摘要
介绍了茶叶、葡萄酒及可可中多酚类物质的主要成分、性质和功能,综述了国内外学者对这些多酚类物质在预防疾病方面生理功效的研究进展,以期为多酚类物质在食品中的应用提供参考。
The main composition,properties and physiological function of polyphenols in the tea,wine and cocoa were expounded, the progress of domestic and foreign scholai＇s on the research in the prevention of disease,physiological function of these polyphenols were summarized,in order to provide reference for the application of polyphenols in food.
出处
《现代农业科技》
2014年第13期311-312,314,共3页
Modern Agricultural Science and Technology
