蔬菜抗氧化活性研究进展

progress on antioxidant activities of vegetables

综述了蔬菜抗氧化作用的可能机理和蔬菜抗氧化作用的评价方法;重点介绍了体外和体内抗氧化作用的研究进展及其所取得的研究结果。不同类型不同品种的蔬菜抗氧化活性差异较大,其机理可分为:(1)清除活性氧自由基;(2)增强抗氧化酶活性;(3)阻断脂质过氧化链式反应;(4)减少DNA损伤。果蔬抗氧化作用的物质基础除维生素C、维生素E、β-胡萝卜素和微量元素外,还与茄红素、黄酮、花青素、儿茶素等黄酮类化合物密切相关;其抗氧化特性可能是多种营养成分和活性物质综合作用的结果。指出有必要加强在同一条件下用不同的测定方法对同一来源的蔬菜进行抗氧化活性比较的研究,为进一步开发和利用蔬菜中抗氧化活性物质提供依据。

Recent progress on antioxidant activities of vegetables,including the possible mechanism and evaluation methods were summarized and analyzed.The study was focused on in vitro and in vivo antioxidant research progress and results.Although the results showed that different vegetable varieties in antioxidant activities,the mechanisms could be classified in four aspects:(1)free radical elimination.(2) antioxidation enzyme activity increasing.(3)lipid per-oxidation chain reaction inhibition.(4) DNA damage reduction.In addition to Vitamin C,E,β-carotene,carotenoid and micro-elements in fruits and vegetables,the contents of lycopene flavonoids,anthocyanin and catechin are also related to antioxidant activities.The antioxidation functions may be the results of interactions among complex nutrients and active components.It is necessary to use different methods to compare the vegetables antioxidant activities for the same vegetable in order to better offer the bioactivities index for further research.