Are the health attributes of lycopene related to its antioxidant function?
作者: John W. ErdmanNikki A. FordBrian L. Lindshield
作者单位: 1Department of Food Science and Human Nutrition, 449 Bevier Hall, 905 S. Goodwin Avenue, University of Illinois, Urbana, IL 61801, USA
刊名: Archives of Biochemistry and Biophysics, 2008, Vol.483 (2), pp.229-235
来源数据库: Elsevier Journal
DOI: 10.1016/j.abb.2008.10.022
关键词: LycopeneLycopenoidsCarotenoidsTomatoAntioxidantProstate cancerCardiovascular diseaseOxidative stressVitamin EMechanism
英文摘要: Abstract(#br)A variety of epidemiological trials have suggested that higher intake of lycopene-containing foods (primarily tomato products) or blood lycopene concentrations are associated with decreased cardiovascular disease and prostate cancer risk. Of the carotenoids tested, lycopene has been demonstrated to be the most potent in vitro antioxidant leading many researchers to conclude that the antioxidant properties of lycopene are responsible for disease prevention. In our review of human and animal trials with lycopene, or lycopene-containing extracts, there is limited support for the in vivo antioxidant function for lycopene. Moreover, tissue levels of lycopene appear to be too low to play a meaningful antioxidant role. We conclude that there is an overall shortage of supportive...
全文获取路径: Elsevier  (合作)
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影响因子:3.37 (2012)

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