番茄红素研究进展  

The Progress of Research on Lycopene

作　　者：熊维全 万群[2] 

机构地区：[1]成都市第一农业科学研究所,成都610072 [2]西南大学园艺园林学院,重庆400716

出　　处：《热带农业科技》2007年第2期48-52,共5页Tropical Agricultural Science & Technology

摘　　要：番茄红素是类胡萝卜素中的一种,由于其在预防癌症和心血管等疾病方面有重要的作用,已成为国际上功能性食品研究的热点之一。本文综述了番茄红素的结构、性质、遗传背景、生物合成及其生理功能等方面的研究进展。The lycopene is one kind of carotenoids. Because of its importance role in the prevention of certain of disease such as the cancer and cardiovascular disease the lycopene is becoming the hot topic in the research of function food in recent years in the world. This paper introduces the progress of research structure, quality, genetic background, biosynthesis and physiological function of lycopene.

关 键 词：番茄红素 类胡萝卜素 

分 类 号：S641.209.9[农业科学—蔬菜学]