番茄红素中文名称：番茄红素中文别名：茄红素;西红柿红素;蕃茄红素;番茄红素英文名称：lycopene from tomato番茄红素（lycopene）是成熟番茄的主要色素，是一种不含氧的类胡萝卜素。1873年Hartsen首次从浆果薯蓣TamuscommunisL.中分离出这种红色
基于802个网页-相关网页
Lycopene from tomato extract offers antioxidant benefits.
蕃茄中萃取的蕃茄红素能供给抗氧化效益。
The above study has essentially determined the extraction process of lycopene from tomato skin, test method of lycopene content as well as storage method of raw material.
通过以上的研究，基本确定了番茄红素含量的检测方法、番茄皮中番茄红素的提取工艺以及原料的储存方法。
But only by cooking it will you release the lycopene from the tomato cell walls so that your body can absorb it.
然而只有经过烹调的番茄才能把其细胞壁里的番茄红素“释放”出来，然后才能够被人体吸收。
应用推荐