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| 文献摘要：类胡萝卜素和DNA损伤 |
| 发布时间：2016/2/2 10:01:20 阅读次数：178 |
类胡萝卜素是最为人知的抗氧化型植物化学物质，并且被广泛认为有助于提高水果和蔬菜的健康性能。有关类胡萝卜素影响的研究已经在不同水平上开展：在细胞培养水平、动物实验水平及人体实验水平。纵观过去5年的研究报告，我们发现维生素A和维生素A型类胡萝卜素（胡萝卜素和β-隐黄质）与非维生素A型类胡萝卜素（番茄红素，叶黄素效果，虾青素和玉米黄质）之间有一个明显的差别。非维生素A型类胡萝卜素总是被报道可以防止DNA损伤，无论这些损伤是内源性的还是外援诱导的，但是维生素A型类胡萝卜素却对DNA损伤具有不同的影响，有时防止DNA损伤，有时加剧DNA损伤。这种加剧DNA损伤主要来自于类胡萝卜素浓度过高，可能导致氧化发生。
Carotenoids and DNA damage
Carotenoids are among the best known antioxidant phytochemicals, and are widely believed to contribute to the health-promoting properties of fruits and vegetables. Investigations of the effects of carotenoids have been carried out at different levels: in cultured cells, in experimental animals, and in humans. Studying reports from the last 5 years, we find a clear distinction between effects of vitamin A and pro-vitamin A carotenoids (the carotenes and β-cryptoxanthin), and effects of non-vitamin A carotenoids (lycopene, lutein, astaxanthin and zeaxanthin). Whereas the latter group are almost invariably reported to protect against DNA damage, whether endogenous or induced by exogenous agents, the pro-vitamin A carotenoids show a more varied spectrum of effects, sometimes protecting and sometimes enhancing DNA damage. The tendency to exacerbate damage is seen mainly at high concentrations, and might be accounted for by pro-oxidant actions of these carotenoids.
Azqueta A, Collins AR
Mutat Res. 2012, 733(1-2):4-13.
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