Together with the changes of AST an

Together with the changes of AST and ALT enzymes, altered lipid homeostasis is the pathological hallmark of NAFLD [2, 3]. The major changes in plasma lipids were associatedwithdiet,buttheintakeoftomatojuiceappearedto ameliorate these parameters. Thus, the intake of tomato juice was found to significantly reduce levels of final total cholesterol in NL, whereas in HL, a tendency toward reduced levels was observed for final VLDL and TG. Furthermore, a significant difference was found between initial and final total HDLingroupHL(Table 3).Innumeroushumanintervention studies, lycopene has been considered a hypocholesterolemic agent [29], lowering plasma cholesterol through different mechanisms.Recently,Navarro-Gonza ´lezetal.[30]reported, after a series of in vivo and in vitro studies, that lycopene competes with HMG-CoA in the liver, thus impeding formation of mevalonate and consequently reducing the synthesis of cholesterol by lowering the activity of the HMGCR rate-limiting step. For this reason, the consumption of tomato juice and the accumulation of lycopene in liver are able to improve plasma cholesterol levels in steatosis.

結果 (中文) 2:

连同AST和ALT酶的变化，改变的脂质稳态是NAFLD的病理标志[2，3]。在血脂的主要变化是associatedwithdiet，buttheintakeoftomatojuiceappearedto改善这些参数。因此，番茄汁的摄入量，发现显着减少NL网络最终总胆固醇水平，而在HL，观察到网络最终VLDL和TG朝水平下降的趋势。此外，一个显着的区别，发现最初和最终网络的总HDLingroupHL（表3）.Innumeroushumanintervention研究，番茄红素一直被认为是降胆固醇药[29]之间，通过不同的mechanisms.Recently，降低血浆胆固醇纳瓦罗Gonza配音'lezetal。[30]报告，之后在体内和体外研究了一系列的，番茄红素与HMG-CoA竞争在肝脏，从而阻碍形成甲羟戊酸的，因此通过降低HMGCR限速步骤的活性降低胆固醇的合成。出于这个原因，番茄汁的消耗和番茄红素的肝积累能够提高在脂肪变性血浆胆固醇水平。

結果 (中文) 3:

一起变化，AST和ALT酶，改变脂质稳态是NAFLD的病理特征[ 2，3 ]。血浆中脂类的主要变化是associatedwithdiet，buttheintakeoftomatojuiceappearedto改善这些参数。因此，对番茄汁进气被发现显fi显著降低总胆固醇fiNAL NL的水平，而在HL，为fiNAL VLDL和TG水平降低的趋势观察到。此外，一个显fi不能差异fi初始和最终总HDLingroupHL之间（表3）。innumeroushumanintervention研究，番茄红素被认为是降胆固醇剂[ 29 ]，通过不同机制降低血浆胆固醇。最近，Navarro Gonza´lezetal。[ 30 ]报道，一系列的体内和体外研究后，番茄红素竞争HMG-CoA在肝脏，从而阻碍形成的甲羟戊酸和降低HMGCR限速步骤的活性从而减少胆固醇的合成。由于这个原因，番茄汁的消耗和在肝脏中积累的番茄红素可以改善血浆胆固醇水平在脂肪变性。