Title |
Effect of domestic cooking on human bioavailability of naringenin, chlorogenic acid, lycopene and β-carotene in cherry tomatoes
|
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Published in |
European Journal of Nutrition, April 2004
|
DOI | 10.1007/s00394-004-0483-1 |
Pubmed ID | |
Authors |
R. Bugianesi, M. Salucci, C. Leonardi, R. Ferracane, G. Catasta, E. Azzini, G. Maiani |
Abstract |
Epidemiological data showed that tomato and tomato product (sauce, paste) consumption is associated with a protective effect against the development of some chronic-degenerative diseases. Tomato antioxidant bioactive molecules such as carotenoids and polyphenols could be responsible, at least in part, for the healthy effect observed. The bioavailability of these compounds is an essential requirement to sustain their in vivo role. While it is well known that many factors can influence the bioaccessibility of carotenoids from the food matrix, there is little information about the factors affecting phenolic compounds' bioaccessibility. |
Mendeley readers
Geographical breakdown
Country | Count | As % |
---|---|---|
United States | 3 | 2% |
Netherlands | 2 | 1% |
Spain | 1 | <1% |
Poland | 1 | <1% |
Unknown | 177 | 96% |
Demographic breakdown
Readers by professional status | Count | As % |
---|---|---|
Student > Ph. D. Student | 23 | 13% |
Student > Master | 19 | 10% |
Researcher | 15 | 8% |
Student > Doctoral Student | 11 | 6% |
Student > Bachelor | 9 | 5% |
Other | 26 | 14% |
Unknown | 81 | 44% |
Readers by discipline | Count | As % |
---|---|---|
Agricultural and Biological Sciences | 55 | 30% |
Medicine and Dentistry | 12 | 7% |
Chemistry | 7 | 4% |
Biochemistry, Genetics and Molecular Biology | 6 | 3% |
Nursing and Health Professions | 4 | 2% |
Other | 12 | 7% |
Unknown | 88 | 48% |