ZHOUSHAN SINOMEGA BIOTECH ENGINEERING CO.,LTD , https://www.sinomegabiotech.com
Lycopene has the functions of anti-oxidation, elimination of free radicals, induction of indirect communication of cells, regulation of tumor proliferation, significant reduction of oxidative damage to lymphocyte DNA caused by peroxidation in the body, and slowing of atherosclerosis formation. Foreign scholars have found that lycopene is more effective than α and β-carotene in inhibiting cancer cell proliferation. Patients with uterine fibroids and cervical cancer, patients with chronic renal failure, serum lycopene content is low. Some people have studied the relationship between the intake of carotene, vitamin A and various fruits and vegetables and prostate cancer. The results show that people who take tomatoes and their products have a smaller chance of suffering from prostate cancer and digestive tract cancer.
Lycopene is mainly derived from tomatoes and their products, pumpkins, watermelons, persimmons, peaches, mangoes, grapes, strawberries, citrus fruits, etc., as well as leaves of tea and roots of carrots and kale. The content of lycopene in tomato differs depending on the variety and maturity. The higher the maturity of tomato, the higher the content of lycopene, up to more than 400 mg per hundred grams of lycopene. Lycopene in tomato is present in the skin and water soluble fractions from 72% to 79%. Lycopene, like other carotenoids, is generally tightly bound with macromolecules, which can lead to difficulties in absorption. Adding a little cooking oil or heating during consumption can promote the release of lycopene and thus increase the intestinal tract. Absorption rate.
Lycopene function is not nutritional
In addition to researching the role of nutrients in foods in the human body, modern nutrition has paid more and more attention to the research of non-nutritional factors in foods. Recent studies have shown that tomatoes have anti-cancer, anti-cancer, anti-aging, prevention of heart disease and other effects. These functions of tomato stem from the lycopene contained therein. Lycopene is a fat-soluble unsaturated hydrocarbon. It is a carotenoid. It is red and does not show the physiological activity of vitamin A. It is sensitive to oxidation. After 12 hours of sunlight exposure, lycopene is substantially lost. . Potassium, magnesium, calcium, and zinc ions have little effect on lycopene, and iron and copper ions are more destructive. Therefore, when storing or cooking, contact with iron and copper ions should be avoided as much as possible.