Reader Tsu-Fan Cheng used the website’s “Contact Me” in English on June 18, 2020 to ask (translated): I heard that the tomatoes are not easily absorbed and utilized without cooked tomatoes. So, how can the solanin in watermelon be absorbed and utilized? Does yellow watermelon also have rosy vegetarian? Thank you very much.
The reader said, "The red oxanthine is not easy to absorb and utilize without cooked tomatoes", which is indeed such a research report, and there are also a lot of information on this aspect on the Internet.
The "How can the red eelin in watermelon be absorbed and utilized" asked by this reader has been studied and has obtained preliminary answers. However, because there are some misinformation on the Internet, I will leave this question to the end for a more detailed discussion.
I will first answer the reader's question "Does yellow watermelon also have eggplant red?". It is like this. Whether it is red or yellow watermelon, there are many different varieties. According to a research paper published in 2005, various red watermelon varieties contain rich elongate, while various yellow watermelon varieties do not contain or only contain a very small amount of elongate. Please see Comparative fruit colouration in watermelon and tomato.
Okay, now we can discuss "How can the solanin in watermelon be absorbed and utilized". The chemical structure of
合合用的用的用 can be "trans" or "smooth". Naturally occurring solanin (such as in red tomatoes and watermelons) are almost trans. A more special situation is yellow tomatoes. This type of variation called Tangerine Tomato (Orange Tomato) contains the sophora red erythrone in English. See:
2009: Tangerine Tomatoes Increase Total and Tetra-Cis-Lycopene Isomer Concentrations More Than Red Tomatoes in Healthy Adult Humans2014: The bioavailability of tetra-cis-lycopene in humans and tetra-cis lycopene concentrations in selections of heritage tomatoes (Enhanced Bioavailability of Lycopene When Consumered as Cis-Isomers From Tangerine Compared to Red Tomato Juice, a Randomized, Cross-Over Clinical Trial (compared with red tomato juice, the bioavailability of the smooth alien structure of orange tomato juice is improved, which is a random, cross-cut clinical trial)
Humans cannot synthesize solanin, so they can only get solanin from food, and the main source of food is red tomato. However, although red tomatoes contain trans solanin, most of the solanin in humans are smooth. Therefore, there are some hypotheses to explain this phenomenon, including the processing (chopping) or cooking of food, or the digestion process of the kidney, which will transform eutropin from trans to smooth.
Especially the hypothesis (speaking) of "Cooking" is the most popular, and this is why there are many articles on the Internet that pretend to be amazing, saying that if you eat something wrong, you must cook it thoroughly, etc.
The problem is that watermelon also contains rich eugenin, but it is eaten raw. So, since it is not cooked, how can the watermelon eelin be absorbed?
Healthy Magazine published an article on July 6, 2016. Watermelon VS. Tomato, who has more redox? , and there is a sentence inside: "Watermelon contains a lot of syrup, which can be absorbed directly by the human body without having to cook."
This article has been reproduced by many people, but unfortunately, this statement is wrong. According to the following three research articles, watermelon is like red tomato, and the anchovies contained in almost all trans (95% trans, 5% smooth).
2003: Consumption of Watermelon Juice Increases Plasma Concentrations of Lycopene and β-Carotene in Humans(Eating watermelon juice increases the blood concentration of lycopene and &beta in humans)2004: Flesh quality and lycopene stability of fresh-cut watermelon
2017: Concentration and purification of lycopene from watermelon by crossflow microfiltration (using cross-flow microfiltrates to condense eutropin from watermelon)
These three articles also point out that although watermelon is trans, its absorption rate is comparable to that of processed (heated) tomato juice. As for why tomatoes need to be cooked, but watermelons do not need to be cooked, the best explanation at present is "The Difference in Quality and Structure". In other words, because the tomatoes are tight and the structure is hidden, they need to be broken and cooked to extrude the tomatoes, and watermelon is not necessary.
"Watermelon contains a lot of syrup, and it can be absorbed without cooking" also appears on a web page called "Su Teacher's Quick Questions and Answers for Life and Chemistry" (also a book). However, there is a more ridiculous statement on this page, which is this paragraph: "There are many different receptors on the cells, and each receptor only accepts molecules of a specific shape. The syringe tomato red has receptors on the cells and can be used as home. The syringe tomato red is not. Therefore, the syringe tomato red is directly excreted through the digestive system. The syringe will stay, enter the blood, and act." Please see which fruits eat raw tomato redness the most? .
"Smooth tomato redin has receptors on cells"! Why can't Teacher Su Narrow Awards yet?
The absorption and thanks to sonolin is too complicated to say, and it is not necessary for ordinary readers to know. If you want to know, please read this 2012 article: Lycopene metabolism and its biological significance.
Oh, by the way, this teacher Su also has this gimmick on his webpage: "The earth is very dangerous, and Mr. Su is here to protect you. 117 questions about life chemistry, Mr. Su will help you with a clever solution, so don't be afraid anymore."
Oh! My Earth Mom! On June day, the Dragon Boat Festival, I was still trembling.
Original text: Eggplant red vegetarian food, why do you need to cook tomatoes? Watermelon doesn’t need to be cooked