Guest guest Posted September 14, 2002 Report Share Posted September 14, 2002 For absorption of the lycopene, tomatos should be cooked with a small amt of fat such as with olive oil in a tomato sauce. on 9/14/2002 5:18 PM, Alan Pater at apater@... wrote: > Effect of low dose lycopene intake on lycopene bioavailability and oxidative > stress > A. V. Rao and Honglei Shena > > “Lycopene is a naturally present carotenoid in many fruits and vegetables. > Tomato and tomato products constitute the major source of dietary lycopene > in North America. Quote Link to comment Share on other sites More sharing options...
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