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研究生:陳怡秀
研究生(外文):I-Hsiu Chen
論文名稱:補充蕃茄紅素對老年人抗氧化狀態之影響
論文名稱(外文):The effect of lycopene supplement on antioxidative status in the elderly
指導教授:王果行王果行引用關係
指導教授(外文):Guoo-Shyng Wang Hsu
學位類別:碩士
校院名稱:輔仁大學
系所名稱:食品營養學系
學門:醫藥衛生學門
學類:營養學類
論文種類:學術論文
論文出版年:2005
畢業學年度:93
語文別:中文
中文關鍵詞:蕃茄紅素老化抗氧化酵素脂質過氧化微量元素
外文關鍵詞:lycopeneagingantioxidant enzymelipid peroxidation and trace elements
相關次數:
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  • 收藏至我的研究室書目清單書目收藏:1
隨著年齡的增加,老化是不可避免的生理現象,老化過程中會引起許多慢性疾病的發生,而慢性疾病與營養有密不可分的關係。研究指出,體內蕃茄紅素濃度的增加,可以增加體內抗氧化能力,延緩老化與降低疾病的發生。本研究針對居住於兩家台北縣安養中心的49位老人,連續兩週內每人每日分別補充含30毫克蕃茄紅素之膠囊或飲食中添加含15毫克蕃茄紅素之蕃茄糊,分別各收集補充前及補充後血液樣本,分析抗氧化酵素、抗氧化物質、脂質過氧化物及微量元素等,探討以不同補充型式給予蕃茄紅素對老人體內抗氧化狀態的影響。結果顯示,二組受試者血漿中蕃茄紅素、維生素E及鋅濃度與紅血球中過氧化氫酶(catalase)活性、麩胱甘肽(glutathione)及鋅濃度在補充後皆較高於補充前,而僅在給予蕃茄糊組補充後相較於補充前有顯著較高的超氧化物歧化酶(superoxide dismutase)活性與血漿銅濃度,及顯著較低的脂質過氧化物及紅血球銅濃度,且血漿蕃茄紅素與維生素E、麩胱甘肽、血漿鋅及紅血球鋅濃度呈正相關,而血漿脂質過氧化物與維生素E及血球鋅濃度呈負相關。綜合上述,補充蕃茄紅素可以增加抗氧化酵素、抗氧化物質及抗氧化相關微量元素,進而增加抗氧化狀態,且將蕃茄糊作為食材經由烹煮製備成菜餚供應給老年人食用的方式,蕃茄紅素生物利用率較高,可顯著降低脂質過氧化物產生,進而減少氧化壓力。
Aging is an inescapable physiological phenomenon and could result in many chronic diseases. Researches showed that increased lycopene content in the body might increase the anti-oxidative status which relates to delay aging and decrease diseases’ risk. Forty-nine elderly residents of two institution in Taipei County were treated with 30 mg lycopene/day/person in tomato capsule or 15 mg lycopene/day/person in tomato paste in their daily meals for two weeks. Blood samples of the subjects were collected twice, i.e. one day before and the end of two-week experimental period. Anti-oxidative enzymes, anti-oxidants, lipid per-oxidative substances (TBARS) and oxidative related trace elements in the blood were determined. The main purpose was to investigate the effects of lycopene supplements in two different forms on the anti-oxidative status in the elderly. Results indicated that plasma lycopene, vitamin E and zinc, as well as erythrocyte glutathione (GSH), catalase (CAT) and zinc were significantly increased after the supplementation of lycopene either by capsule or tomato paste. Erythrocyte superoxide dismutase (SOD) activity and plasma copper were increased, and plasma TBARS and erythrocyte copper were decreased only in subjects of tomato paste group¬¬. There were positive correlations between lycoepne and vitamin E, GSH, or erythrocyte zinc. On the other hand, there were negative correlations between plasma TBARS and vitamin E or erythrocyte zinc. Therefore, lycopene may increase the antioxidative status in the elderly. Cooked tomato paste may increase the bioavailability of lycopene and be more effective on reducing the oxidative stress in the elderly.
一、前言
二、文獻回顧
1.老化
1.1 老化學說
1.2 老化與疾病
2.氧化壓力
2.1 自由基的產生
2.2 自由基的清除
2.3 微量元素對氧化壓力的影響
2.4 抗氧化指標
3.蕃茄紅素
3.1 蕃茄紅素來源
3.2 蕃茄紅素特性
3.3 蕃茄紅素生物利用率
3.4 蕃茄紅素與疾病相關性
三、研究目的與假說
四、材料方法
1.研究對象
2.研究流程
3.飲食紀錄
4.補充蕃茄紅素
4.1 蕃茄紅素膠囊
4.2 蕃茄糊
4.3 計算補充前後蕃茄紅素劑量
5.血液處理與分析
5.1 血液處理
5.2 SOD
5.3 Catalase
5.4 GSH
5.5 尿酸
5.6 維生素E
5.7 維生素C
5.8 鋅含量測定
5.9 銅含量測定
5.10 硒含量測定
5.11 脂質過氧化物測定
5.12 TRAP值分析
6.統計分析
五、結果
1.受試者基本資料
2.受試者熱量、三大營養素及其他營養素攝取
3.受試者各項血液生化值
4.受試者飲食及血液中蕃茄紅素濃度分析
5.受試者紅血球中抗氧化酵素活性分析
6.受試者血液中微量元素濃度分析
7.受試者紅血球抗氧化物濃度及總捕捉自由基能力分析
8.受試者血漿脂質過氧化物濃度分析
9.補充蕃茄紅素前後各種血液測量值相關性分析
10.受試者血漿脂質過氧化物濃度變化之影響因素
六、討論
1.受試者健康與飲食情形
2.受試者飲食及血液中蕃茄紅素濃度
3.受試者血漿中脂質過氧化物濃度
4.受試者血球中抗氧化酵素
5.受試者血液中微量元素濃度
6.受試者血液中抗氧化物濃度及總捕捉自由基能力
7.受試者血漿脂質過氧化物濃度變化之影響因素
七、結論
八、參考文獻
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