新鲜和加工番茄（茄属番茄）果实中的类胡萝卜素可保护细胞免受氧化应激损伤。
Carotenoids in fresh and processed tomato (Solanum lycopersicum) fruits protect cells from oxidative stress injury.
作者信息
Del Giudice Rita, Petruk Ganna, Raiola Assunta, Barone Amalia, Monti Daria Maria, Rigano Maria Manuela
机构信息
Department of Chemical Sciences, University of Naples Federico II, Complesso Universitario Monte Sant'Angelo, Via Cinthia 4, I-80126, Naples, Italy.
Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, I-80055, Portici, Naples, Italy.
出版信息
J Sci Food Agric. 2017 Mar;97(5):1616-1623. doi: 10.1002/jsfa.7910. Epub 2016 Aug 18.
BACKGROUND
Lipophilic antioxidants in tomato (Solanum lycopersicum) fruits exert important functions in reducing the risk of human diseases. Here the effect of thermal processing on the antioxidant activity of lipophilic extracts from the commercial tomato hybrid 'Zebrino' was analysed. Carotenoid content and lipophilic antioxidant activity were determined and the ability of tomato extracts in rescuing cells from oxidative stress was assessed.
RESULTS
Lipophilic antioxidant activity was completely retained after heat treatment and extracts were able to mitigate the detrimental effect induced by oxidative stress on different cell lines. Lycopene alone was able to rescue cells from oxidative stress, even if to a lower extent compared with tomato extracts. These results were probably due to the synergistic effect of tomato compounds in protecting cells from oxidative stress injury.
CONCLUSION
The current study provides valuable insights into the health effect of the dietary carotenoids present in fresh and processed tomato fruits. © 2016 Society of Chemical Industry.
背景
番茄（茄属番茄）果实中的亲脂性抗氧化剂在降低人类疾病风险方面发挥着重要作用。在此，分析了热加工对商业番茄杂交品种“Zebrino”亲脂性提取物抗氧化活性的影响。测定了类胡萝卜素含量和亲脂性抗氧化活性，并评估了番茄提取物从氧化应激中拯救细胞的能力。
结果
热处理后亲脂性抗氧化活性完全保留，提取物能够减轻氧化应激对不同细胞系诱导的有害影响。单独的番茄红素能够从氧化应激中拯救细胞，即使与番茄提取物相比程度较低。这些结果可能归因于番茄化合物在保护细胞免受氧化应激损伤方面的协同作用。
结论
本研究为新鲜和加工番茄果实中膳食类胡萝卜素的健康效应提供了有价值的见解。© 2016化学工业协会。
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