The beneficial effects of tomatoes.
The beneficial effects of tomatoes.
复制标题
DOI：
10.1016/j.ejim.2005.02.017
复制
发表时间：
2005-10-01
影响因子：
8
通讯作者：
Ben-Arzi, Sharon
中科院分区：
文献类型：
--
作者：
Blum, Arnon;Monir, Merei;Ben-Arzi, Sharon
最近的几项研究表明，饮食中摄入含有番茄红素的番茄和番茄制品可降低癌症和心血管疾病等慢性疾病的风险。血清和组织中的番茄红素水平也与慢性病的风险呈负相关。虽然番茄红素的抗氧化特性被认为是其有益作用的主要原因，但越来越多的证据表明，也可能涉及其他机制，例如调节细胞间间隙连接通讯、激素和免疫系统以及代谢途径。在一项体外研究和一项小型临床研究中，番茄红素抑制了一种参与胆固醇合成的必需酶的活性，表明其具有降低胆固醇的作用。
Dietary intake of tomatoes and tomato products containing lycopene has been shown to be associated with a decreased risk of chronic diseases such as cancer and cardiovascular disease in several recent studies. Serum and tissue lycopene levels have also been inversely related to the risk of chronic disease. While the antioxidant properties of lycopene are thought to be primarily responsible for its beneficial effects, evidence is accumulating to suggest that other mechanisms, such as modulation of intercellular gap junction communication, hormonal and immune systems, and metabolic pathways, may also be involved. Lycopene inhibited the activity of an essential enzyme involved in cholesterol synthesis in an in vitro study and a small clinical study, suggesting a hypocholesterolemic effect.