Micozzi M S, Beecher G R, Taylor P R, Khachik F
National Museum of Health and Medicine, Armed Forces Institute of Pathology, Washington, DC 20306-6000.
J Natl Cancer Inst. 1990 Feb 21;82(4):282-5. doi: 10.1093/jnci/82.4.282.
We examined the carotenoid content of selected foods consistently found to be associated with a lower risk for various epithelial cancers in epidemiologic studies. Both raw and cooked samples of green, leafy vegetables and yellow or orange vegetables were quantitatively examined by high-performance liquid chromatography for individual carotenoid content. The results indicated that fresh, green, leafy vegetables were moderately high in beta carotene (0.5-14.6 mg/100 g) and very high in oxygenated carotenoids or xanthophylls, primarily lutein and its stereoisomers (2.3-63.0 mg/100g) [corrected]. The fresh, yellow or orange vegetables examined were very high in beta carotene (16.0-120.5 mg/100 g) [corrected] but had no detectable nonhydrocarbon carotenoids. Cooking differentially reduced the lutein content compared with the beta carotene content in green, leafy vegetables. These analyses suggest that consumption of carotenoids in addition to beta carotene may be associated with a lower risk for cancer.
我们检测了在流行病学研究中一直被发现与多种上皮癌风险较低相关的特定食物的类胡萝卜素含量。通过高效液相色谱法对绿叶蔬菜和黄色或橙色蔬菜的生样和熟样中的类胡萝卜素含量进行了定量检测。结果表明，新鲜绿叶蔬菜中的β-胡萝卜素含量适中（0.5 - 14.6毫克/100克），而氧化类胡萝卜素或叶黄素含量非常高，主要是叶黄素及其立体异构体（2.3 - 63.0毫克/100克）[已校正]。所检测的新鲜黄色或橙色蔬菜中的β-胡萝卜素含量非常高（16.0 - 120.5毫克/100克）[已校正]，但未检测到非烃类类胡萝卜素。与绿叶蔬菜中的β-胡萝卜素含量相比，烹饪对叶黄素含量的降低程度有所不同。这些分析表明，除β-胡萝卜素外，食用类胡萝卜素可能与较低的癌症风险相关。
