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  • Title: [Influence of cooking procedure on the bioavailability of lycopene in tomatoes].
    Author: Perdomo F, Cabrera Fránquiz F, Cabrera J, Serra-Majem L.
    Journal: Nutr Hosp; 2012; 27(5):1542-6. PubMed ID: 23478703.
    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.
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