番茄红素与心血管疾病的关系
2010-02-12心血管疾病，是我们人类死亡原因的首位，大概占总死亡原因的35%。人类其实很早就知晓，多吃蔬菜水果可以减少心血管疾病和肿瘤的发病率，但是原因一直不清楚。
二十几年前，医学界已经认识到心血管疾病的一个主要起因是脂蛋白的被氧化，由此想到有抗氧化能力的类胡萝卜素可能对预防心血管疾病有益处，于是开始了这方面的流行病学调查。
最早的报告出现在1993年，短短几年内出现了多篇类胡萝卜素与心血管疾病间相关性的研究报告。
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u Kardinaal AF, et al. Antioxidants in adipose tissue and risk of myocardial infarction: the EURAMIC Study. Lancet 1993；342: 1379–1384. u Gaziano JM, et al. A prospective study of consumption of carotenoids in fruits and vegetables and decreased cardiovascular mortality in the elderly. Ann Epidemiol 1995；5: 255–260. u Price JE, Fowkes FG. Antioxidant vitamins in the prevention of cardiovascular disease. The epidemiological evidence. Eur Heart J 1997；18: 719–727. u Kristenson M, et al. Antioxidant state and mortality from coronary heart disease in Lithuanian and Swedish men: concomitant cross sectional study of men aged 50. Br Med J 1997；314: 629–633. |
当初认为是食物中的β-胡萝卜素在起作用。但是随着研究的深入，1996年在国际权威医学杂志New England Journal of Medicine上同时发表了两篇论文，确定长期摄入β-胡萝卜素对肿瘤、心血管等疾病的预防并没有任何好处，可能存在相反的副作用。这个结果令很多人失望，同时也让大家将目光转向了番茄红素。
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u Hennekens CH, et al. Lack of effect of long-term supplementation with beta carotene on the incidence of malignant neoplasms and cardiovascular disease. N Engl J Med 1996; 334: 1145-1149. u Omenn GS, et al. Effects of a combination of beta carotene and vitamin A on lung cancer and cardiovascular disease. N Engl J Med 1996; 334: 1150-1155. |
于是，到了1997年就有人报导是番茄红素真正帮助我们减少心血管疾病的发生。Kohlmeier等人在一项同时在10个欧洲国家开展的多中心案例控制研究当中对1,379名欧洲男子的身体状况进行了研究，发现体内脂肪组织番茄红素的高含量与心脏病发病率较低有关。
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u Kohlmeier L, et al. Lycopene and myocardial infarction risk in the EURAMIC Study. Am J Epidemiol 1997；146: 618–626. u Rissanen T, et al. Low plasma lycopene concentration is associated with increased intimamedia thickness of the carotid artery wall. Arterioscler Thromb Vasc Biol 2000; 20: 2677–2681. u Klipstein-Grobusch K., et al. Serum carotenoids and atherosclerosis. The Rotterdam Study. Atherosclerosis 2000; 148: 49-56. u Rissanen T, et al. Low serum lycopene concentration is associated with an excess incidence of acute coronary events and stroke: the Kuopio Ischaemic Heart Disease Risk Factor Study. Br J Nutr 2001; 85: 743–754. |
Fuhrman等报告，番茄红素还有调节胆固醇代谢的功能，在培养基中加入番茄红素可以抑制巨噬细胞中胆固醇的合成；在小规模的临床研究中发现，连续三个月每天食用60 mg的番茄红素可使血浆胆固醇下降14%。
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u Fuhrman B, et al. Hypocholesterolemic effect of lycopene and beta-carotene is related to suppression of cholesterol synthesis and augmentation of LDL receptor activity in macrophages. Biochem Biophys Res Commun 1997; 233: 658-62. |
研究资料累积到现在已经相当明确，是番茄红素才能帮助预防动脉粥样硬化，β-胡萝卜素则没有这个功能。
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u Arab L & Steck S. Lycopene and cardiovascular disease. Am J Clin Nutr 2000; 71(suppl): 1691S–1695S. u Rao AV. Lycopene, tomatoes, and the prevention of coronary heart disease. Exp Biol Med 2002; 227: 908-913. u Rissanen T, et al. Lycopene, atherosclerosis, and coronary heart disease. Exp Biol Med 2002; 277: 900-907. u Howard D, et al. Dietary lycopene, tomato-based food products and cardiovascular disease in women. J Nutr 2003; 133: 2336-2341. |
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