摘要
功能性食品旨在通过食品调节身体机能,促进身体健康,具有一定的营养保健功能。近些年来,迷迭香因具有抗氧化、抑菌等特性而备受科研工作者的关注成为研究热点之一,但目前迷迭香提取物在功能性食品中的运用还较少。本文对迷迭香提取物的三种功能成分进行概述,再着重从抗氧化、抗衰老、抗炎、抗癌和抗抑郁等方面对迷迭香提取物的功效进行分析,并对迷迭香在功能性食品生产中的应用进行初步探讨。
The purpose of functional food is to regulate the body function through food, promote the body health, and have certain nutritional and health care functions. In recent years, rosemary has become one of the research focuses because of its antioxidant and antibacterial properties. But at present, rosemary extract is rarely used in functional food. In this paper, the three functional components of rosemary extract were summarized, and then the efficacy of rosemary extract was analyzed from five aspects of antioxidant, anti-aging, anti-inflammatory, anti-cancer and antidepressant, and the application of rosemary in the production of functional food was preliminarily discussed.
作者
谢晓婷
刘康珂
邓爱华
陈薪宇
刘凤英
Xie Xiaoting;Liu Kangke;Deng Aihua;Chen Xinyu;Liu Fengying(Hu’nan University of Arts and Science,College of Life and Environment Science,Changde 415000;Hu’nan Guangyuan Biotechnology Company,Changde 415000,China)
出处
《广东化工》
CAS
2020年第4期107-108,106,共3页
Guangdong Chemical Industry
基金
中央引导地方科技发展专项资金(武陵山片区迷迭香标准化种植及深加工关键技术研究与示范,编号:2019XF5034)
2019年度国家大学生创新创业计划训练项目(迷迭香中精油、鼠尾草酸、迷迭香酸的萃取及提纯,湘教通[2019]219号)。
关键词
迷迭香
抗氧化
功能食品
Rosemary
antioxidant
functional food
