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 0.06 0.04 0.1 0.05 0
fresh cherry tomatoes
L)&chxp=1,50|3,50&chd=t:0.0,2.0,4.0,6.0,8.0,24.0|0.0,0.06,0.04,0.1,0.05,0