Yang Y, Huang C Y, Peng S S, Li J
Department of Clinical Oncology, Kyushu University, Beppu, Japan.
Biomed Environ Sci. 1996 Dec;9(4):386-92.
We have examined the carotenoid contents of several dark green vegetables found to be associated with a lower risk of various epithelial cancers in our epidemiological study and animal study. Samples of these vegetables were quantitatively examined by high-performance liquid chromatography (HPLC) on a C-18 reversed-phase column for individual carotenoid content. Pure reference compounds (alpha-carotene, beta-carotent, lycopene, canthaxanthin, and lutein) and internal standard (beta-Apo-8'-carotenal) were employed to quantify xanthophylls and carotenes in these vegetables. The results indicated that fresh, dark-green, leafy vegetables were high in beta-carotene (0.94-9.36 mg/100 g) and oxygenated carotenoids or xanthophylls, primarily lutein (0.94-7.39 mg/100 g), whereas lycopene and alpha-carotene were not prominent and canthaxanthin was non existent in these vegetables. These analyses suggest that consumption of carotenoids such as lutein in addition to beta-carotene may be associated with a lower risk of cancers.
我们检测了几种深绿色蔬菜的类胡萝卜素含量，这些蔬菜在我们的流行病学研究和动物研究中被发现与降低各种上皮癌的风险有关。通过高效液相色谱法（HPLC）在C-18反相柱上对这些蔬菜样品进行定量检测，以确定单个类胡萝卜素的含量。使用纯参考化合物（α-胡萝卜素、β-胡萝卜素、番茄红素、角黄素和叶黄素）和内标（β-阿朴-8'-胡萝卜醛）来定量这些蔬菜中的叶黄素和胡萝卜素。结果表明，新鲜的深绿色叶菜富含β-胡萝卜素（0.94 - 9.36毫克/100克）和氧化类胡萝卜素或叶黄素，主要是叶黄素（0.94 - 7.39毫克/100克），而番茄红素和α-胡萝卜素含量不突出，这些蔬菜中不存在角黄素。这些分析表明，除了β-胡萝卜素外，食用叶黄素等类胡萝卜素可能与降低癌症风险有关。
