关于番茄红素对健康影响的最新研究进展。
An update on the health effects of tomato lycopene.
机构信息
Department of Food, Bioprocessing, and Nutrition Sciences at North Carolina State University, Raleigh, North Carolina 27695, USA.
出版信息
Annu Rev Food Sci Technol. 2010;1:189-210. doi: 10.1146/annurev.food.102308.124120.
Abstract
Lycopene is a non-provitamin A carotenoid that is responsible for the red to pink colors seen in tomatoes, pink grapefruit, and other foods. Processed tomato products are the primary dietary lycopene source in the United States. Unlike many other natural compounds, lycopene is generally stable to processing when present in the plant tissue matrix. Recently, lycopene has also been studied in relation to its potential health effects. Although promising data from epidemiological, as well as cell culture and animal, studies suggest that lycopene and the consumption of lycopene containing foods may affect cancer or cardiovascular disease risk, more clinical trial data is needed to support this hypothesis. In addition, future studies are required to understand the mechanism(s) whereby lycopene or its metabolites are proven to possess biological activity in humans.
摘要
番茄红素是一种非维生素 A 类胡萝卜素，使番茄、粉红葡萄柚和其他食物呈现红色到粉红色。加工过的番茄制品是美国主要的膳食番茄红素来源。与许多其他天然化合物不同，当存在于植物组织基质中时，番茄红素在加工过程中通常是稳定的。最近，番茄红素也因其潜在的健康影响而受到研究。尽管来自流行病学以及细胞培养和动物研究的有希望的数据表明，番茄红素和富含番茄红素的食物的摄入可能会影响癌症或心血管疾病的风险，但需要更多的临床试验数据来支持这一假设。此外，还需要进行未来的研究来了解已证明具有生物活性的番茄红素或其代谢物在人类体内发挥作用的机制。
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