Tomatoes and tomato-based products are considered healthy foods for several reasons.
番茄和以番茄為主要原料的產品因為一些原因被認為是有益健康的食品
They are low in fat and calories, cholesterol-free, and a good source of fibre.
番茄低脂肪、低熱量, 不含膽固醇, 是纖維質的好來源
In addition, tomatoes are rich in vitamins A and C, β-carotene, lycopene (Mangels, Holden, Beecher, Forman, & Lanza, 1993) and other antioxidants (Davies & Hobson, 1996).
除此之外, 番茄還含有豐富的維生素A和C，β-胡蘿蔔素，茄紅素(Mangels, Holden, Beecher, Forman, & Lanza, 1993)和其他的抗氧化劑(Davies & Hobson, 1996).
According to epidemiological studies, tomato carotenoids may play an important role in the prevention of diseases such as cancer, cataracts, and heart diseases (Siemensma, 1996; Agarwal & Rao, 2000; Rao & Rao, 2003).
據流行病學的研究, 番茄的類胡蘿蔔素對於癌症，白內障，心臟病等疾病的預防可以發揮重要的作用(Siemensma, 1996; Agarwal & Rao, 2000; Rao & Rao, 2003).
Antioxidants work singly and synergistically to prevent or delay oxidative reactions that lead over time to degenerative diseases, including cancer, cardiovascular diseases, cataracts, and other diseases (Block, Patterson, & Subar, 1992).
抗氧化劑單獨作用和共同防止或延遲氧化反應, 隨著時間而退化的疾病, 包括癌症, 心血管疾病, 白內障和其他疾病(Block, Patterson, & Subar, 1992).
by~Soto-Zamora et al., 2005
Thermal processing was found to elevate total antioxidant activity and bioaccessibile lycopene content in tomatoes, and produced no significant changes in total phenolics and total flavonoids content, although loss of Vitamin C was observed (Dewanto et al., 2002).
Dewanto等人在2002年熱處理後觀察發現番茄的抗氧化活性和茄紅素含量提高了, 雖然失去了維他命C, 總酚和總類黃酮含量沒有產生重大的變化
Heat treatment (37 ℃for 3 d) induced 2.5-, 1.2-, and 1.4-fold increases in the activities of catalase, ascorbate peroxidase and superoxide dismutase, respectively (Sala and Lafuente, 1999).
1999年Sala and Lafuente以（37℃，3天）熱處理後導致過氧化氫酶，抗壞血酸過氧化物酶和超氧化物歧化酶的活性分別增加2.5，1.2和1.4倍
Antioxidant activity of citrus peel extracts was significantly affected by heating temperature (50–150℃) and duration treatment (10–60 min) (Jeong et al., 2004).
2004年Jeong等人以50–150℃持續加溫處理10–60 min, 明顯影響柑橘果皮中的抗氧化活性
Oxidative damage is considered to be an early response of sensitive tissues to chilling (Hariyadi and Parkin, 1991).
1991年Hariyadi and Parkin,氧化損失被認為是組織對寒害敏感的早期反應
It has been reported that chilling elevates the level of active oxygen species (AOS), which are highly reactive oxidant molecules that can damage plant cellular components (Elstner, 1991).
據Elstner1991年報告指出, 寒害提高了活化氧族的活性, 這是因為高活性氧化分子會破壞植物細胞的組成(成份)
Acclimation of plants to chilling may be partly related to an enhanced antioxidant system that prevents the accumulation of AOS (Prasad, 1996).
1996年Prasad, 馴化的抗寒害植物的抗氧化系統增強與防止活化氧族的累積可能有一定的關係
This system involves antioxidants such as α-tocopherol, β-carotene, ascorbate, and glutathione, and enzymes such as superoxide dismutase, catalase, ascorbate peroxidase, and glutathione reductase (Soto et al., 2005).
該系統包括抗氧化劑如α-維生素 E，β-胡蘿蔔素，抗壞血酸和穀胱甘肽和酶如超氧化物歧化酶，過氧化氫酶，抗壞血酸過氧化物酶和穀胱甘肽還原酶
In addition to their importance for fruit physiology, AOS and antioxidants are important from the standpoint of human health.
除了水果生理的重要性之外, 從人類的健康觀點來看活化氧族和抗氧化劑很重要
AOS are generated endogenously by humans through regular metabolic activity, lifestyle activity and diet.
活化氧族是經由人類透過規律的代謝活動, 生活方式和飲食所產生的內源性產物
They react with cellular components, causing oxidative damage to such critical cellular biomolecules as lipids, proteins and DNA; and there is strong evidence that this damage may play a significant role in causing several chronic diseases (Pincemail, 1995).
他們的反應和細胞成分, 造成這些重要的細胞生物分子, 像脂類, 蛋白質和DNA氧化損傷; 強有力的證據顯示這種損害對一些慢性疾病可能發揮重要的作用
Antioxidants act as protective agents that inactivate AOS and therefore significantly delay or prevent oxidative damage (Agarwal and Rao, 2000).
作為抗氧化劑保護劑的活化氧族失去活性，因此大大延遲或阻止氧化傷害(Agarwal and Rao, 2000).
Along with genetic factors and age, lifestyle and diet are important health risk factors.
除了年齡和遺傳因素，生活方式和飲食習慣是重要的健康風險因素。
About 50% of all cancers have been attributed to diet (Williams et al., 1999).
大約50％的癌症患者的罹病原因被歸咎於飲食(Williams et al., 1999).
It has been suggested that the consumption of tomatoes and tomato products, which have high levels of antioxidants, can have great public health importance in decreasing the risk of cardiovascular diseases (Weisburger, 1999), and to have protective and anticarcinogenic properties (Riso and Porrini, 2001).
有人建議，食用番茄和番茄加工製品，具有高度的抗氧化劑，對減少心血管疾病極具重要性（Weisburger，1999），可保護身體和具抗癌的特性(Riso and Porrini, 2001)
by~Yahia et al., 2007
[=D]
以上內容皆有註明出處及原文(怕我的爛英文把作者的意思翻錯囉...)
可不是我在胡言亂語喔
雖然這次我並沒有選用這兩篇期刊
不過多看一點就學一點也沒什麼不好啦
以上內容提供給"總是喝到加了安眠藥的咖啡先生"做參考
今天早上也利用學校的整合查詢系統以"癌症和番茄"做關鍵字搜尋過
並沒有看到相關的期刊
就以上內容看起來番茄可是一種好水果喔
如果以後有其他相關訊息再來和各位寓友分享囉
[:D]
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