Bioavailability of tomato polyphenols is enhanced by processing and fat addition: Evidence from a randomized feeding trial

Martı́nez-Huélamo, Miriam; Vallverdú‐Queralt, Anna; Lecce, Giuseppe Di; Valderas-Martínez, Palmira; Tulipani, Sara; Jáuregui, Olga; Escribano-Ferrer, Elvira; Estruch, Ramón; Illán, Montse; Lamuela-Raventós, Rosa M.

doi:10.1002/mnfr.201500820

Cited by 58 publications

(57 citation statements)

References 36 publications

(62 reference statements)

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“…(e)). Martínez‐Huélamo et al . reported that, compared with raw tomatoes, the FAH content of tomato sauces was not affected by processing but decreased when olive oil was added.…”

Section: Resultsmentioning

confidence: 99%

“…In the same study, naringenin levels were higher with 10% of EVOO than 5%, probably because of enhanced solubility, whereas the oil content did not affect the degradation pattern. Martínez-Huélamo et al 20 found that processing increased the naringenin concentrations in tomato sauce, compared to the raw fruit, even more so if oil was used. Tomas et al 6 reported a statistically significant increase of naringenin in home-made versus industrial tomato sauce and fresh fruit.…”

Section: Effect Of the Sofrito Technique On Naringeninmentioning

confidence: 99%

“…4(e)). Martínez-Huélamo et al 20 reported that, compared with raw tomatoes, the FAH content of tomato wileyonlinelibrary.com/jsfa sauces was not affected by processing but decreased when olive oil was added. In contrast, in the current work, the presence of oil did not negatively affect FAH levels.…”

Section: Effect Of the Sofrito Technique On Fahmentioning

confidence: 99%

“…2 In the sofrito, the cooking time was the main factor affecting the polyphenol content. A short cooking period can help to extract phenolics from the food matrix, 4,6,17,20,22 and resulted in a higher content of CA, naringenin and FAH in the sofrito compared to raw tomato. However, after a medium-long thermal process, the amounts of these compounds started to decrease due to oxidation.…”

Section: Synergistic Effect Of the Sofrito Ingredients And Cooking Tementioning

confidence: 99%

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Mediterranean sofrito home‐cooking technique enhances polyphenol content in tomato sauce

et al. 2019

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BACKGROUND Sofrito, a basic culinary technique widely used in the Mediterranean, may preserve dietary polyphenols and enhance their intake in the Mediterranean population. The aim of this study was to investigate if the sofrito technique improves the polyphenol extractability in a tomato‐based sofrito sauce. RESULTS A full factorial design was applied using mathematical models. The content of chlorogenic acid, ferulic acid hexoside and naringenin was higher in the sofrito sauce than in raw tomato. The bioaccessibility of some tomato polyphenols was enhanced by the presence of olive oil and they were protected from oxidation during the cooking process by the use of onion. CONCLUSION The use of olive oil and onion in Mediterranean cooking as a base for sauces and dishes, with an appropriate cooking time, preserve the polyphenol content of food. Thus, Mediterranean cuisine may contribute to the health effects of the Mediterranean diet. © 2019 Society of Chemical Industry

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“…(e)). Martínez‐Huélamo et al . reported that, compared with raw tomatoes, the FAH content of tomato sauces was not affected by processing but decreased when olive oil was added.…”

Section: Resultsmentioning

confidence: 99%

Section: Effect Of the Sofrito Technique On Naringeninmentioning

confidence: 99%

Section: Effect Of the Sofrito Technique On Fahmentioning

confidence: 99%

Section: Synergistic Effect Of the Sofrito Ingredients And Cooking Tementioning

confidence: 99%

See 2 more Smart Citations

Mediterranean sofrito home‐cooking technique enhances polyphenol content in tomato sauce

et al. 2019

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“…In a clinical study of healthy people, Mart ınez et al found that processing tomatoes into sauces improve the bioavailability of flavanones, flavanols, and some hydroxycinnamic acids, as reflected by the increase in the area under the plasma concentration versus time curve (Martinez-Huelamo et al 2016). It has likewise been observed that their plasma half-life was increased, especially after ingesting refined olive oil, indicating that the processing experienced by raw tomatoes improves their absorption.…”

Section: The Limitations Of Dietary Flavonoids In Clinical Applicationmentioning

confidence: 99%

Dietary natural flavonoids treating cancer by targeting aryl hydrocarbon receptor

Yang

Feng

Chen

et al. 2019

Critical Reviews in Toxicology

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A narrative review on therapeutic potential of naringenin in colorectal cancer: Focusing on molecular and biochemical processes

Zamanian,

Golmohammadi,

Abdullaev

et al. 2024

Cell Biochemistry & Function

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Colorectal cancer (CRC) is a common and highly metastatic cancer affecting people worldwide. Drug resistance and unwanted side effects are some of the limitations of current treatments for CRC. Naringenin (NAR) is a naturally occurring compound found in abundance in various citrus fruits such as oranges, grapefruits, and tomatoes. It possesses a diverse range of pharmacological and biological properties that are beneficial for human health. Numerous studies have highlighted its antioxidant, anticancer, and anti‐inflammatory activities, making it a subject of interest in scientific research. This review provides a comprehensive overview of the effects of NAR on CRC. The study's findings indicated that NAR: (1) interacts with estrogen receptors, (2) regulates the expression of genes related to the p53 signaling pathway, (3) promotes apoptosis by increasing the expression of proapoptotic genes (Bax, caspase9, and p53) and downregulation of the antiapoptotic gene Bcl2, (4) inhibits the activity of enzymes involved in cell survival and proliferation, (5) decreases cyclin D1 levels, (6) reduces the expression of cyclin‐dependent kinases (Cdk4, Cdk6, and Cdk7) and antiapoptotic genes (Bcl2, x‐IAP, and c‐IAP‐2) in CRC cells. In vitro CDK2 binding assay was also performed, showing that the NAR derivatives had better inhibitory activities on CDK2 than NAR. Based on the findings of this study, NAR is a potential therapeutic agent for CRC. Additional pharmacology and pharmacokinetics studies are required to fully elucidate the mechanisms of action of NAR and establish the most suitable dose for subsequent clinical investigations.

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Bioavailability of tomato polyphenols is enhanced by processing and fat addition: Evidence from a randomized feeding trial

Abstract: Flavanones and flavonols in ROOE presented higher bioavailability, suggesting that the processing undergone by the raw tomato improved their absorption.

Cited by 58 publications

References 36 publications

Mediterranean sofrito home‐cooking technique enhances polyphenol content in tomato sauce

Mediterranean sofrito home‐cooking technique enhances polyphenol content in tomato sauce

Dietary natural flavonoids treating cancer by targeting aryl hydrocarbon receptor

A narrative review on therapeutic potential of naringenin in colorectal cancer: Focusing on molecular and biochemical processes

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