论文部分内容阅读
CCTV“新闻联播”2009年6月2日;新华网伦敦6月1日电(记者王亚宏)一项新研究发现,从番茄中提取的一种抗氧化剂——番茄红素,能够有效预防中风和心脏病。英国剑桥大学一家附属公司已用这种提取物制成一种食物补充剂。番茄红素是番茄皮含有的物质,番茄成熟后呈现红色就是因为含有这种物质。但直接吃番茄,人体并不太容易吸收番茄红素。剑桥大学的研究人员说,番茄红素能降低中风和心脏病发病的风险,是因为它能阻止低密度脂蛋白(也称坏胆固醇)堵塞血管。在试验中,他们让约150名心脏病患者每天服用番茄红素补充剂,8周后试验结果显示,患者血液中坏胆固醇水平几乎降低到零。随着研究的深入,番茄红素的保健功效一一呈现在人们面前。
Xinhuanet June 1 (Reporter Wang Yahong) A new study found that one of the antioxidants extracted from tomatoes - lycopene, can effectively prevent Stroke and heart disease. A subsidiary of the University of Cambridge has used this extract to make a food supplement. Lycopene is a substance contained in tomato skin, tomatoes appear red after ripe because it contains this material. However, eating tomatoes directly, the body is not easy to absorb lycopene. Researchers at the University of Cambridge say lycopene reduces the risk of stroke and heart disease because it stops blood clots from blocking by low-density lipoproteins (also known as bad cholesterol). In the trial, they administered lycopene supplements to about 150 heart patients daily, and after eight weeks showed that their blood cholesterol level dropped almost to zero. With the deepening of research, the health effects of lycopene one by one presented in front of people.