Cargando…

Acute Effect of a Single Dose of Tomato Sofrito on Plasmatic Inflammatory Biomarkers in Healthy Men

Sofrito is a Mediterranean tomato-based sauce that typically also contains olive oil, onion, and garlic. The preparation of sofrito modifies the bioactive compounds (carotenoids and polyphenols) in the ingredients to more bioavailable forms, promoting cis-lycopene formation and polyphenol bioaccessi...

Descripción completa

Detalles Bibliográficos
Autores principales:	Hurtado-Barroso, Sara, Martínez-Huélamo, Miriam, Rinaldi de Alvarenga, Jose Fernando, Quifer-Rada, Paola, Vallverdú-Queralt, Anna, Pérez-Fernández, Silvia, Lamuela-Raventós, Rosa M.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2019
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6520770/ https://www.ncbi.nlm.nih.gov/pubmed/30991720 http://dx.doi.org/10.3390/nu11040851

Ejemplares similares

Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the sofrito Technique
por: Rinaldi de Alvarenga, José Fernando, et al.
Publicado: (2019)

Changing to a Low-Polyphenol Diet Alters Vascular Biomarkers in Healthy Men after Only Two Weeks
por: Hurtado-Barroso, Sara, et al.
Publicado: (2018)

Carotenoid Profile of Tomato Sauces: Effect of Cooking Time and Content of Extra Virgin Olive Oil
por: Vallverdú-Queralt, Anna, et al.
Publicado: (2015)

Increase of 4-Hydroxybenzoic, a Bioactive Phenolic Compound, after an Organic Intervention Diet
por: Hurtado-Barroso, Sara, et al.
Publicado: (2019)

Integrated Metabolomics, Lipidomics, and Genomics Reveal the Presence of a New Biomarker, Butanediol Glucuronide, Associated with the Activation of Liver Ketogenesis and Lipid Oxidation by Tomato-Based Sofrito in Obese Rats
por: Rinaldi de Alvarenga, José Fernando, et al.
Publicado: (2022)

Sensitive and Rapid UHPLC-MS/MS for the Analysis of Tomato Phenolics in Human Biological Samples
por: Martínez-Huélamo, Miriam, et al.
Publicado: (2015)

Bioactive Compounds of Mediterranean Cooked Tomato Sauce (Sofrito) Modulate Intestinal Epithelial Cancer Cell Growth Through Oxidative Stress/Arachidonic Acid Cascade Regulation
por: Storniolo, Carolina E., et al.
Publicado: (2020)

Microbial Phenolic Metabolites: Which Molecules Actually Have an Effect on Human Health?
por: Marhuenda-Muñoz, María, et al.
Publicado: (2019)

Urinary Phenolic Metabolites Associated with Peanut Consumption May Have a Beneficial Impact on Vascular Health Biomarkers
por: Parilli-Moser, Isabella, et al.
Publicado: (2023)

Domestic Sautéing with EVOO: Change in the Phenolic Profile
por: Lozano-Castellón, Julián, et al.
Publicado: (2020)

Development of an Advanced HPLC–MS/MS Method for the Determination of Carotenoids and Fat-Soluble Vitamins in Human Plasma
por: Hrvolová, Barbora, et al.
Publicado: (2016)

Is Eating Raisins Healthy?
por: Olmo-Cunillera, Alexandra, et al.
Publicado: (2019)

Tomato Sauce Enriched with Olive Oil Exerts Greater Effects on Cardiovascular Disease Risk Factors than Raw Tomato and Tomato Sauce: A Randomized Trial
por: Valderas-Martinez, Palmira, et al.
Publicado: (2016)

Effect of Crushing Peanuts on Fatty Acid and Phenolic Bioaccessibility: A Long-Term Study
por: Parilli-Moser, Isabella, et al.
Publicado: (2022)

LC-ESI-LTQ-Orbitrap-MS for Profiling the Distribution of Oleacein and Its Metabolites in Rat Tissues
por: López-Yerena, Anallely, et al.
Publicado: (2021)

The Hidden Face of Wine Polyphenol Polymerization Highlighted by High‐Resolution Mass Spectrometry
por: Vallverdú‐Queralt, Anna, et al.
Publicado: (2017)

The Effects of Differentiated Organic Fertilization on Tomato Production and Phenolic Content in Traditional and High-Yielding Varieties
por: González-Coria, Johana, et al.
Publicado: (2022)

Influence of Cooking and Ingredients on the Antioxidant Activity, Phenolic Content and Volatile Profile of Different Variants of the Mediterranean Typical Tomato Sofrito
por: Beltrán Sanahuja, Ana, et al.
Publicado: (2019)

A New Method to Simultaneously Quantify the Antioxidants: Carotenes, Xanthophylls, and Vitamin A in Human Plasma
por: Colmán-Martínez, Mariel, et al.
Publicado: (2016)

Absorption and Intestinal Metabolic Profile of Oleocanthal in Rats
por: López-Yerena, Anallely, et al.
Publicado: (2020)

Correction: López-Yerena, A., et al. “Absorption and Intestinal Metabolic Profile of Oleocanthal in Rats” Pharmaceutics 2020, 12, 134
por: López-Yerena, Anallely, et al.
Publicado: (2020)

Reply to “Comment on López-Yerena et al. ‘Absorption and Intestinal Metabolic Profile of Oleocanthal in Rats’ Pharmaceutics 2020, 12, 134”
por: López-Yerena, Anallely, et al.
Publicado: (2020)

Oleacein Intestinal Permeation and Metabolism in Rats Using an In Situ Perfusion Technique
por: López-Yerena, Anallely, et al.
Publicado: (2021)

Tissue Distribution of Oleocanthal and Its Metabolites after Oral Ingestion in Rats
por: López-Yerena, Anallely, et al.
Publicado: (2021)

Effects of Organic and Conventional Growing Systems on the Phenolic Profile of Extra-Virgin Olive Oil
por: López-Yerena, Anallely, et al.
Publicado: (2019)

Lyophilized Maqui (Aristotelia chilensis) Berry Induces Browning in the Subcutaneous White Adipose Tissue and Ameliorates the Insulin Resistance in High Fat Diet-Induced Obese Mice
por: Sandoval, Viviana, et al.
Publicado: (2019)

Total Analysis of the Major Secoiridoids in Extra Virgin Olive Oil: Validation of an UHPLC-ESI-MS/MS Method
por: Lozano-Castellón, Julián, et al.
Publicado: (2021)

Metabolomics Technologies for the Identification and Quantification of Dietary Phenolic Compound Metabolites: An Overview
por: López-Yerena, Anallely, et al.
Publicado: (2021)

Impact of Emerging Technologies on Virgin Olive Oil Processing, Consumer Acceptance, and the Valorization of Olive Mill Wastes
por: Pérez, Maria, et al.
Publicado: (2021)

Microbial Phenolic Metabolites in Urine Are Inversely Linked to Certain Features of Metabolic Syndrome in Spanish Adolescents
por: Laveriano-Santos, Emily P., et al.
Publicado: (2022)

Beer Phenolic Composition of Simple Phenols, Prenylated Flavonoids and Alkylresorcinols
por: Boronat, Anna, et al.
Publicado: (2020)

Vegetable and Fruit Consumption and Prognosis Among Cancer Survivors: A Systematic Review and Meta-Analysis of Cohort Studies
por: Hurtado-Barroso, Sara, et al.
Publicado: (2020)

Effect of Peanut Consumption on Cardiovascular Risk Factors: A Randomized Clinical Trial and Meta-Analysis
por: Parilli-Moser, Isabella, et al.
Publicado: (2022)

Oleacein and Oleocanthal: Key Metabolites in the Stability of Extra Virgin Olive Oil
por: Olmo-Cunillera, Alexandra, et al.
Publicado: (2023)

Health Effects of Resveratrol: Results from Human Intervention Trials
por: Ramírez-Garza, Sonia L., et al.
Publicado: (2018)

Conservation of Native Wild Ivory-White Olives from the MEDES Islands Natural Reserve to Maintain Virgin Olive Oil Diversity
por: López-Yerena, Anallely, et al.
Publicado: (2020)

Sweet Potato Is Not Simply an Abundant Food Crop: A Comprehensive Review of Its Phytochemical Constituents, Biological Activities, and the Effects of Processing †
por: Laveriano-Santos, Emily P., et al.
Publicado: (2022)

Optimizing the Malaxation Conditions to Produce an Arbequina EVOO with High Content of Bioactive Compounds
por: Olmo-Cunillera, Alexandra, et al.
Publicado: (2021)

Influence of the Ripening Stage and Extraction Conditions on the Phenolic Fingerprint of ‘Corbella’ Extra-Virgin Olive Oil
por: López-Yerena, Anallely, et al.
Publicado: (2021)

Bioactive Compounds of Cooked Tomato Sauce Modulate Oxidative Stress and Arachidonic Acid Cascade Induced by Oxidized LDL in Macrophage Cultures
por: Storniolo, Carolina E., et al.
Publicado: (2019)

Cannot write session to /tmp/vufind_sessions/sess_u0odmc6rm4iqdhrrbh9rs5k2mt