title: [Influence of cooking procedure on the bioavailability of lycopene in tomatoes].
abstract: 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.
  
  
  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.
authors.affiliation: Facultad de Ciencias de la Salud, Universidad de Las Palmas de Gran Canaria, Las Palmas de Gran Canaria, España.
authors.forename: F
authors.initials: F
authors.lastname: Perdomo
authors.forename: F
authors.initials: F
authors.lastname: Cabrera Fránquiz
authors.forename: J
authors.initials: J
authors.lastname: Cabrera
authors.forename: L
authors.initials: L
authors.lastname: Serra-Majem
mesh_terms: D000328:Adult; D000368:Aged; D016588:Anticarcinogenic Agents / Q000097:blood / Q000737:chemistry*; D000975:Antioxidants / Q000737:chemistry*; D001682:Biological Availability; D002338:Carotenoids / Q000097:blood* / Q000737:chemistry*; D002851:Chromatography, High Pressure Liquid; D003296:Cooking; D018592:Cross-Over Studies; D004032:Diet; D005260:Female; D006801:Humans; D000077276:Lycopene; D018551:Solanum lycopersicum / Q000737:chemistry*; D008297:Male; D008875:Middle Aged; D000069463:Olive Oil; D010938:Plant Oils; D055815:Young Adult
chemical_list: D016588:Anticarcinogenic Agents; D000975:Antioxidants; D000069463:Olive Oil; D010938:Plant Oils; D002338:Carotenoids; D000077276:Lycopene