caa a22 4500 388061987 CHVBK 20180307125123.0 cr unu---uuuuu 161130e199810 xx s 000 0 eng 10.1017/S000711459800141X doi S000711459800141X pii (NATIONALLICENCE)cambridge-10.1017/S000711459800141X Absorption of lycopene from single or daily portions of raw and processed tomato [Elektronische Daten] To study the relationship between lycopene intake and plasma concentration, ten healthy female subjects were given one or more portions of tomato purée or fresh raw tomato containing 16.5mg total lycopene (all-trans + cis forms). In Expt 1 subjects (n 9) were randomly assigned the single portions of the two tomato products and blood samples were collected to follow the change in plasma carotenoid concentrations within the first 12 h and on each of the following 5 d (104 h). In Expt 2 subjects (n 10) were divided into two groups of five each receiving daily dietary portions of tomato purée or fresh raw tomato containing 16.5mg total lycopene for 7 d. Fasting blood samples were collected daily. In Expt 1 the plasma total lycopene (all-trans + cis forms) concentration, after the single portions of tomato purée and raw tomato, varied significantly over time, with a first peak reached after 6 h, a further increase after 12 h and a slow decrease until 104 h. In Expt 2, when the tomato products were given daily, there was a day-by-day increase in the plasma total lycopene concentration, and through the following week of a diet without tomato there was a gradual decrease. However, values did not return to basal concentrations. Plasma total lycopene concentration was higher after the tomato purée intake than after the raw tomato in both the first (F (1,8) 7.597; P < 0.025) and the second experiments (F (1,8) 12.193; P < 0.01) demonstrating a significant effect of food matrix on absorption. Copyright © The Nutrition Society 1998 Absorption nationallicence Lycopene nationallicence Tomato nationallicence Porrini Marisa Department of Food Science and Technology, Nutrition Section, University of Milan, via Celoria 2, 20133 Milan, Italy Riso Patrizia Department of Food Science and Technology, Nutrition Section, University of Milan, via Celoria 2, 20133 Milan, Italy Testolin Giulio Department of Food Science and Technology, Nutrition Section, University of Milan, via Celoria 2, 20133 Milan, Italy British Journal of Nutrition Cambridge University Press 80/4(1998-10), 353-361 0007-1145 80:4<353 1998 80 BJN https://doi.org/10.1017/S000711459800141X text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1017/S000711459800141X text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Porrini Marisa Department of Food Science and Technology, Nutrition Section, University of Milan, via Celoria 2, 20133 Milan, Italy NATIONALLICENCE 700 1- Riso Patrizia Department of Food Science and Technology, Nutrition Section, University of Milan, via Celoria 2, 20133 Milan, Italy NATIONALLICENCE 700 1- Testolin Giulio Department of Food Science and Technology, Nutrition Section, University of Milan, via Celoria 2, 20133 Milan, Italy NATIONALLICENCE 773 0- British Journal of Nutrition Cambridge University Press 80/4(1998-10), 353-361 0007-1145 80:4<353 1998 80 BJN CC0 http://creativecommons.org/publicdomain/zero/1.0 nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-cambridge