Lee A, Thurnham D I, Chopra M
Northern Ireland Centre for Diet and Health, School of Biomedical Sciences, University of Ulster, Northern Ireland, Coleraine, UK.
Free Radic Biol Med. 2000 Nov 15;29(10):1051-5. doi: 10.1016/s0891-5849(00)00440-8.
Health benefits of lycopene from tomato products have been suggested to be related to its antioxidant activity. Dietary fat may influence the absorption and hence the plasma levels and antioxidant activity of lycopene. In the present study, we have compared the effect of consumption of tomato products with extra-virgin olive oil vs. tomato products plus sunflower oil on plasma lycopene and antioxidant levels. Results show that the oil composition does not affect the absorption of lycopene from tomato products because similar levels of plasma lycopene (mean +/- SD) were obtained on feeding tomatoes (providing approximately 46 mg lycopene/d) for 7 d with either olive oil (0.66 +/- 0.26 vs 1.20 +/- 0.20 micromol/l, p <.002) or sunflower oil (0.67 +/- 0.27 vs. 1.14 micromol/l, p <.001). However, consumption of tomato products with olive oil significantly raised the plasma antioxidant activity (FRAP) from 930 +/- 150 to 1118 +/- 184 micromol/l, p <.01) but no effect was observed when the sunflower oil was used. The change (supplementation minus start values) in FRAP following the consumption of tomato products with oil was significantly higher for olive oil (190 +/- 101) than for sunflower oil (-9.6 +/- 99, p <. 005). In conclusion, the results of the study show that consumption of tomato products with olive oil but not with sunflower oil improves the antioxidant activity of the plasma.
番茄制品中番茄红素的健康益处被认为与其抗氧化活性有关。膳食脂肪可能会影响番茄红素的吸收，进而影响其血浆水平和抗氧化活性。在本研究中，我们比较了食用特级初榨橄榄油搭配番茄制品与葵花籽油搭配番茄制品对血浆番茄红素和抗氧化水平的影响。结果表明，油的成分不会影响番茄制品中番茄红素的吸收，因为在连续7天喂食番茄（每天提供约46毫克番茄红素）的情况下，无论搭配橄榄油（0.66±0.26对1.20±0.20微摩尔/升，p<.002）还是葵花籽油（0.67±0.27对1.14微摩尔/升，p<.001），血浆番茄红素水平（平均值±标准差）相似。然而，食用橄榄油搭配的番茄制品可显著提高血浆抗氧化活性（FRAP），从930±150微摩尔/升提高到1118±184微摩尔/升，p<.01），但使用葵花籽油时未观察到这种效果。食用油搭配的番茄制品后，橄榄油组的FRAP变化（补充后减去起始值）（190±101）显著高于葵花籽油组（-9.6±99，p<.005）。总之，研究结果表明，食用橄榄油搭配的番茄制品可提高血浆抗氧化活性，而食用葵花籽油搭配的番茄制品则无此效果。
