Showing pharmacokinetics for Naringenin metabolite after consumption of Tomato [Cherry], boiled in humans 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)
Plasma analysed after enzymatic deconjugation
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| Plasma Concentration (µmol/L) | |||||||||
|---|---|---|---|---|---|---|---|---|---|
| Number | Dose | Multiple Dose Duration | Time (hours) |
Polyphenol Source Name as described in publication |
|||||
| 0 | 2 | 4 | 6 | 8 | 24 | ||||
| 1 | 500 g | Single Dose | 0 | 0 | 0.0005 | 0.01 | 0.02 | 0 |
cooked cherry tomatoes
|