1st Edition
Lycopene Nutritional, Medicinal and Therapeutic Properties
472 Pages
by
CRC Press
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Tomatoes have become a dietary staple for humans in many parts of the world. The characteristic deep red color of the ripe tomato fruit and related products is mainly due to lycopene. Lycopene is the predominant carotenoid in tomatoes, followed by a-carotene, b-carotene, g-carotene, and phytoene, as well as by several other minor carotenoids. Tomat
Part 1: Characterization of Lycopene from Chemistry to Basic Physiological Functions: Lycopene Overview: What it is and What it; Stability of Lycopene During Food Processing and Storage; Lycopene Metabolites: Apo-lycopenals; Non-covalent Binding of Lycopene and Lycophyll; Risk Assessment of LycopenePart 2: Biochemical and Physiological Features of Lycopene's Effects: Lycopene and Peroxynitrite Modifications; Lycopene and Down-regulation of Cyclin D1, pAKT and Perfect Bindad; Lycopene and Chylomicrons; Lycopene and Chromosomal Aberrations; Lycopene and Lycopene-enriched Prostasomes; Topically Applied Lycopene and Antioxidant Capacity; Lycopene and Cardiovascular Diseases; Effects of Lycopene and Monounsaturated Fat Combination on Serum Lycopene, Lipid and Lipoprotein Concentrations; Lycopene: Cataract and Oxidative Stress; Lycopene and Bone TissuePart 3: Lycopene and Cancer: Lycopene and Its Potential Role in Prostate Cancer Prevention; Lycopene and Urokinase Receptor Expression in Prostate Cancer Cells; Lycopene and Lung Cancer; Breast Cancer and Lycopene; Lycopene and Colon Cancer
Biography
V. R. Preedy, Ronald R. Watson
