385 related articles for article (PubMed ID: 15309458)
1. Effect of domestic cooking on human bioavailability of naringenin, chlorogenic acid, lycopene and beta-carotene in cherry tomatoes.
Bugianesi R; Salucci M; Leonardi C; Ferracane R; Catasta G; Azzini E; Maiani G
Eur J Nutr; 2004 Dec; 43(6):360-6. PubMed ID: 15309458
[TBL] [Abstract][Full Text] [Related]
2. Increases in plasma lycopene concentration after consumption of tomatoes cooked with olive oil.
Fielding JM; Rowley KG; Cooper P; O' Dea K
Asia Pac J Clin Nutr; 2005; 14(2):131-6. PubMed ID: 15927929
[TBL] [Abstract][Full Text] [Related]
3. Nutritional Controlled Preparation and Administration of Different Tomato Purées Indicate Increase of β-Carotene and Lycopene Isoforms, and of Antioxidant Potential in Human Blood Bioavailability: A Pilot Study.
Vitucci D; Amoresano A; Nunziato M; Muoio S; Alfieri A; Oriani G; Scalfi L; Frusciante L; Rigano MM; Pucci P; Fontana L; Buono P; Salvatore F
Nutrients; 2021 Apr; 13(4):. PubMed ID: 33920623
[TBL] [Abstract][Full Text] [Related]
4. Carotenoid absorption in humans consuming tomato sauces obtained from tangerine or high-beta-carotene varieties of tomatoes.
Unlu NZ; Bohn T; Francis D; Clinton SK; Schwartz SJ
J Agric Food Chem; 2007 Feb; 55(4):1597-603. PubMed ID: 17243700
[TBL] [Abstract][Full Text] [Related]
5. Carotenoid bioavailability in humans from tomatoes processed in different ways determined from the carotenoid response in the triglyceride-rich lipoprotein fraction of plasma after a single consumption and in plasma after four days of consumption.
van het Hof KH; de Boer BC; Tijburg LB; Lucius BR; Zijp I; West CE; Hautvast JG; Weststrate JA
J Nutr; 2000 May; 130(5):1189-96. PubMed ID: 10801917
[TBL] [Abstract][Full Text] [Related]
6. Acute Effect of a Single Dose of Tomato
Hurtado-Barroso S; Martínez-Huélamo M; Rinaldi de Alvarenga JF; Quifer-Rada P; Vallverdú-Queralt A; Pérez-Fernández S; Lamuela-Raventós RM
Nutrients; 2019 Apr; 11(4):. PubMed ID: 30991720
[No Abstract] [Full Text] [Related]
7. Carotenoids are more bioavailable from papaya than from tomato and carrot in humans: a randomised cross-over study.
Schweiggert RM; Kopec RE; Villalobos-Gutierrez MG; Högel J; Quesada S; Esquivel P; Schwartz SJ; Carle R
Br J Nutr; 2014 Feb; 111(3):490-8. PubMed ID: 23931131
[TBL] [Abstract][Full Text] [Related]
8. Intestinal absorption of lycopene from different matrices and interactions to other carotenoids, the lipid status, and the antioxidant capacity of human plasma.
Böhm V; Bitsch R
Eur J Nutr; 1999 Jun; 38(3):118-25. PubMed ID: 10443333
[TBL] [Abstract][Full Text] [Related]
9. Enrichment of tomato paste with 6% tomato peel increases lycopene and beta-carotene bioavailability in men.
Reboul E; Borel P; Mikail C; Abou L; Charbonnier M; Caris-Veyrat C; Goupy P; Portugal H; Lairon D; Amiot MJ
J Nutr; 2005 Apr; 135(4):790-4. PubMed ID: 15795436
[TBL] [Abstract][Full Text] [Related]
10. Home processing of tomatoes (Solanum lycopersicum): effects on in vitro bioaccessibility of total lycopene, phenolics, flavonoids, and antioxidant capacity.
Kamiloglu S; Demirci M; Selen S; Toydemir G; Boyacioglu D; Capanoglu E
J Sci Food Agric; 2014 Aug; 94(11):2225-33. PubMed ID: 24375495
[TBL] [Abstract][Full Text] [Related]
11. 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. PubMed ID: 9209178
[TBL] [Abstract][Full Text] [Related]
12. 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. PubMed ID: 17391568
[TBL] [Abstract][Full Text] [Related]
13. [Influence of cooking procedure on the bioavailability of lycopene in tomatoes].
Perdomo F; Cabrera Fránquiz F; Cabrera J; Serra-Majem L
Nutr Hosp; 2012; 27(5):1542-6. PubMed ID: 23478703
[TBL] [Abstract][Full Text] [Related]
14. Processing effects on lycopene content and antioxidant activity of tomatoes.
Takeoka GR; Dao L; Flessa S; Gillespie DM; Jewell WT; Huebner B; Bertow D; Ebeler SE
J Agric Food Chem; 2001 Aug; 49(8):3713-7. PubMed ID: 11513653
[TBL] [Abstract][Full Text] [Related]
15. Geographical location has greater impact on carotenoid content and bioaccessibility from tomatoes than variety.
Aherne SA; Jiwan MA; Daly T; O'Brien NM
Plant Foods Hum Nutr; 2009 Dec; 64(4):250-6. PubMed ID: 19757067
[TBL] [Abstract][Full Text] [Related]
16. Content of chalconaringenin and chlorogenic acid in cherry tomatoes is strongly reduced during postharvest ripening.
Slimestad R; Verheul MJ
J Agric Food Chem; 2005 Sep; 53(18):7251-6. PubMed ID: 16131138
[TBL] [Abstract][Full Text] [Related]
17. Processed tomato products as a source of dietary lycopene: bioavailability and antioxidant properties.
Rao AV
Can J Diet Pract Res; 2004; 65(4):161-5. PubMed ID: 15596034
[TBL] [Abstract][Full Text] [Related]
18. Comparison of the postprandial chylomicron carotenoid responses in young and older subjects.
Cardinault N; Tyssandier V; Grolier P; Winklhofer-Roob BM; Ribalta J; Bouteloup-Demange C; Rock E; Borel P
Eur J Nutr; 2003 Dec; 42(6):315-23. PubMed ID: 14673604
[TBL] [Abstract][Full Text] [Related]
19. Avocado consumption enhances human postprandial provitamin A absorption and conversion from a novel high-β-carotene tomato sauce and from carrots.
Kopec RE; Cooperstone JL; Schweiggert RM; Young GS; Harrison EH; Francis DM; Clinton SK; Schwartz SJ
J Nutr; 2014 Aug; 144(8):1158-66. PubMed ID: 24899156
[TBL] [Abstract][Full Text] [Related]
20. Effect of tomato product consumption on the plasma status of antioxidant microconstituents and on the plasma total antioxidant capacity in healthy subjects.
Tyssandier V; Feillet-Coudray C; Caris-Veyrat C; Guilland JC; Coudray C; Bureau S; Reich M; Amiot-Carlin MJ; Bouteloup-Demange C; Boirie Y; Borel P
J Am Coll Nutr; 2004 Apr; 23(2):148-56. PubMed ID: 15047681
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
