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

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

(2016) Miriam Martínez-Huélamo et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Sugars and Health Controversies: What Does the Science Say?

(2015) James M Rippe et al.   Advances in Nutrition

Relationship of lycopene intake and consumption of tomato products to incident CVD

(2013) Paul F. Jacques et al.   BRITISH JOURNAL OF NUTRITION

Primary Prevention of Cardiovascular Disease with a Mediterranean Diet

(2013) Ramón Estruch et al.   NEW ENGLAND JOURNAL OF MEDICINE

Dietary intake and major food sources of polyphenols in a Spanish population at high cardiovascular risk: The PREDIMED study

(2013) A. Tresserra-Rimbau et al.   NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES

Effect of a tomato-rich diet on markers of cardiovascular disease risk in moderately overweight, disease-free, middle-aged adults: a randomized controlled trial

(2012) Frank Thies et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Validation of a New LC-MS/MS Method for the Detection and Quantification of Phenolic Metabolites from Tomato Sauce in Biological Samples

(2012) Miriam Martı́nez-Huélamo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Differences in the carotenoid content of ketchups and gazpachos through HPLC/ESI(Li+)-MS/MS correlated with their antioxidant capacity

(2012) Anna Vallverdú-Queralt et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Protective activity of processed tomato products on postprandial oxidation and inflammation: A clinical trial in healthy weight men and women

(2012) Britt Burton-Freeman et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Lycopene and Cardiovascular Diseases: An Update

(2011) A. Mordente et al.   CURRENT MEDICINAL CHEMISTRY

Effect of consumption of tomato juice enriched with n-3 polyunsaturated fatty acids on the lipid profile, antioxidant biomarker status, and cardiovascular disease risk in healthy women

(2011) F. J. García-Alonso et al.   EUROPEAN JOURNAL OF NUTRITION

Oil matrix effects on plasma exposure and urinary excretion of phenolic compounds from tomato sauces: Evidence from a human pilot study

(2011) Sara Tulipani et al.   FOOD CHEMISTRY

Effect of tomato industrial processing on phenolic profile and hydrophilic antioxidant capacity

(2011) Anna Vallverdú-Queralt et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Lack of effects of tomato products on endothelial function in human subjects: results of a randomised, placebo-controlled cross-over study

(2010) Verena Stangl et al.   BRITISH JOURNAL OF NUTRITION

Changes in phenolic profile and antioxidant activity during production of diced tomatoes

(2010) Anna Vallverdú-Queralt et al.   FOOD CHEMISTRY

The effects of tomato consumption on serum glucose, apolipoprotein B, apolipoprotein A-I, homocysteine and blood pressure in type 2 diabetic patients

(2010) Farzad Shidfar et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Improved characterization of tomato polyphenols using liquid chromatography/electrospray ionization linear ion trap quadrupole Orbitrap mass spectrometry and liquid chromatography/electrospray ionization tandem mass spectrometry

(2010) Anna Vallverdú-Queralt et al.   RAPID COMMUNICATIONS IN MASS SPECTROMETRY

Matrix effects on the bioavailability of resveratrol in humans

(2009) Jordi Ortuño et al.   FOOD CHEMISTRY