Effect of combination intake of tomato and cheese on promoting lycopene absorption-Reference-Cited by-同舟云学术

Effect of combination intake of tomato and cheese on promoting lycopene absorption

Published:2022-06-15 Issue:6 Volume:69 Page:321-327
ISSN:1341-027X
Container-title:Nippon Shokuhin Kagaku Kogaku Kaishi
language:en
Short-container-title:J. Food Sci. Technol. Res.

Author:

Waki Naoko¹,Suzuki Shigenori¹,Ebihara Shukuko²,Suganuma Hiroyuki¹

Affiliation:

1. Innovation Division, KAGOME CO., LTD.

2. Chiyoda Paramedical Care Clinic

Publisher

Japanese Society for Food Science and Technology

Subject

Food Science

Link

https://www.jstage.jst.go.jp/article/nskkk/69/6/69_321/_pdf

Reference21 articles.

1. 1) Di Mascio, P., Kaiser, S., and Sies, H. (1989). Lycopene as the most efficient biological carotenoid singlet oxygen quencher. Arch. Biochem. Biophys., 274, 532-538.

2. 2) Sies, H. and Stahl, W. (1995). Vitamins E and C, beta-carotene, and other carotenoids as antioxidants. Am. J. Clin. Nutr., 62, 1315-1321.

3. 3) Agarwal, S. and Rao, A.V. (2000). Tomato lycopene and its role in human health and chronic diseases. CMAJ., 163, 739-744.

4. 4) During, A. and Harrison, E.H. (2004). Intestinal absorption and metabolism of carotenoids: insights from cell culture. Arch. Biochem. Biophys., 430, 77-88.

5. 5) Fielding, J.M., Rowley, K.G., Cooper, P., and O’ Dea K. (2005). Increases in plasma lycopene concentration after consumption of tomatoes cooked with olive oil. Asia Pac. J. Clin. Nutr., 14, 131-136.

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