牡蛎的化学成分及其生物活性研究进展

Research Progress on Chemical Composition of Oyster and Its Biological Activity

牡蛎肉味鲜美,营养价值高,为药食同源。牡蛎肉中含有多种氨基酸、糖原、大量的活性微量元素及小分子化合物,其壳中含有大量碳酸钙。牡蛎具有增强免疫力、抗疲劳、抗病毒、保护肝脏、降糖、抗肿瘤、抗氧化、抑菌等作用。本文综述了近年来牡蛎肉、牡蛎壳的化学成分、生物活性研究进展,旨在为牡蛎的进一步研究和开发利用提供依据。

This paper reviews the research progress of chemical constituents of oyster meat, oyster shells and the research progress of oyster＇ s biological activities in recent years, in order to provide the basis for the further research, development and utilization of oyster.