Showing contents of cooked cherry tomatoes Metabolism
Bugianesi R., Salucci M., Leonardi C., Ferracane R., Catasta G., Azzini E., Maiani G. (2004) Effect of domestic cooking on human bioavailability of naringenin, chlorogenic acid, lycopene and beta-carotene in cherry tomatoes. Eur J Nutr 43:360-6 PubMed (15309458)
| Compound | Mean content |
|---|---|
| Chlorogenic acid, total | 31.3 mg/500 g fresh weight |
| Naringenin | 17 mg/500 g fresh weight |