An update on the health effects of tomato lycopene.
An update on the health effects of tomato lycopene.
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DOI：
10.1146/annurev.food.102308.124120
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发表时间：
2010
影响因子：
12.4
通讯作者：
Harris GK
中科院分区：
文献类型：
--
作者：
Story EN;Kopec RE;Schwartz SJ;Harris GK
番茄红素是一种非维生素A原的类胡萝卜素，是番茄、粉红葡萄柚和其他食物中红色到粉红色的原因。加工番茄制品是美国主要的番茄红素来源。与许多其他天然化合物不同，番茄红素当存在于植物组织基质中时通常对加工稳定。最近，番茄红素也被研究了其潜在的健康影响。虽然流行病学、细胞培养和动物研究的数据表明，番茄红素和食用含有番茄红素的食物可能会影响癌症或心血管疾病的风险，但还需要更多的临床试验数据来支持这一假设。此外，未来的研究需要了解番茄红素或其代谢产物被证明在人体内具有生物活性的机制。
Lycopene is a non-provitamin A carotenoid that is responsible for the red to pink colors seen in tomatoes, pink grapefruit, and other foods. Processed tomato products are the primary dietary lycopene source in the United States. Unlike many other natural compounds, lycopene is generally stable to processing when present in the plant tissue matrix. Recently, lycopene has also been studied in relation to its potential health effects. Although promising data from epidemiological, as well as cell culture and animal, studies suggest that lycopene and the consumption of lycopene containing foods may affect cancer or cardiovascular disease risk, more clinical trial data is needed to support this hypothesis. In addition, future studies are required to understand the mechanism(s) whereby lycopene or its metabolites are proven to possess biological activity in humans.
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影响因子：
1.9
作者：
Agarwal, S;Rao, AV
通讯作者：
Rao, AV
影响因子：
3.2
作者：
Boileau, TWM;Boileau, AC;Erdman, JW
通讯作者：
Erdman, JW
DOI：
10.1024/0300-9831.75.1.54
发表时间：
2005-01-01
影响因子：
2.3
作者：
Aust, O;Stahl, W;Heinrich, U
通讯作者：
Heinrich, U
影响因子：
3.2
作者：
Cohen, LA
通讯作者：
Cohen, LA
影响因子：
7.1
作者：
Brown, MJ;Ferruzzi, MG;White, WS
通讯作者：
White, WS