摘要
化学合成的抗氧剂虽然能够起到良好的抗氧化作用,但是长期或大量使用会影响身体机能,所以天然抗氧剂的开发与应用越来越受重视。芝麻中的木酚素类物质不但具有阻断自由基反应的抗氧化性能,而且已经证实具有很多生理功能。
Although the chemically synthetic antioxidant has good antioxygentic activity,it will affect physical functions if a large amount of it is used for a long time. So growing attention of the natural antioxidant has increased. The ligum in sesame not only has the antioxygenic activity that blocks the free radical reaction but also has been proved to have many physiological function.
出处
《食品研究与开发》
CAS
北大核心
2005年第6期137-139,共3页
Food Research and Development
关键词
抗氧剂
芝麻
木酚素
自由基
antioxidants
sesame
lignum
free radical
