Influence of olive oil on carotenoid absorption from tomato juice and effects on postprandial lipemia-Reference-Cited by-同舟云学术

Influence of olive oil on carotenoid absorption from tomato juice and effects on postprandial lipemia

Published:2015-02 Issue: Volume:168 Page:203-210
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Arranz Sara,Martínez-Huélamo Miriam,Vallverdu-Queralt Anna,Valderas-Martinez Palmira,Illán Montse,Sacanella Emilio,Escribano Elvira,Estruch Ramon,Lamuela-Raventos Rosa Ma.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference32 articles.

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4. How do nutritional and hormonal status modify the bioavailability, uptake, and distribution of different isomers of lycopene?;Erdman;Journal of Nutrition,2005

5. Increases in plasma lycopene concentration after consumption of tomatoes cooked with olive oil;Fielding;Asia Pacific Journal of Clinical Nutrition,2005

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