Lycopene content and antioxidant activity of fresh and processed tomatoes and in vitro bioavailability of lycopene


Karakaya S. , YILMAZ N.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.87, ss.2342-2347, 2007 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 87 Konu: 12
  • Basım Tarihi: 2007
  • Doi Numarası: 10.1002/jsfa.2998
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Sayfa Sayıları: ss.2342-2347

Özet

BACKGROUND: Lycopene, a phytochemical, has attracted a great deal of interest over the past few years. This has triggered research on the biological properties of lycopene and on the numerous factors that control these properties. Therefore, the aim of the study was to investigate lycopene content and antioxidant activity of fresh, sun-dried and canned tomatoes. In addition, in vitro bioavailability of lycopene was determined.