Resumo

PERDOMO, F.; CABRERA FRANQUIZ, F.; CABRERA, J.  e  SERRA-MAJEM, L.. Influence of cooking procedure on the bioavailability of lycopene in tomatoes. Nutr. Hosp. [online]. 2012, vol.27, n.5, pp.1542-1546. ISSN 1699-5198.  https://dx.doi.org/10.3305/nh.2012.27.5.5908.

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.

Palavras-chave : Lycopene; Tomato; HPLC; Interventional study.

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