The tomato sauce making process affects the bioaccessibility and bioavailability of tomato phenolics: A pharmacokinetic study

Food Chemistry

Volumn 173, Issue , 2015, Pages 864-872

  Martínez Huélamo, Miriam ^a,b   Tulipani, Sara ^a,c,d   Estruch, Ramón ^a,b   Escribano, Elvira ^a,b   Illán, Montserrat ^a   Corella, Dolores ^b,e   Lamuela Raventós, Rosa M ^a,b,c  

^a UNIVERSITY OF BARCELONA   (Spain)

^b Instituto de Salud Carlos III   (Spain)

^c INGENIO CONSOLIDER Program   (Spain)

^d UNIVERSITY OF MÁLAGA   (Spain)

^e UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Bioavailability; Cooking; Naringenin; Olive oil; Phase II metabolites; Phenolic compounds; Tomato sauce

Indexed keywords

BIOCHEMISTRY; BIOMOLECULES; COOKING; FLAVONOIDS; MANUFACTURE; METABOLITES; OIL SHALE; OILS AND FATS; OLIVE OIL; PHENOLS;

BIOAVAILABILITY; NARINGENIN; PHASE II; PHENOLIC COMPOUNDS; TOMATO SAUCE;

FRUITS;

CAFFEIC ACID; CHLOROGENIC ACID; FERULIC ACID; FLAVONOL DERIVATIVE; GLUCURONIDE; NARINGENIN; OLIVE OIL; PHENOL DERIVATIVE; RUTOSIDE;

ADULT; AREA UNDER THE CURVE; ARTICLE; BIOAVAILABILITY; BLOOD ANALYSIS; BLOOD LEVEL; CALORIC INTAKE; FEMALE; FOOD INTAKE; FOOD PROCESSING; HUMAN; HUMAN EXPERIMENT; INTERVENTION STUDY; MALE; MAXIMUM PLASMA CONCENTRATION; MEAN RESIDENCE TIME; METABOLITE; NORMAL HUMAN; PLASMA CONCENTRATION-TIME CURVE; RANDOMIZED CONTROLLED TRIAL; RAW FOOD; TIME TO MAXIMUM PLASMA CONCENTRATION; TOMATO; TOMATO SAUCE; URINALYSIS; URINARY EXCRETION; URINE LEVEL; BLOOD; CHEMISTRY; CONTROLLED STUDY; FOOD HANDLING; METABOLISM; MIDDLE AGED; PROCEDURES; PROSPECTIVE STUDY; URINE;

ADULT; BIOLOGICAL AVAILABILITY; FEMALE; FOOD HANDLING; HUMANS; LYCOPERSICON ESCULENTUM; MALE; MIDDLE AGED; PHENOLS; PROSPECTIVE STUDIES;

EID: 84908636669     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.09.156     Document Type: Article

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