改善番茄红素生物利用度的研究进展

番茄红素的生物利用度是决定其营养价值的关键因素，天然存在的番茄红素生物利用度较低。番茄红素的异构化、食品分散体系以及食品组分与番茄红素之间的相互作用对番茄红素的生物利用度有着重要影响。近年来，食品加工、赋形剂乳液和构建共消化体系等方法越来越多地应用于改善番茄红素生物利用度中，相关的研究也成为热点。本文从番茄红素的吸收机制、影响番茄红素生物利用度的因素、改善番茄红素吸收的方法和番茄红素生物利用度的评价方法等方面进行综述，并对番茄红素生物利用度研究趋势和前景进行展望。

Progress in the Improvement of Lycopene Bioavailability

Lycopene bioavailability is a key determinant for its nutritional benefits. Naturally occurring lycopene has a low bioavailability. Meanwhile, lycopene isomerization, food dispersion, and the interaction between lycopene and other food components play an important role in lycopene bioavailability. In recent years, new food processing technologies and emulsions or co-digestive systems have been increasingly applied to improve lycopene bioavailability, which has become a hot topic. In this article, the absorption mechanism of lycopene, the factors affecting lycopene bioavailability, and the methods to improve and evaluate lycopene bioavailability are summarized. In addition, future research trends are presented.