Can the Consumption of Tomatoes or Lycopene Reduce Cancer Risk?
Can the Consumption of Tomatoes or Lycopene Reduce Cancer Risk?
复制标题
DOI：
10.1177/153473540200100203
复制
发表时间：
2002-06
影响因子：
2.9
通讯作者：
E. Hwang;P. Bowen
中科院分区：
文献类型：
--
作者：
E. Hwang;P. Bowen
番茄红素是一种天然抗氧化剂，主要存在于番茄制品中，作为一种癌症预防剂正引起人们的注意。血清和饮食中的番茄红素水平与包括前列腺癌在内的几种癌症的发病率呈负相关。虽然番茄红素的抗氧化特性被认为是其明显有益效果的主要原因，但也可能涉及其他机制。我们概述了番茄红素可能的作用机制，并回顾了目前在癌症预防和一定程度上治疗方面的体外和体内研究结果。我们研究了关于食用番茄和番茄制品与不同部位癌症风险的流行病学证据。数据表明，番茄红素可能占或有助于化学预防，但这一假设需要进一步研究。番茄中还存在许多其他潜在的有益化合物，多种成分之间的复杂相互作用可能有助于番茄的抗癌特性。
Lycopene, a natural antioxidant found predominantly in to mato products, is attracting attention as a cancer prevention agent. Serum and dietary lycopene levels have been found to be inversely related to the incidence of several types of cancer, including prostate cancer. Although the antioxidant properties of lycopene are thought to be primarily responsible for its apparent beneficial effects, other mechanisms may also be involved. We outline the possible mechanisms of action of lycopene and review the current findings of in vitro and in vivo studies in cancer prevention and to some extent treatment. We examine the epidemiologic evidence regarding consumption of tomato and tomato products with the risk of cancer at various sites. Data suggest lycopene may account for or contribute to chemoprevention, but this hypothesis requires further study. Numerous other potentially beneficial compounds are present in tomatoes and complex interactions among multiple components may contribute to the anticancer properties of tomatoes.