PERDOMO, F.; CABRERA FRANQUIZ, F.; CABRERA, J.    SERRA-MAJEM, L.. Influence of cooking procedure on the bioavailability of lycopene in tomatoes. []. , 27, 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.

: Lycopene; Tomato; HPLC; Interventional study.

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