FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (11): 545-548.

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Study on Mechanism of Lycopene Absorption and Antioxidation Effects on Mice in vivo

 FAN  Yuan-Jing, HUANG  Lu   

  1. Institute of Biological and Food industry, Hefei University of Technology, Hefei 230069, China
  • Online:2007-11-15 Published:2011-11-22

Abstract: It has been suggested that lycopene has many biological functions, such as quenching singlet oxygen and eliminating free radical, promotion cell communication and signal cells and inhibiting cellular malignant transformation. Since the subject of lycopene bioefficacy and bioavailability has not been studied thoroughly yet, this experiment carried out the study on lycopene affection with anti-oxidative enzymes, such as superoxide dismutase (SOD), catalase (CAT) and peroxidase (POD) from mice liver. Lycopene was firstly extracted from tomatoes by petroleum ether. The group of 6 mice was fed 1 week with the lycopene then killed for assay. The activities of SOD, POD, CAT and the content of malondiadehyde (MDA) were determined respectively. Due to lycopene treatment, the activities of SOD, POD increase, while the content of MDA decreases. Compared to control group, the results showed that lycopene can enhance mice’s anti-oxidative capability and inhibit their lipid peroxidation.

Key words: lycopene, absorption, mice, anti-oxidative