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 (┬Ámol/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