摘要
常见食用花卉中的多酚类化合物主要是黄酮类化合物与酚酸类化合物,这些多酚类化合物具有清除自由基成分的抗氧化活性、抗肿瘤活性、调节心血管疾病,以及防止纤维化、抗炎、防治糖尿病等生物活性。文章对近年来国内外对食用花卉中多酚类成分的相关研究进行了总结梳理和评述。
The polyphenolic compounds in common edible flowers are mainly flavonoids and phenolic compounds.These polyphenolic compounds have the activities of antioxidant,antitumor,regulation of the cardiovascular disease,prevention of fibrosis,inflammation and diabetes.It was summarized the related researches on polyphenols in edible flowers at domestic and abroad in the present review,and this would provide reference for the development,utilization and research of edible flowers.
作者
蔡霄英
龚茵茵
CAI Xiao-ying;GONG Yin-yin(College of Chemistry and Biology Science,Changsha University of Science and Technology,Changsha, Hunan 410114,China;College of Biology,Hunan University,Changsha ,Hunan 410012,China)
出处
《食品与机械》
CSCD
北大核心
2018年第11期178-182,189,共6页
Food and Machinery
关键词
食用花卉
多酚类化合物
抗氧化性
生物活性
edible flowers
polyphenolic compounds
oxidation resistance
biological activity
