类胡萝卜素的生物合成及营养用途。

The biosynthesis and nutritional uses of carotenoids.

作者信息

Fraser Paul D, Bramley Peter M

机构信息

School of Biological Sciences, Royal Holloway, University of London, Egham, Surrey TW20 0EX, UK.

出版信息

Prog Lipid Res. 2004 May;43(3):228-65. doi: 10.1016/j.plipres.2003.10.002.

DOI:10.1016/j.plipres.2003.10.002

PMID:15003396

Abstract

Carotenoids are isoprenoid molecules that are widespread in nature and are typically seen as pigments in fruits, flowers, birds and crustacea. Animals are unable to synthesise carotenoids de novo, and rely upon the diet as a source of these compounds. Over recent years there has been considerable interest in dietary carotenoids with respect to their potential in alleviating age-related diseases in humans. This attention has been mirrored by significant advances in cloning most of the carotenoid genes and in the genetic manipulation of crop plants with the intention of increasing levels in the diet. The aim of this article is to review our current understanding of carotenoid formation, to explain the perceived benefits of carotenoids in the diet and review the efforts that have been made to increase carotenoids in certain crop plants.

摘要

类胡萝卜素是异戊二烯分子，在自然界中广泛存在，通常在水果、花卉、鸟类和甲壳类动物中作为色素出现。动物无法从头合成类胡萝卜素，依赖饮食作为这些化合物的来源。近年来，人们对膳食类胡萝卜素在缓解人类衰老相关疾病方面的潜力产生了浓厚兴趣。在克隆大多数类胡萝卜素基因以及对作物进行基因操作以提高其在饮食中的含量方面取得的重大进展，也反映了这种关注。本文的目的是回顾我们目前对类胡萝卜素形成的理解，解释膳食中类胡萝卜素的潜在益处，并回顾为提高某些作物中类胡萝卜素含量所做的努力。