Bioavailability of tomato polyphenols is enhanced by processing and fat addition: Evidence from a randomized feeding trial - Martínez-Huélamo, Miriam; Vallverdú-Queralt, Anna; Di Lecce, Giuseppe; Valderas-Martínez, Palmira; Tulipani, Sara; Jáuregui, Olga; Escribano-Ferrer, Elvira; Estruch, Ramón; Illan, Montse; Lamuela-Raventós, Rosa M. (Molecular nutrition & food research, 2016)
Keywords: Adolescent; Adult; bioavailability; Biological Availability; coumaric acids; Coumaric Acids - blood; Coumaric Acids - pharmacokinetics; Cross-Over Studies; Female; flavanols; flavanones; Flavanones - blood; Flavanones - pharmacokinetics; flavonols; Flavonols - blood; Flavonols - pharmacokinetics; Food and Nutrition; Half-Life; health promotion; Humans; ingestion; intestinal absorption; intestinal microorganisms; Life Sciences; Lycopersicon esculentum; Lycopersicon esculentum - chemistry; Male; metabolism; metabolites; Microbiota metabolites; Naringenin; Olea; Olive oil; Olive Oil - administration & dosage; Pharmacokinetics; polyphenols; Polyphenols - blood; Polyphenols - pharmacokinetics; small intestine; Tomato sauce; tomatoes; urine; Vegetal Biology; volunteers; Young Adult; Naringenin; Tomato sauce; Olive oil; Pharmacokinetics; Microbiota metabolites; microbial metabolism; biodisponibilité; urine; tomato sauce; micromass; concentration plasmatique; phenolic compound; huile d'olive; sauce tomate; human health; flavanol; composé phénolique; naringenin; métabolisme microbien; bioavailability; santé humaine; pharmacokinetics; flavanone; olive oil; plasma; microbiota metabolites