RESUMO
Fundamento y objetivo: Estudio de intervención para determinar la influencia del procedimiento culinario del tomate sobre la biodisponibilidad del licopeno. Población y método: El estudio fue realizado sobre una muestra constituida por 15 individuos que participaron de forma voluntaria. La determinación de los niveles de licopeno en las muestras sanguíneas de los pacientes se realizó mediante la técnica de HPLC. Resultados: La ingestión del producto fresco triturado no modifica, en forma significativa, los niveles de licopeno en sangre de los sujetos de la muestra. Tanto la trituración con aceite de oliva como el tratamiento térmico del tomate en combinación con aceite de oliva incrementaron, significativamente, los niveles de licopeno plasmático. Conclusiones: La biodisponibilidad del licopeno depende del procesado del producto. La asociación con ácidos grasos así como que el tratamiento térmico del tomate aumentan su biodisponibilidad (AU)
Background and objective: The aim of this study was to evaluate the influence of raw and processed tomato consumption on plasma lycopene concentration in healthy volunteers. A cross-over dietary intervention study was employed. Patients and methods: Fifteen healthy subjects were included in the study. Plasma lycopene concentration was assayed by HPLC. Results: Raw crushed tomato consumption did not significantly influence plasma lycopene concentration. Consumption of raw crushed tomato with olive oil and cooked tomatoes with olive oil, significantly increased blood lycopene levels (AU)
Assuntos
Humanos , Solanum lycopersicum , Verduras , Análise de Alimentos , Corantes de Alimentos/análise , Qualidade dos Alimentos , Manipulação de Alimentos , Concentrados de TomatesRESUMO
BACKGROUND AND OBJECTIVE: The aim of this study was to evaluate the influence of raw and processed tomato consumption on plasma lycopene concentration in healthy volunteers. A cross-over dietary intervention study was employed. PATIENTS AND METHODS: Fifteen healthy subjects were included in the study. Plasma lycopene concentration was assayed by HPLC. RESULTS: Raw crushed tomato consumption did not significantly influence plasma lycopene concentration. Consumption of raw crushed tomato with olive oil and cooked tomatoes with olive oil, significantly increased blood lycopene levels.
Assuntos
Anticarcinógenos/química , Antioxidantes/química , Carotenoides/sangue , Carotenoides/química , Culinária , Solanum lycopersicum/química , Adulto , Idoso , Anticarcinógenos/sangue , Disponibilidade Biológica , Cromatografia Líquida de Alta Pressão , Estudos Cross-Over , Dieta , Feminino , Humanos , Licopeno , Masculino , Pessoa de Meia-Idade , Azeite de Oliva , Óleos de Plantas , Adulto JovemRESUMO
Sixty-four strains ofRhizobium and seven other rhizosphere bacteria were evaluated by streak-plate, double-layer, and spent-culture methods to determine their antibiotic activity againstMacrophomina phaseolina, causative agent of 'ashy stem' blight of beans. Expression of inhibition varied among strains and depended on growth media and screening method. The streak-plate method with yeast extract/mannitol was the best bioassay. Results indicate that root-nodule bacteria have weak biofungicidal potential. A strain ofPseudomonas cepacia (UPR 5C) consistently restricted fungal growth.
