摘要
全谷物中含有多种生物活性成分,如酚类化合物、β-葡聚糖、膳食纤维等,其中,酚类化合物以其独特的抗氧化功能而备受人们的青睐。本文综述全谷物酚类化合物的组成、存在形式、影响其含量的因素及其抗氧化效果的评价方法,旨为全谷物酚类化合物的研究提供参考。
Whole grains are rich in bioactive phytochernicals, including phenolic compounds, fl-glucan, dietary fiber and others. Phenolic compounds have attracted extensive attention due to their unique antioxidant functions. In this article, the composition and existing forms of phenolic compounds in whole grains, factor affecting their contents and evaluation methods for their antioxidant effect are reviewed, with the aim of providing references for future studies and consumption of whole grains .
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第13期299-304,共6页
Food Science
基金
中央高校基本科研业务费专项重点项目(XDJK2012B014)
重庆市科技攻关项目(CSTC2011AC1010)
关键词
全谷物
酚类化合物
抗氧化活性
whole grains
phenolic compounds
antioxidant activity
