食品科学 ›› 2010, Vol. 31 ›› Issue (7): 329-332.doi: 10.7506/spkx1002-6300-201007072

• 专题论述 • 上一篇    下一篇

番茄红素生物利用率的研究进展

彭善丽,黄卫宁,张根义*   

  1. 江南大学食品学院
  • 收稿日期:2009-06-03 修回日期:2009-12-01 出版日期:2010-04-01 发布日期:2010-12-29
  • 通讯作者: 张根义 E-mail:genyiz@gmail.com

Research Progress on Bioavailibility of Lycopene

PENG Shan-li,HUANG Wei-ning,ZHANG Gen-yi*   

  1. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
  • Received:2009-06-03 Revised:2009-12-01 Online:2010-04-01 Published:2010-12-29
  • Contact: ZHANG Gen-yi E-mail:genyiz@gmail.com

摘要:

番茄红素具有很强的抗氧化活性,能有效降低癌症、心血管病的发病率,可以作为一种功能性色素广泛应用于功能食品、药品和化妆品中。与其他类胡萝卜素相比,它具有更强的抗氧化能力,但其在正常生理功能条件下营养素进入体循环,达到作用部位的比例即生物利用率较低,且易受多种因素的影响。本文简要综述了番茄红素生物利用率的研究状况及影响因素。

关键词: 番茄红素, 生物利用率, 影响因素

Abstract:

Lycopene, a strong antioxidant, has the ability to reduce the risk of cancers and cardiovascular diseases and has been widely used in foods, drugs and cosmetics as a functional pigment, which has stronger antioxidant activity and lower bioavailability compared with other carotenoids. In this paper, the absorption and bioavailability of lycopene is reviewed.

Key words: lycopene, bioavailability, affecting factors

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