123.130.221.191：建立内容为“{{Chembox | ImageFile = Lycopene.png | ImageSize = 300px | ImageFile1 = Lycopene3D.png | ImageSize1 = 300px | IUPACName = (''6E,8E,10E,12E,14E,16E,18E,20E,…”的新页面

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建立内容为“{{Chembox | ImageFile = Lycopene.png | ImageSize = 300px | ImageFile1 = Lycopene3D.png | ImageSize1 = 300px | IUPACName = (''6E,8E,10E,12E,14E,16E,18E,20E,…”的新页面

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{{Chembox
| ImageFile = Lycopene.png
| ImageSize = 300px
| ImageFile1 = Lycopene3D.png
| ImageSize1 = 300px
| IUPACName = (''6E,8E,10E,12E,14E,16E,18E,20E,22E,24E,26E'')-
2,6,10,14,19,23,27,31- Octamethyldotriaconta-
2,6,8,10,12,14,16,18,20,22,24,26,30- tridecaene
| OtherNames =
| Section1 = {{Chembox Identifiers
| CASNo = 502-65-8
| PubChem = 446925
| EINECS = 207-949-1
| SMILES = CC(=CCC/C(=C/C=C/C(=C/C=C/C(=C/C=C/C=C(\C)
/C=C/C=C(\C)/C=C/C=C(\C)/CCC=C(C)C)/C)/C)/C)C
}}
| Section2 = {{Chembox Properties
| Formula = [[碳|C]]40[[氢|H]]56
| MolarMass = 536.873
| Appearance = 深红色固体
| Density =
| MeltingPt = 172–173 °C
| BoilingPt =
| Solubility = 无法溶解
}}
| Section3 = {{Chembox Hazards
| MainHazards =
| FlashPt =
| Autoignition =
}}
}}

'''番茄红素'''（{{lang|en|Lycopene}}、分子式 [[碳|C]]40[[氢|H]]56）是一种明亮红色的[[类胡萝蔔素]]颜料，在[[番茄]]和其它红色果子如[[西瓜]]和西柚中也有。

番茄红素是人体最常见和是最有力的类胡萝蔔素[[抗氧剂]]之一。它的英文名Lycopene是从番茄的种类分类茄属[[Solanum lycopersicum]]中而来得。

== 色素 ==

番茄红素的颜色是由于碳的[[共轭]][[双键]]（即[[单键]]及双键交互出现的结构）。其中的双键降低了电子跃升到高能阶所需的能量，使[[分子]]吸收更长波长的[[可见光]]。番茄红素吸收大多数的可见光，因此是红色。

番茄红素不溶于水，可做为食物色素。多孔材料(包括多数塑胶)很容易被番茄红素[[染色]]。

若纺织品刚刚沾到番茄汁液，可以轻易的清除。但若塑胶被番茄红素染色，番茄红素会扩散到塑胶内，无论用热水、肥皂、[[清洁剂]]都无法清除（不过用[[漂白水]]可以破坏番茄红素的结构）。

== 营养 ==

从[[紫外光]]产生的单线态氧是[[皮肤老化]]的主要起因。番茄红素是单线态氧最强有力的熄灭器。

有证据证明常吃含番茄红素产品可减少[[心血管疾病]]、[[癌症]]（特别是[[前列腺癌]]）、[[糖尿病]]、[[骨质疏松症]]和[[男性不育]]的风险。

番茄红素也许可减少[[食道癌]]、[[直肠癌]]、和囗腔癌症等的风险。

初步科学临床数据显示:番茄红素或有助于[[免疫系统]]、对[[抗氧化]]、预防多种[[恶性肿瘤]]及[[前列腺]]维护等健康支持作用。

==食物来源==

{| class="wikitable" table style="border:1px #000000;" cellspacing="0" align="left" style="margin-left: 1em"
|-
!colspan="2"|番茄红素含量表
|-
! width="100" | 来源
! width="150" | 茄红素含量 μg/g
|-
| 生[[蕃茄]]
| 8.8–42
|-
| [[蕃茄汁]]
| 86–100
|-
| [[茄汁]](料理用)
| 63–131
|-
| 蕃茄酱
| 124
|-
| 西瓜
| 23–72
|-
| 葡萄柚
| 3.6–34
|-
| 红[[番石榴]]
| 54
|-
| [[木瓜]]
| 20–53
|-
| 杏
| < 0.1
|}
番茄红素含量高的水果和[[蔬菜]]有蕃茄、西瓜、葡萄柚、[[芭乐]]、木瓜、[[红椒]]。不同品种的蕃茄和蕃茄的成熟度也会影响蕃茄中番茄红素的含量。据统计蕃茄和各类蕃茄制品占了85%的日常生活番茄红素摄取量。

不同于其他的营养素，例如[[维生素C]]，会在烹煮的过程中流失。蕃茄的[[食品加工]]，反而会提高番茄红素的[[生物利用度]]。蕃茄酱中的番茄红素的生物利用度比生鲜蕃茄高了四倍。这是因为番茄红素不溶于水，但是溶于油，而且紧密地结合在[[植物纤维]]里，所以烹煮、打碎蕃茄和加入油脂，可以大大提高[[消化系统]]吸收番茄红素的能力。因此加工过的蕃茄制品像是蕃茄汁、汤、酱反而有比较高的生物利用度。

==参考文献==

{{refbegin|2}}
*{{Cite journal|author=Armstrong GA, Hearst JE |title=Carotenoids 2: Genetics and molecular biology of carotenoid pigment biosynthesis |journal=FASEB J. |volume=10 |issue=2 |pages=228–37 |year=1996 |pmid=8641556 |doi=}}
*{{Cite journal|author=Basu A, Imrhan V |title=Tomatoes versus lycopene in oxidative stress and carcinogenesis: conclusions from clinical trials |journal=Eur J Clin Nutr |volume=61 |issue=3 |pages=295–303 |year=2007 |pmid=16929242 |doi=10.1038/sj.ejcn.1602510}}
*{{Cite journal| author=Berneburg M, Grether-Beck S, Kurten V, Ruzicka T, Briviba K, Sies H, Krutmann J | title=Singlet oxygen mediates the UVA-induced generation of the photoaging-associated mitochondrial common deletion | journal=The Journal of Biological Chemistry | year=1999 | volume=274 | issue=22 | pages= 15345–15349 | doi= 10.1074/jbc.274.22.15345 | pmid=10336420}}
*{{Cite book|author=Britton, George; Synnove Liaaen-Jensen; Hanspeter Pfander; |title=Carotenoids : Synthesis (Carotenoids) |publisher=Birkhauser |location=Boston |year=1996 |pages= |isbn=3-7643-5297-3 |oclc= |doi=}}
*{{Cite journal|author=Cunningham FX, Lee H, Gantt E |title=Carotenoid biosynthesis in the primitive red alga Cyanidioschyzon merolae |journal=Eukaryotic Cell |volume=6 |issue=3 |pages=533–45 |year=2007 |pmid=17085635 |doi=10.1128/EC.00265-06 |pmc=1828917}}
*{{Cite journal|author=Di Mascio P, Kaiser S, Sies H |title=Lycopene as the most efficient biological carotenoid singlet oxygen quencher |journal=Arch. Biochem. Biophys. |volume=274 |issue=2 |pages=532–8 |year=1989 |pmid=2802626 |doi=10.1016/0003-9861(89)90467-0}}
*{{Cite journal|author=Gerster H |title=The potential role of lycopene for human health |journal=J Am Coll Nutr |volume=16 |issue=2 |pages=109–26 |year=1997 |pmid=9100211 |doi=}}
*{{Cite journal|author=Giovannucci E, Ascherio A, Rimm EB, Stampfer MJ, Colditz GA, Willett WC |title=Intake of carotenoids and retinol in relation to risk of prostate cancer |journal=J. Natl. Cancer Inst. |volume=87 |issue=23 |pages=1767–76 |year=1995 |pmid=7473833| doi = 10.1093/jnci/87.23.1767}}
*{{Cite journal|author=Grossman AR, Lohr M, Im CS |title=Chlamydomonas reinhardtii in the landscape of pigments |journal=Annu. Rev. Genet. |volume=38 |issue= 1|pages=119–73 |year=2004 |pmid=15568974 |doi=10.1146/annurev.genet.38.072902.092328}}
*{{Cite book|author=IARC Working Group on the Evaluation of Cancer Preventive Agents |title=IARC Handbooks of Cancer Prevention: Volume 2: Carotenoids (IARC Handbooks of Cancer Prevention) |publisher=Oxford University Press, USA |location= |year=1998 |pages=25 |isbn=92-832-3002-7}}
*{{Cite journal|author=Khan N, Afaq F, Mukhtar H |title=Cancer chemoprevention through dietary antioxidants: progress and promise |journal=Antioxid. Redox Signal. |volume=10 |issue=3 |pages=475–510 |year=2008 |pmid=18154485 |doi=10.1089/ars.2007.1740}}
*{{Cite journal|author=Rao AV, Rao LG |title=Carotenoids and human health |journal=Pharmacol. Res. |volume=55 |issue=3 |pages=207–16 |date=March 2007 |pmid=17349800 |doi=10.1016/j.phrs.2007.01.012 |url=}}
*{{Cite journal|author=Stahl W, Sies H |title=Lycopene: a biologically important carotenoid for humans? |journal=Arch. Biochem. Biophys. |volume=336 |issue=1 |pages=1–9 |year=1996 |pmid=8951028 |doi=10.1006/abbi.1996.0525}}
*{{Cite journal|author=Giovannucci E, Willett WC, Stampfer MJ, Liu Y, Rimm EB |title=A prospective study of tomato products, lycopene, and prostate cancer risk |journal=J. Natl Cancer Inst |volume=94 |issue=5 |pages=391–396 |year=2002|doi=10.1093/jnci/94.5.391}}
*{{Cite journal|doi=10.1080/01635589509514415 |author=Levy J, Sharoni Y, Danilenko M, Miinster A, Bosin E, Giat Y, Feldman B |title=Lycopene is a more potent inhibitor of human cancer cell proliferation than either alpha-carotene or beta-carotene |journal=Nutr Cancer |volume=24 |issue=3 |pages=257–266 |year=1995 |pmid=8610045}}
*{{Cite journal|author=Pollack A, Madar Z, Eisner Z, Nyska A, Oren,P |title=Inhibitory effect of lycopene on cataract development in galactosemic rats |journal=Metab Pediatr Syst Ophthalmol |volume=19 |issue=20 |pages=31–36 |year=1997}}
*{{Cite journal|doi=10.1038/sj.onc.1204452 |author=Nahum A, Sharoni Y, Prall OW, Levy J, Hirsch K, Watts CK, Danilenko M |title=Lycopene inhibition of cell cycle progression in breast and endometrial cancer cells is associated with reduction in cyclin D levels and retention of p27(Kip1) in the cyclin E-cdk2 complexes |journal=Oncogene |volume=20 |issue=26 |pages=3428–436 |year=2001 |pmid=11423993}}
*{{Cite journal|doi=10.1016/0304-3835(96)04354-6 |author=Narisawa T, Fukaura Y, Hasebe M, Ito M, Nishino H, Khachik F, Murakoshi M, Uemura S, Aizawa R |title=Ihibitory effects of natural carotenoids, alpha-carotene, beta-carotene, lycopene and lutein, on colonic aberrant crypt foci formation in rats |journal=Cancer Lett |volume=107 |issue=1 |pages=137–142 |year=1996 |pmid=8913278}}
{{refend}}

==外部链接==
* [http://www.foodchem.com/Herbal_Extracts/Lycopene Lycopene]

{{类胡萝卜素}}

[[Category:类胡萝蔔素]]

[[Category:烃]] [[Category:食品抗氧化剂]] [[Category:膳食抗氧化剂]] [[Category:食用色素]]
==参考来源==
*[http://zh.wikipedia.org/wiki/%E7%95%AA%E8%8C%84%E7%B4%85%E7%B4%A0 维基百科-番茄紅素]

番茄红素 - 版本历史

123.130.221.191：建立内容为“{{Chembox | ImageFile = Lycopene.png | ImageSize = 300px | ImageFile1 = Lycopene3D.png | ImageSize1 = 300px | IUPACName = (''6E,8E,10E,12E,14E,16E,18E,20E,…”的新页面