摘要
全谷物的胚芽与皮层富含酚酸、花色苷、原花青素、γ-谷维素、烷基间苯二酚等,因其独特的抗氧化活性已被世界各国所推崇。越来越多的研究表明,全谷物体外和离体抗氧化活性并不一定与它们体内抗氧化活性一致,生理环境、消化吸收和生理代谢是决定其体内抗氧化活性的三个关键因素。最新研究表明,有色全谷物的体外、离体和体内抗氧化活性比普通全谷物的高,且其体内抗氧化效果和体外、离体的具有一致性。本文主要针对全谷物中常见的抗氧化成分及其作用机理,体外、离体和体内抗氧化活性研究方法的特点,普通全谷物和有色全谷物的体外、离体和体内抗氧化活性的最新研究进展做一综述,以期客观地评价全谷物的抗氧化活性,为全谷物抗氧化资源开发提供理论依据,同时也为合理摄入全谷物食品和平衡膳食结构提供参考。
Whole grain is a significant source of dietary antioxidants due to its abundant antioxidant compounds in bran and germ,such as phenolic acid,anthocyanin,proanthocyanidin,γ -oryzanol and alkylresorcinols. Whole grain food is widely consumed all over the world. The in vitro and ex vivo antioxidant activities of whole grain do not well reflected in vivo. The physiological environment,digestive absorption and metabolism were three key factors affecting in vivo antioxidant activity of whole grain. Recent researches revealed that the antioxidant activities of pigmented whole grain were higher than that of common whole grain,and its in vitro and ex vivo antioxidant effects were consistent to in vivo antioxidant effect. The predominant antioxidant compounds in whole grain were introduced in detail. The methods and their principles of in vitro,ex vivo and in vivo studies were compared. Recent advances in research on antioxidant activities of pigmented whole grain and common whole grain were reviewed with the purposes to provide references for better evaluation of the antioxidant activity of whole grain,theory basis for product development of whole grain food,and references for reasonable consumption of whole grain food to balance diet structure.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第2期364-369,共6页
Science and Technology of Food Industry
基金
国家科技支撑计划(2012BAD37B02-02)
关键词
全谷物
酚酸
花色苷
原花青素
抗氧化
whole grain
phenolic acid
anthocyanin
proanthocyanidin
antioxidant activity
