Bioavailability of tomato polyphenols is enhanced by processing and fat addition: Evidence from a randomized feeding trial

Molecular nutrition & food research

Volumn 60, Issue 7, 2016, Pages 1578-1589

  Martínez Huélamo, Miriam ^a,b   Vallverdú Queralt, Anna ^b,c   Di Lecce, Giuseppe ^a   Valderas Martínez, Palmira ^a,b   Tulipani, Sara ^d   Jáuregui, Olga ^a   Escribano Ferrer, Elvira ^b,e   Estruch, Ramón ^a,b   Illan, Montse ^a   Lamuela Raventós, Rosa M ^a,b  

^a UNIVERSITY OF BARCELONA   (Spain)

^b Instituto de Salud Carlos III   (Spain)

^c SPO   (France)

^d UNIVERSITY OF MÁLAGA   (Spain)

^e UNIVERSITY OF BARCELONA   (Spain)

Author keywords

Microbiota metabolites; Naringenin; Olive oil; Pharmacokinetics; Tomato sauce

Indexed keywords

COUMARIC ACID; FLAVANONE DERIVATIVE; FLAVONOL DERIVATIVE; OLIVE OIL; POLYPHENOL;

ADOLESCENT; ADULT; BIOAVAILABILITY; BLOOD; CHEMISTRY; CONTROLLED STUDY; CROSSOVER PROCEDURE; FEMALE; HALF LIFE TIME; HUMAN; MALE; RANDOMIZED CONTROLLED TRIAL; TOMATO; YOUNG ADULT;

ADOLESCENT; ADULT; BIOLOGICAL AVAILABILITY; COUMARIC ACIDS; CROSS-OVER STUDIES; FEMALE; FLAVANONES; FLAVONOLS; HALF-LIFE; HUMANS; LYCOPERSICON ESCULENTUM; MALE; OLIVE OIL; POLYPHENOLS; YOUNG ADULT;

EID: 85027926401     PISSN: None     EISSN: 16134133     Source Type: Journal    
DOI: 10.1002/mnfr.201500820     Document Type: Article

References (36)