9846845
4.

Carotenoids in human buccal mucosa cells after 4 wk of supplementation with tomato juice or lycopene supplements.

Paetau I, Rao D, Wiley ER, Brown ED, Clevidence BA.

Am J Clin Nutr. 1999 Oct;70(4):490-4.

5.

Enhanced bioavailability of lycopene when consumed as cis-isomers from tangerine compared to red tomato juice, a randomized, cross-over clinical trial.

Cooperstone JL, Ralston RA, Riedl KM, Haufe TC, Schweiggert RM, King SA, Timmers CD, Francis DM, Lesinski GB, Clinton SK, Schwartz SJ.

Mol Nutr Food Res. 2015 Apr;59(4):658-69. doi: 10.1002/mnfr.201400658. Epub 2015 Mar 10.

8.

Influence of olive oil on carotenoid absorption from tomato juice and effects on postprandial lipemia.

Arranz S, Martínez-Huélamo M, Vallverdu-Queralt A, Valderas-Martinez P, Illán M, Sacanella E, Escribano E, Estruch R, Lamuela-Raventos RM.

Food Chem. 2015 Feb 1;168:203-10. doi: 10.1016/j.foodchem.2014.07.053. Epub 2014 Jul 15.

PMID:
25172701
9.

A combination of tomato and soy products for men with recurring prostate cancer and rising prostate specific antigen.

Grainger EM, Schwartz SJ, Wang S, Unlu NZ, Boileau TW, Ferketich AK, Monk JP, Gong MC, Bahnson RR, DeGroff VL, Clinton SK.

Nutr Cancer. 2008;60(2):145-54. doi: 10.1080/01635580701621338.

PMID:
18444145
10.

Effects of tomato juice consumption on plasma and lipoprotein carotenoid concentrations and the susceptibility of low density lipoprotein to oxidative modification.

Maruyama C, Imamura K, Oshima S, Suzukawa M, Egami S, Tonomoto M, Baba N, Harada M, Ayaori M, Inakuma T, Ishikawa T.

J Nutr Sci Vitaminol (Tokyo). 2001 Jun;47(3):213-21.

PMID:
11575576
11.

Influence of lycopene and vitamin C from tomato juice on biomarkers of oxidative stress and inflammation.

Jacob K, Periago MJ, Böhm V, Berruezo GR.

Br J Nutr. 2008 Jan;99(1):137-46. Epub 2007 Jul 19.

PMID:
17640421
12.
13.

Accumulation and clearance of capsanthin in blood plasma after the ingestion of paprika juice in men.

Oshima S, Sakamoto H, Ishiguro Y, Terao J.

J Nutr. 1997 Aug;127(8):1475-9.

14.

A food-based formulation provides lycopene with the same bioavailability to humans as that from tomato paste.

Richelle M, Bortlik K, Liardet S, Hager C, Lambelet P, Baur M, Applegate LA, Offord EA.

J Nutr. 2002 Mar;132(3):404-8.

15.

Changes in plasma and oral mucosal lycopene isomer concentrations in healthy adults consuming standard servings of processed tomato products.

Allen CM, Schwartz SJ, Craft NE, Giovannucci EL, De Groff VL, Clinton SK.

Nutr Cancer. 2003;47(1):48-56.

PMID:
14769537
17.

Lycopene is more bioavailable from tomato paste than from fresh tomatoes.

Gärtner C, Stahl W, Sies H.

Am J Clin Nutr. 1997 Jul;66(1):116-22.

PMID:
9209178
18.

Tomato juice supplementation in young women reduces inflammatory adipokine levels independently of body fat reduction.

Li YF, Chang YY, Huang HC, Wu YC, Yang MD, Chao PM.

Nutrition. 2015 May;31(5):691-6. doi: 10.1016/j.nut.2014.11.008. Epub 2014 Dec 13.

PMID:
25837214
19.

A comparison of plasma and prostate lycopene in response to typical servings of tomato soup, sauce or juice in men before prostatectomy.

Grainger EM, Hadley CW, Moran NE, Riedl KM, Gong MC, Pohar K, Schwartz SJ, Clinton SK.

Br J Nutr. 2015 Aug 28;114(4):596-607. doi: 10.1017/S0007114515002202. Epub 2015 Jul 23.

PMID:
26202168
20.

Soy food consumption does not lower LDL cholesterol in either equol or nonequol producers.

Thorp AA, Howe PR, Mori TA, Coates AM, Buckley JD, Hodgson J, Mansour J, Meyer BJ.

Am J Clin Nutr. 2008 Aug;88(2):298-304.

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