The Consumption of Processed Tomato Products Enhances Plasma Lycopene Concentrations in Association with a Reduced Lipoprotein Sensitivity to Oxidative Damage-Reference-Cited by-同舟云学术

The Consumption of Processed Tomato Products Enhances Plasma Lycopene Concentrations in Association with a Reduced Lipoprotein Sensitivity to Oxidative Damage

Published:2003-03-01 Issue:3 Volume:133 Page:727-732
ISSN:0022-3166
Container-title:The Journal of Nutrition
language:en
Short-container-title:

Author:

Hadley Craig W.¹²,Clinton Steven K.³²,Schwartz Steven J.¹²

Affiliation:

1. The Department of Food Science and Technology, The James Cancer Hospital and Solove Research Institute, Columbus OH

2. The Ohio State University Nutrition Program, Columbus, OH 43210

3. The Division of Hematology and Oncology, Department of Internal Medicine, The James Cancer Hospital and Solove Research Institute, Columbus OH

Publisher

Oxford University Press (OUP)

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://academic.oup.com/jn/article-pdf/133/3/727/24009422/4w0303000727.pdf

Reference38 articles.

1. Lycopene: chemistry, biology, and implications for human health and disease;Clinton;Nutr. Rev.,1998

2. Tomatoes, tomato-based products, lycopene, and cancer: review of the epidemiologic literature;Giovannucci;J. Natl. Cancer Inst.,1999

3. Serum carotenoids and atherosclerosis. The Rotterdam Study;Klipstein-Grobusch;Atherosclerosis,2000

4. Role of antioxidant lycopene in cancer and heart disease;Rao;J. Am. Coll. Nutr.,2000

5. Oxidative stress and human disease. Current knowledge and perspectives for prevention;Lehucher-Michel;Presse Med.,2001

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