番茄红素的功能与稳定性研究进展

Advances in Functions and Stability of Lycopene

番茄红素具有强抗氧化能力,能有效降低癌症、心血管病等多种疾病的发病率,是目前功能食品、药品研究中的一个热点。但番茄红素稳定性差,容易发生降解和异构化,严重限制了番茄红素的研发及应用。本文综述了番茄红素的结构与功能,及其与疾病的相关性,总结了番茄红素稳定性方面的研究进展,并对解决番茄红素稳定性技术难题进行了可行性探讨。

Lycopene has powerful antioxidative ability, and can effectively reduce the incidence of cancer, angiocardiopathy and other diseases. Nowadays, lycopene becomes a hot topic in functional food and phamaceutical research. However, lyeopene is easy to be degraded and isomerized, its poor stability has greatly limited the research and application of lycopene. This article reviews the molecular structure and physiological functions of lycopene, analyzes the relationship of lycopene and diseases, summarizes the progress of the lycopene stability research, and explores the feasibility to solve the technical problems of keeping the lycopene stability in applications.