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The role of lycopene in human health as a natural colorant

机译：番茄红素在人类健康中作为自然色语的作用

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Purpose - Human health is strongly affected by diet. By the increased use of food industries products, public knowledge about health factors and side effects of chemical additives, the concepts of human health founded an important aspect during past years, and application of natural-based ingredients such as coloring, flavoring, texturizing and anti-oxidative agents was increased.Design/methodology/approach - The aim of the present paper is to review the published scientific research studies about lycopene health benefits in different human disease or disorders and bold the necessity of study the health effects of lycopene afterits formulation in food industrial products. About 190 papers were searched in Google Scholar, PubMed, Web of Science databases and 72 relevant papers were used. It was found that in medical studies, the lycopene oleoresin or powder is used directly to the subjects. However, it is necessary to study the effectiveness of lycopene in diet food products.Findings - According to the literature, it has beneficial effects on cancers, glands, reproductive system, bone, gastric system, liver and fat reduction in the body. Also, it was concluded from the literature that lycopene oxidative cleavages make also its chemo protective effects which is a lost key element to study different food processing on lycopene products or its isomers in final food products and on human health.Originality/value - Many ingredients in food formulations are substituted by natural products. Lycopene is a colorant but also, according to the literature, has a strong antioxidative and anti-inflammatory effect to reduce the risk of most important human disease and disorders. Future research in food science can emphasize the effect of different unit operations or formulations on lycopene effects on human health.
机译：目的 - 人类健康受到饮食的强烈影响。通过增加食品工业产品的使用，公众了解有关化学添加剂的健康因素和副作用的知识，人类健康的概念在过去几年中创立了一个重要的方面，以及应用自然的成分，如着色，调味，纹理和抗 - 氧化试剂增加。目前的目的是审查本文的目的是审查对不同人类疾病或疾病的番茄红素健康益处的公布科研研究，并大胆地研究番茄红素的健康效果的必要性食品工业产品。在Google Scholar中搜索了大约190篇论文，PubMed，科学数据库网站和72篇相关论文。发现在医学研究中，番茄红素油树脂或粉末直接用于受试者。然而，有必要研究番茄红素在饮食食品中的有效性。鉴于文献，对癌症，腺体，生殖系统，骨，胃系，肝脏和脂肪减少的癌症造成效果。此外，从文献中得出结论，番茄红素氧化切割也是其化疗保护作用，这是一种丢失的关键因素，用于研究番茄红素产品的不同食品加工或其最终食品的异构体和人类健康。人物/价值 - 许多成分在食品配方中被天然产物取代。番茄红素是一种着色剂，而且，根据文献，具有强烈的抗氧化和抗炎作用，降低最重要的人类疾病和疾病的风险。食品科学的未来研究可以强调不同单位运营或配方对番茄红素对人体健康影响的影响。

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