氧化·疾病·抗氧化(Ⅻ)

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摘要食品中维生素类抗氧化作用人体内抗氧化防御系统成分及其大致情况，参见表1。各种酶类和蛋白基本上属于内源性抗氧化物。外源性抗氧化物则为各种抗氧化维生素、组成抗氧化酶微量元素及具有抗氧化能力植物化学成分，包括多酚类、类黄酮、花色素苷类、酚酸类等。

作者凌关庭

机构地区上海市食品工业研究所

出处《粮食与油脂》 2004年第8期54-56,共3页 Cereals & Oils

关键词食品维生素抗氧化作用人体疾病类胡萝卜素

参考文献12

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粮食与油脂

2004年第8期

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