The tomato as a functional food
The tomato as a functional food
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DOI：
10.1093/jn/135.5.1226
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发表时间：
2005-05-01
影响因子：
4.2
通讯作者：
Erdman, JW
中科院分区：
文献类型：
--
作者：
Canene-Adams, K;Campbell, JK;Erdman, JW
西红柿是美国人饮食中第四大最常食用的新鲜蔬菜和最常食用的罐头蔬菜。新出现的流行病学数据支持番茄消费量增加与心血管疾病和前列腺癌风险降低之间的联系。在这里，我们将总结番茄和番茄制品的营养和植物化学成分，以及这些生物活性成分如何共同作用来调节疾病的发展。最近的动物研究已经使用N-甲基-N-亚硝基脲和Dunning大鼠模型研究了番茄、番茄红素和前列腺癌。这些动物研究还表明，含有西红柿的饮食可能会降低前列腺癌的风险或进展。由于番茄消费的频率和程度，支持流行病学和动物数据，将增加摄入量与降低癌症和心血管疾病风险联系起来，番茄在美国饮食中的作用作为健康饮食的一部分具有不可否认的重要性。
Tomatoes are the fourth most commonly consumed fresh vegetable and the most frequently consumed canned vegetable in the American diet. There is emerging epidemiology data supporting the connection between increased tomato consumption and reduced risk for both cardiovascular disease and prostate cancer. Here we will summarize the nutrient and the phytochemical content of tomatoes and tomato products, and how these bioactive components might act together to modulate disease development. Recent animal studies have investigated tomatoes, lycopene, and prostate cancer using the N-methyl-N-nitrosourea and Dunning rat models. These animal studies also suggest that diets containing tomatoes may decrease the risk or the progression of prostate cancer. Due to the frequency and the extent of tomato consumption, the supporting epidemiological and animal data, which connect increased intakes with decreased cancer and cardiovascular disease risk, tomato's role in the American diet is of undeniable importance as part of a healthy diet.