番茄红素
健康福利
生物技术
人类健康
食品科学
功能性食品
类胡萝卜素
食品
作物
生物
传统医学
农学
医学
环境卫生
作者
Manuel Viuda‐Martos,Elena Sánchez‐Zapata,Estrella Sayas‐Barberá,Esther Sendra,Juana Fernández‐López
标识
DOI:10.1080/10408398.2011.623799
摘要
During recent decades, the food industry, consumers, and regulatory authorities have developed a significant interest in functional foods because of their potential benefits for human health over and above their basic nutritional value. Tomato is the second most important vegetable crop in the world. The amount of the related wastes is estimated at up to 50,000 tons per year, representing a serious disposal problem with a consequent negative impact on the environment. Tomato byproducts contain a great variety of biologically active substances, principally lycopene, which have been demonstrated by in vitro and in vivo studies to possess antioxidant, hypolipidemic, and anticarcinogenic activities. The aim of this review is to present an overview of the functional and physiological properties of the principal bioactive compound present in tomato and tomato byproducts, lycopene, its addition to meat, and meat products.
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