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| 文獻摘要：類胡蘿卜素和DNA損傷 |
| 發布時間：2016/2/2 10:01:20 閱讀次數：178 |
類胡蘿卜素是最為人知的抗氧化型植物化學物質，并且被廣泛認為有助于提高水果和蔬菜的健康性能。有關類胡蘿卜素影響的研究已經在不同水平上開展：在細胞培養水平、動物實驗水平及人體實驗水平。縱觀過去5年的研究報告，我們發現維生素A和維生素A型類胡蘿卜素（胡蘿卜素和β-隱黃質）與非維生素A型類胡蘿卜素（番茄紅素，葉黃素效果，蝦青素和玉米黃質）之間有一個明顯的差別。非維生素A型類胡蘿卜素總是被報道可以防止DNA損傷，無論這些損傷是內源性的還是外援誘導的，但是維生素A型類胡蘿卜素卻對DNA損傷具有不同的影響，有時防止DNA損傷，有時加劇DNA損傷。這種加劇DNA損傷主要來自于類胡蘿卜素濃度過高，可能導致氧化發生。
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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