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

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

65

Citations

36

References

2016

Year

Miriam Martínez‐Huélamo, Anna Vallverdú‐Queralt, Giuseppe Di Lecce, Palmira Valderas‐Martínez, Sara Tulipani, Olga Jáuregui, Elvira Escribano‐Ferrer, Ramón Estruch, Montse Illán, Rosa M. Lamuela‐Raventós

Molecular Nutrition & Food Research

Abstract

Flavanones and flavonols in ROOE presented higher bioavailability, suggesting that the processing undergone by the raw tomato improved their absorption.

References

	Year	Citations

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