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国际农业生物技术服务网站消息，红色西红柿由于含有番茄红素，因此具有很多健康功效。但是，一项新的研究显示，一种特殊的橙色品种的西红柿可以提供不同形式的番茄红素，这种番茄红素更容易被人体吸收。美国俄亥俄州立大学的研究人员发现意大利面条的调味酱是由这种西红柿制成的，能显著提高人体血液中的番茄红素含量。
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UNIQUE TOMATOES TOPS IN DISEASE-FIGHTING ANTIOXIDANTS
The distinctive red color of tomatoes is due to lycopene, a member of the carotenoids family, which is thought to have a number of health benefits, such as reducing the risk of developing cancer, cardiovascular disease and macular degeneration. A new study, however, suggests that a special variety of orange-colored tomatoes provide a different form of lycopene, cis-lycopene, which our bodies may more readily use. Researchers at the Ohio State University (OSU) found that eating spaghetti covered in sauce made from these orange tomatoes, called Tangerine tomatoes, caused a noticeable boost in cis-lycopene in participants' blood.
“While red tomatoes contain far more lycopene than orange tomatoes, most of it is in a form that the body doesn't absorb well,” said Steven Schwartz, the study's lead author and a professor of food science and technology at OSU. Lycopene absorption from the tangerine tomatoes was 2.5 times higher than that absorbed from the beta carotene-rich tomatoes. While these special tomatoes were grown just for this study, the researchers have pre-commercial lines of both varieties available. |
