title: Bioavailability of tomato polyphenols is enhanced by processing and fat addition: Evidence from a randomized feeding trial.
abstract: Tomato contains a variety of phenolics associated with health-promoting properties. However, the effects of processing and the addition of oil during tomato sauce preparation on microbial metabolism of phenolics in the small intestine are still unclear.
  
  
  
  An open, controlled, randomized, and crossover feeding trial with 40 healthy volunteers was carried out to analyze the metabolites in plasma and urine after the consumption of tomato and tomato sauces, with tomato sauce enriched with refined olive oil (ROOE) and without refined olive oil (oil-free: OF). Ten phenolics in plasma and 93 metabolites in urine were quantified. Processing tomatoes into sauce enhanced the bioavailability of flavanones, flavanols, and some hydroxycinnamic acids, as reflected by the increase in the area under the plasma concentration versus time curve. An increase in their plasma half-life was also observed, particularly after ingestion of ROOE, possibly favored by enterohepatic circulation. A wide variety of gut microbial metabolites was also detected, namely flavanones, hydroxycinnamic acids, flavonols, hydroxyphenylpropanoic acids, hydroxyphenylacetic acids, and hydroxybenzoic acids.
  
  
  
  Flavanones and flavonols in ROOE presented higher bioavailability, suggesting that the processing undergone by the raw tomato improved their absorption.
authors.affiliation: Department of Nutrition and Food Science-XARTA-INSA-UB, School of Pharmacy, University of Barcelona, Barcelona, Spain.|Centro de Investigación Biomédica en Red de la Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Spain.
authors.forename: Miriam
authors.initials: M
authors.lastname: Martínez-Huélamo
authors.affiliation: Centro de Investigación Biomédica en Red de la Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Spain.|INRA, UMR1083 Sciences pour l'œnologie, Montpellier Cedex, France.
authors.forename: Anna
authors.initials: A
authors.lastname: Vallverdú-Queralt
authors.affiliation: Department of Nutrition and Food Science-XARTA-INSA-UB, School of Pharmacy, University of Barcelona, Barcelona, Spain.
authors.forename: Giuseppe
authors.initials: G
authors.lastname: Di Lecce
authors.affiliation: Centro de Investigación Biomédica en Red de la Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Spain.|Department of Internal Medicine, Hospital Clinic, Institute of Biomedical Investigation August Pi i Sunyer (IDIBAPS), University of Barcelona, Barcelona, Spain.
authors.forename: Palmira
authors.initials: P
authors.lastname: Valderas-Martínez
authors.affiliation: Biomedical Research Institute (IBIMA), Service of Endocrinology and Nutrition, Málaga Hospital Complex (Virgen de la Victoria), Campus de Teatinos s/n, University of Málaga, Málaga, Spain.
authors.forename: Sara
authors.initials: S
authors.lastname: Tulipani
authors.affiliation: Scientific and Technological Centers of the University of Barcelona (CCiTUB), Barcelona, Spain.
authors.forename: Olga
authors.initials: O
authors.lastname: Jáuregui
authors.affiliation: Centro de Investigación Biomédica en Red de la Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Spain.|Department of Pharmacy and Pharmaceutical Technology, Biopharmaceutics and Pharmacokinetics Unit, Faculty of Pharmacy, Institute of Nanoscience and Nanotechnology (IN2UB), University of Barcelona, Barcelona, Spain.
authors.forename: Elvira
authors.initials: E
authors.lastname: Escribano-Ferrer
authors.affiliation: Centro de Investigación Biomédica en Red de la Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Spain.|Department of Internal Medicine, Hospital Clinic, Institute of Biomedical Investigation August Pi i Sunyer (IDIBAPS), University of Barcelona, Barcelona, Spain.
authors.forename: Ramón
authors.initials: R
authors.lastname: Estruch
authors.affiliation: Department of Nutrition and Food Science-XARTA-INSA-UB, School of Pharmacy, University of Barcelona, Barcelona, Spain.
authors.forename: Montse
authors.initials: M
authors.lastname: Illan
authors.affiliation: Department of Nutrition and Food Science-XARTA-INSA-UB, School of Pharmacy, University of Barcelona, Barcelona, Spain.|Centro de Investigación Biomédica en Red de la Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Spain.
authors.forename: Rosa M
authors.initials: RM
authors.lastname: Lamuela-Raventós
mesh_terms: D000293:Adolescent; D000328:Adult; D001682:Biological Availability; D003373:Coumaric Acids / Q000097:blood / Q000493:pharmacokinetics; D018592:Cross-Over Studies; D005260:Female; D044950:Flavanones / Q000097:blood / Q000493:pharmacokinetics; D044948:Flavonols / Q000097:blood / Q000493:pharmacokinetics; D006207:Half-Life; D006801:Humans; D018551:Solanum lycopersicum / Q000737:chemistry*; D008297:Male; D000069463:Olive Oil / Q000008:administration & dosage; D059808:Polyphenols / Q000097:blood / Q000493:pharmacokinetics*; D055815:Young Adult
chemical_list: D003373:Coumaric Acids; D044950:Flavanones; D044948:Flavonols; D000069463:Olive Oil; D059808:Polyphenols
keywords: Microbiota metabolites; Naringenin; Olive oil; Pharmacokinetics; Tomato sauce