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(2005). https://pubmed.ncbi.nlm.nih.gov/15735074/ DOI: 10.1093/jn/135.3.431","comparator":null,"unit":null,"notes":"","entity":null},{"dimension":"tissue_or_cell_type","value_text":"Postprandial triglyceride-rich lipoproteins","comparator":null,"unit":null,"notes":"","entity":null}],"evidence":[{"id":"d31aeb0c-4652-571d-9e5e-49cc80215ff8","evidence_kind":"source_excerpt","locator":"Lines 767-778","start_line":767,"end_line":778,"excerpt":"### lycopene-avocado-absorption\nAdding avocado to salsa increased mean lycopene TRL AUC 4.4-fold compared with avocado-free salsa.\nCondition category: normal\nnutrient_topic: Lycopene research collection; topical membership is not evidence of a direct dietary effect.\nplain_language: Eating the carotenoid within a meal containing fat changed absorption.\norganism: Human, 11 participants in the salsa study\ntissue_or_cell_type: Postprandial triglyceride-rich lipoproteins\nexperimental_model: Acute crossover meal experiment\nlimitations: Food comparison, not a requirement for this quantity of fat or evidence of a specific fatty-acid cofactor.\nexposure: Salsa with or without 150 g avocado; 9.5-hour sampling\nevidence_span: {\"source_cache\": \"artifacts/lycopene-research/15735074.abstract.txt\", \"locator\": \"Primary indexed abstract; zero-based, end-exclusive Unicode character offsets\", \"file_sha256\": \"31bfa6900bd41221e84a0713fc5ccf97341dfb80d997eecc37a1f2a121b9d814\", \"start_char\": 0, \"end_char\": 1730, \"text_sha256\": \"31bfa6900bd41221e84a0713fc5ccf97341dfb80d997eecc37a1f2a121b9d814\"}\n[lycopene-p15735074] Carotenoid absorption from salad and salsa by humans is enhanced by the addition of avocado or avocado oil. 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