摘要
番茄红素是类胡萝卜素的一种,其纯品在自然界略带金属光泽,为深红色针状晶体,是一种具有营养和着色作用的功能性天然食用色素。番茄红素在动物机体内不能合成,只能通过食物摄取,是目前自然界中已发现的抗氧化能力最强的类胡萝卜素,具有极高的开发价值。通过总结整理近期关于番茄红素功能及其作用相关机制的研究成果,主要分析番茄红素保护肝脏、缓解糖尿病并发症、保护心血管系统、防癌、缓解神经退行性病变可能作用的机制,旨在为番茄红素食品研发及临床应用提供理论性指导。
Lycopene is a kind of carotenoid.Its pure product has a metallic luster in nature and is a deep red needle crystal.It is a functional natural food coloring with nutrition and coloring.Lycopene can not be synthesized in animal organisms,and it can only be ingested by food.It is the carotenoid with the strongest antioxidant capacity in nature,and has extremely high development value.By summarizing the recent research results on the function of lycopene,its related mechanisms were mainly analyzed in order to provide theoretical guidance for the development and clinical application of lycopene.
作者
修伟业
黎晨晨
王艺錡
陈俊杰
马永强
XIU Weiye;LI Chenchen;WANG Yiqi;CHEN Junjie;MA Yongqiang(Key Laboratory of Food Science and Engineering,School of Food Engineering,Harbin University of Commerce,Harbin 150076,China)
出处
《食品科技》
CAS
北大核心
2020年第1期322-325,共4页
Food Science and Technology
基金
哈尔滨商业大学院级科研项目(2019SPCX001)
哈尔滨商业大学校级科研项目(YJSCX2019-566HSD)
黑龙江省教育厅科研项目(17XN069)。
关键词
番茄红素
生物学功能
机制
研究进展
lycopene
biological function
mechanism
research progress
