Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7594332 | Food Chemistry | 2015 | 9 Pages |
Abstract
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.
Keywords
HCltmaxLPDMRMAUMCPISPFDSPEAUClastPTFEPRISFull scanCmaxTFDCookingNeutral lossinternal standardSolid-phase extractionPrecursor ion scanhydrochloric acidcollision energyPhenolic compoundsCollision-activated dissociationmaximum plasma concentrationstandard errorOlive oilTomato saucebody mass indexBMICADBioavailabilityPhase II metabolitesSEMMean residence timeNaringeninmultiple reaction monitoringNitrogenbody weightdeclustering potentialentrance potentialpolytetrafluoroethylenerenal clearance
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Miriam MartÃnez-Huélamo, Sara Tulipani, Ramón Estruch, Elvira Escribano, Montserrat Illán, Dolores Corella, Rosa M. Lamuela-Raventós,