Likopen w profilaktyce chorób cywilizacyjnych

*Edyta Kwiatkowska

Summary
Lycopene is a hydrocarbon carotenoid. Evidence suggests that lycopene has recently received attention for its potential role in preventing cancer and cardiovascular disease in humans. Although similar in structure to the β-carotene, lycopene does not have provitamin A activity. The many conjugated double bonds of carotenoids make them potentially powerful antioxidants. Lycopene has the strongest singlet oxygen-quenching capacity of several carotenoids. Lycopene is a fat-soluble pigment that gives tomatoes, guava, pink grapefruit, watermelon and a limited number of other foods their red color. Tomato products, including ketchup, tomato juice and pizza sauce are the richest sources of lycopene. The mechanism of absorption of lycopene is not completely understood. Lycopene may play a role in the regulation of cholesterol metabolism. Several studies examined the relation between dietary intake of antioxidants and lipid peroxidation to try to determine which antioxidants may play a role in preventing cardiovascular disease. Lycopene may have a cholesterol synthesis-inhibiting effect and may enhance LDL degradation. Available evidence suggests that intimal wall thickness and risk of myocardial infarction are reduced in persons with higher adipose tissue concentrations of lycopene.

To jest tylko fragment artykułu. Aby przeczytać całość, przejdź do Czytelni medycznej.