Raiola Assunta, Tenore Gian Carlo, Barone Amalia, Frusciante Luigi, Rigano Maria Manuela
Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, Portici (Naples) 80055, Italy.
Department of Pharmacy, University of Naples Federico II, Via D. Montesano 49, Naples 80131, Italy.
Int J Mol Sci. 2015 Dec 8;16(12):29250-64. doi: 10.3390/ijms161226163.
Several epidemiological studies have demonstrated that high vitamin E intakes are related to a reduced risk of non-communicable diseases, while other dietary antioxidants are not, suggesting that vitamin E exerts specific healthy functions in addition to its antioxidant role. In this regard, tomato (Solanum lycopersicum), one of the most consumed vegetables of the whole world population, is an important source of both tocopherols and tocotrienols. However, vitamin E content may strongly depend on several biotic and abiotic factors. In this review we will debate the elements affecting the synthesis of tocopherols and tocotrienols in tomato fruit, such as environmental conditions, genotype, fruit maturity level, and the impact of classical processing methods, such as pasteurization and lyophilization on the amount of these compounds. In addition we will analyze the specific vitamin E mechanisms of action in humans and the consequent functional effects derived from its dietary intake. Finally, we will examine the currently available molecular techniques used to increase the content of vitamin E in tomato fruit, starting from the identification of genetic determinants and quantitative trait loci that control the accumulation of these metabolites.
多项流行病学研究表明，高维生素E摄入量与非传染性疾病风险降低有关，而其他膳食抗氧化剂则不然，这表明维生素E除了具有抗氧化作用外，还发挥着特定的健康功能。在这方面，番茄（Solanum lycopersicum）是全球食用量最大的蔬菜之一，是生育酚和生育三烯酚的重要来源。然而，维生素E的含量可能强烈依赖于多种生物和非生物因素。在这篇综述中，我们将探讨影响番茄果实中生育酚和生育三烯酚合成的因素，如环境条件、基因型、果实成熟度，以及巴氏杀菌和冻干等传统加工方法对这些化合物含量的影响。此外，我们将分析维生素E在人体内的具体作用机制，以及其膳食摄入所产生的功能效应。最后，我们将研究目前用于提高番茄果实中维生素E含量的分子技术，从鉴定控制这些代谢产物积累的遗传决定因素和数量性状位点开始。
