摄入高番茄红素番茄可提高健康成人血清类胡萝卜素水平,但对氧化应激和炎症的生物标志物没有影响

C. Thomson, N. Stendell-Hollis, J. West, E. Cussler, L. McCune, M. Kroggel, Hyun-Jin Kim, C. Kubota
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引用次数: 2

摘要

最近设计出了比标准品种番茄红素含量更高的新鲜番茄。我们假设,与标准新鲜番茄(LEC)相比,连续3周食用新鲜高番茄红素番茄(HEC)会显著增加血清番茄红素,减少氧化应激和炎症。40名年龄55.3±4.7岁(BMI = 25.1±3.3 kg/ m2)的健康成年男性(37.5%)和女性(62.5%)完成了这项随机、交叉、对照的番茄干预。检测血清番茄红素、氧化应激(8-OHdG、8-iso-PGF2)和炎症反应(hsCRP)。反式和顺式番茄红素显著增加(干预前和干预后,P < 0.0001),与LEC相比,HEC消耗期间顺式番茄红素显著增加(P=0.03)。8-OHdG、8-iso-PGF2或hsCRP均无明显变化。在健康的成年人群中,食用HEC番茄导致血清番茄红素显著升高,但氧化应激或炎症没有显著降低。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
High-Lycopene Tomato Intake Increases Serum Carotenoid Levels but not Biomarkers of Oxidative Stress and Inflammation in Healthy Adults
Fresh tomatoes higher in lycopene content than standard varieties have recently been designed. We hypothesized that consumption of fresh, high lycopene tomatoes (HEC) for 3-weeks, as compared to standard fresh tomatoes, (LEC) would result in significant increases in serum lycopene and reductions in oxidative stress and inflammation. Forty healthy adult men (37.5%) and women (62.5%) age 55.3±4.7 years (BMI = 25.1±3.3 kg/m 2 ) completed this randomized, crossover, controlled tomato intervention. Serum lycopene, oxidative stress (8-OHdG, 8-iso-PGF2 ) and inflammation (hsCRP) were assessed. Significant increases were seen in transand cis-lycopene (preand post-intervention, P < 0.0001), with cis-lycopene increasing significantly more during HEC consumption as compared to LEC (P=0.03). No significant changes in 8-OHdG, 8-iso-PGF2 or hsCRP were demonstrated. Consumption of HEC tomatoes resulted in significant elevations in serum lycopene but not significant reductions in oxidative stress or inflammation in this healthy adult population.
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