Biologically Active Phytochemicals in Human Health: Lycopene

作者: A.V. Rao , Amanat Ali

DOI: 10.1080/10942910601052673

关键词:

摘要: Dietary guidelines around the world recommend increased consumption of plant foods to combat chronic diseases such as cancer, cardiovascular diseases, diabetes, and osteoporosis. These ...

参考文章(42)
J. Pincemail, Free radicals and antioxidants in human diseases Birkhäuser Basel. pp. 83- 98 ,(1995) , 10.1007/978-3-0348-9074-8_7
Anita Agarwal, Honglei Shen, Sanjiv Agarwal, A.V. Rao, Lycopene Content of Tomato Products: Its Stability, Bioavailability and In Vivo Antioxidant Properties. Journal of Medicinal Food. ,vol. 4, pp. 9- 15 ,(2001) , 10.1089/10966200152053668
Frederick Khachik, Lorena Carvalho, Paul S. Bernstein, Garth J. Muir, Da-You Zhao, Nikita B. Katz, Chemistry, Distribution, and Metabolism of Tomato Carotenoids and Their Impact on Human Health Experimental Biology and Medicine. ,vol. 227, pp. 845- 851 ,(2002) , 10.1177/153537020222701002
Robert S. Parker, Absorption, metabolism, and transport of carotenoids. The FASEB Journal. ,vol. 10, pp. 542- 551 ,(1996) , 10.1096/FASEBJ.10.5.8621054
C Gärtner, W Stahl, H Sies, Lycopene is more bioavailable from tomato paste than from fresh tomatoes. The American Journal of Clinical Nutrition. ,vol. 66, pp. 116- 122 ,(1997) , 10.1093/AJCN/66.1.116
Phyllis Bowen, Longwen Chen, Maria Stacewicz-Sapuntzakis, Claudine Duncan, Roohollah Sharifi, Luna Ghosh, Hyung-Sook Kim, Konstantin Christov-Tzelkov, Richard Van Breemen, Tomato sauce supplementation and prostate cancer: lycopene accumulation and modulation of biomarkers of carcinogenesis. Experimental Biology and Medicine. ,vol. 227, pp. 886- 893 ,(2002) , 10.1177/153537020222701008
Charles H. Hennekens, Meir J. Stampfer, Walter Willett, Edward Giovannucci, Jing Ma, Peter H. Gann, Frank M. Sacks, Lower prostate cancer risk in men with elevated plasma lycopene levels: results of a prospective analysis. Cancer Research. ,vol. 59, pp. 1225- 1230 ,(1999)
Barry Halliwell, M. Antonia Murcia, Susanna Chirico, Okezie I. Aruoma, Free radicals and antioxidants in food and in vivo: What they do and how they work Critical Reviews in Food Science and Nutrition. ,vol. 35, pp. 7- 20 ,(1995) , 10.1080/10408399509527682