Tomato Sauce Enriched with Olive Oil Exerts Greater Effects on Cardiovascular Disease Risk Factors than Raw Tomato and Tomato Sauce: A Randomized Trial

Epidemiological studies have observed a negative association between tomato intake and the incidence of cardiovascular disease. As tomato sauces are usually cooked with the addition of oil, some studies have pointed out that both processes may increase the bioavailability of the bioactive compounds....

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Shranjeno v:
Bibliografske podrobnosti
izdano v:Nutrients
Main Authors: Valderas-Martinez, Palmira, Chiva-Blanch, Gemma, Casas, Rosa, Arranz, Sara, Martínez-Huélamo, Miriam, Urpi-Sarda, Mireia, Torrado, Xavier, Corella, Dolores, Lamuela-Raventós, Rosa M., Estruch, Ramon
Format: Artigo
Jezik:Inglês
Izdano: MDPI 2016
Teme:
Article
Online dostop:https://ncbi.nlm.nih.gov/pmc/articles/PMC4808898/
https://ncbi.nlm.nih.gov/pubmed/26999197
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/nu8030170
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