Maruyama C, Imamura K, Oshima S, Suzukawa M, Egami S, Tonomoto M, Baba N, Harada M, Ayaori M, Inakuma T, Ishikawa T
Department of Food and Nutrition, Japan Women's University, Tokyo.
J Nutr Sci Vitaminol (Tokyo). 2001 Jun;47(3):213-21. doi: 10.3177/jnsv.47.213.
Effects of tomato juice supplementation on the carotenoid concentration in lipoprotein fractions and the oxidative susceptibility of LDL were investigated in 31 healthy Japanese female students. These subjects were randomized to one of three treatment groups; Control, Low and High. The Control, Low and High groups consumed 480 g of a control drink, 160 g of tomato juice plus 320 g of the control drink, and 480 g of tomato juice, providing 0, 15 and 45 mg of lycopene, respectively, for one menstrual cycle. The ingestion of tomato juice, rich in lycopene but having little beta-carotene, increased both lycopene and beta-carotene. Sixty-nine percent of lycopene in plasma was distributed in the LDL fraction and 24% in the HDL fraction. In the Low group, the lycopene concentration increased 160% each in the VLDL+IDL, LDL and HDL fractions (p<0.01). In the High group, the lycopene concentration increased 270% each in the VLDL+IDL and LDL fractions, and 330% in the HDL fraction (p<0.01). Beta-carotene also increased 120% and 180% in LDL fractions of the Low and the High groups, respectively. Despite these carotenoid increases in LDL, the lag time before oxidation was not prolonged as compared with that of the Control group. The propagation rate decreased significantly after consumption in the High group. Multiple regression analysis showed a positive correlation between lag time changes and changes in the alpha-tocopherol concentration per triglyceride in LDL, and a negative correlation between propagation rate changes and changes in the lycopene concentration per phospholipid in LDL. These data suggest that alpha-tocopherol is a major determinant in protecting LDL from oxidation, while lycopene from tomato juice supplementaion may contribute to protect phospholipid in LDI, from oxidation. Thus, oral intake of lycopene might be beneficial for ameliorating atherosclerosis.
在31名健康的日本女学生中，研究了补充番茄汁对脂蛋白组分中类胡萝卜素浓度以及低密度脂蛋白（LDL）氧化敏感性的影响。这些受试者被随机分为三个治疗组之一：对照组、低剂量组和高剂量组。对照组、低剂量组和高剂量组分别在一个月经周期内饮用480克对照饮料、160克番茄汁加320克对照饮料和480克番茄汁，分别提供0、15和45毫克番茄红素。摄入富含番茄红素但β-胡萝卜素含量很少的番茄汁后，番茄红素和β-胡萝卜素均增加。血浆中69%的番茄红素分布在LDL组分中，24%分布在HDL组分中。在低剂量组中，VLDL + IDL、LDL和HDL组分中的番茄红素浓度均增加了160%（p < 0.01）。在高剂量组中，VLDL + IDL和LDL组分中的番茄红素浓度均增加了270%，HDL组分中增加了330%（p < 0.01）。低剂量组和高剂量组LDL组分中的β-胡萝卜素也分别增加了120%和180%。尽管LDL中的这些类胡萝卜素有所增加，但与对照组相比，氧化前的延迟时间并未延长。高剂量组饮用后氧化传播速率显著降低。多元回归分析显示，延迟时间变化与LDL中每单位甘油三酯的α-生育酚浓度变化呈正相关，氧化传播速率变化与LDL中每单位磷脂的番茄红素浓度变化呈负相关。这些数据表明，α-生育酚是保护LDL免受氧化的主要决定因素，而补充番茄汁中的番茄红素可能有助于保护LDL中的磷脂免受氧化。因此，口服番茄红素可能有助于改善动脉粥样硬化。
