摘要
作为次级代谢产物,食用花卉中多酚类化合物种类丰富,具有抗氧化、抗炎、预防癌症等生物活性,其被广泛应用于食品、药品和化妆品等行业。简述食用花卉中多酚的种类及其抗氧化活性研究现状,并探讨其抗氧化影响因素及协同作用机理,为可食用花卉的综合开发利用提供依据。
As a secondary metabolite, polyphenolic compounds in edible flowers were rich in variety, with antioxidant, anti-inflammatory, cancer prevention and other biological activities. They were widely used in food, medicine, cosmetics and other industries. The types of polyphenols and their antioxidant activities in edible flowers were briefly introduced, and the influencing factors and synergistic mechanism of their antioxidant activities were discussed, which provided the basis for the comprehensive development and utilization of edible flowers.
作者
田星
徐子悟
叶慧洁
王炜
沈建良
刘石峰
TIAN Xing;XU Ziwu;YE Huijie;WANG Wei;SHEN Jianliang;LIU Shifeng(School of Pharmacy,Hunan University of Chinese Medicine,Changsha 410208;Hunan Kangdejia Forestry Science and Technology Co.,Ltd.,Yongzhou 425600;College of Food Science and Technology,Hunan Agricultural University,Changsha 410128;Hunan Engineering Research Center of Drug and Food Homology Functional Food,Changsha 410208)
出处
《食品工业》
CAS
2021年第2期231-235,共5页
The Food Industry
基金
2019年湖南省自然科学基金青年项目(2019JJ50450)
2019年国家级大学生创新创业训练项目(201910541011X)
2019年湖南中医药大学产学研项目
2019湖南省农业产业技术体系项目(湘农发2019-105)
湖南中医药大学食品科学一级学科项目(4901-020000200902)
中央引导地方科技发展专项资金——科技创新项目示范项目(2019XF5027)
湖南省重点领域研发计划-社会发展领域重点研发项目(2019SK2123)。
关键词
食用花卉
多酚
抗氧化活性
协同效应
研究进展
edible flowers
polyphenols
antioxidant activity
synergies
research progress
