Résumé
Culinary practices influence the content of bioactive compounds in food. Mediterranean diet and its key components have been inversely associated with cancer and cardiovascular diseases. However, cooking techniques and ingredients may modify the bioavailability of carotenoids and polyphenols, thus improving their absorption by the presence of an oil matrix with an optimum cooking process. The intake of cooked tomato-based products reduces the risk of chronic diseases compared to raw tomato. However, the bioavailability of each of these products should be taken into account to better understand the correlation between tomatoes and health.