Tomato ... Lycopene ... Oils

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Hi folks:

Another contribution to this discussion:

" ........... it was found that tomatoes cooked with high phenolic

olive oil contained at least a two-fold higher concentration of

lycopene, than when tomatoes were cooked with low phenolic olive oil

(p = 0.025), high-oleic safflower oil (p = 0.013) and safflower oil

(p = 0.009). There was a significant increase in plasma lycopene

concentrations after consuming one tomato sauce meal containing high

phenolic olive oil (p = 0.018). There was a significant decrease in

the oxidised LDL to total LDL ratio after two tomato sauce meals

prepared with safflower oil. There was no effect of the treatments on

the other parameters measured. "

PMID: 15294521

Rodney.