Abstract：
:Tomato sauce is the most commonly consumed processed tomato product worldwide, but very little is known about how the manufacturing process may affect the phenolic composition and bioavailability after consumption. In a prospective randomised, cross-over intervention study, we analysed the plasma and urinary levels of tomato phenolic compounds and their metabolites after acute consumption of raw tomatoes and tomato sauce, enriched or not with refined olive oil during production. Respectively, eleven and four phenolic metabolites were found in urine and plasma samples. The plasma concentration and urinary excretion of naringenin glucuronide were both significantly higher after the consumption of tomato sauce than raw tomatoes. The results suggest that the mechanical and thermal treatments during tomato sauce manufacture may help to deliver these potentially bioactive phenolics from the food matrix more effectively than the addition of an oil component, thus increasing their bioavailability.
journal_name
Food Chemjournal_title
Food chemistryauthors
Martínez-Huélamo M,Tulipani S,Estruch R,Escribano E,Illán M,Corella D,Lamuela-Raventós RMdoi
10.1016/j.foodchem.2014.09.156subject
Has Abstractpub_date
2015-04-15 00:00:00pages
864-72eissn
0308-8146issn
1873-7072pii
S0308-8146(14)01545-3journal_volume
173pub_type
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