摘要
本文对蔓越橘中的原花青素、花青素、黄酮醇、酚酸、白藜芦醇、熊果酸和环烯醚萜等生物活性物质以及它们的抑菌、抗氧化、抗肿瘤等功能特性进行了综述,为蔓越橘作为一种新型食品的进一步研究和相关功能食品的开发提供参考。
In this paper, some research advances on the bioactive substances of the cranberry, including procyanidine, anthocyanin, flavonol, phenolic acid, resveratrol, ursolic acid and iridoid, and their functional properties,including antibacterial,antioxidation and anticancer,were reported.This paper was also a reference for further research of cranberry and development of functional food.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第19期396-399,共4页
Science and Technology of Food Industry
基金
国家科技支撑计划项目(2012BAD38B05)
大连市科技计划项目(2012E13SF106)
关键词
蔓越橘
生物活性物质
功能特性
研究进展
cranberry ； bioactive substance ；functional property
research advance
