摘要
鞣花酸(EA)属多酚类化合物,存在于多种水果、坚果和蔬菜中。研究发现,鞣花酸具有较强的抗脂质过氧化、抗诱变及捕捉自由基的能力,是一种亟待开发的天然抗氧剂。本文综述了鞣花酸的生理活性、抗氧化作用机理及其制备途径。
Ellagic acid (EA), a kind of polyphenolic compound existing in fruits, nuts and vegetables, has been demonstrated to possess antinutagentic and anticarcinogentic activities. As anatural antioxidant, EA is capable of inhibiting the process of lipid peroxidation and scavenging free radicals. Physiologcal activities, antioxidant mechanism and preparation ways of EA are reviewed in this article. key words ellagic acid; natural antioxidant
出处
《四川食品与发酵》
CAS
2001年第4期10-14,共5页
Sichuan Food and Fermentation
