类黄酮和α-淀粉酶相互作用特性及机理的研究概述

Research Summary on the Interaction and Mechanism between Flavonoids and α-amylase

类黄酮是自然界中广泛存在的一大类多酚化合物,其与α-淀粉酶相互作用后,能影响α-淀粉酶的催化活性及类黄酮的抗氧化活性。因此,文章简要总结了类黄酮的结构、分类、生理活性及构效关系,概述了类黄酮和α-淀粉酶间相互作用后对两者生理活性的影响,及两者作用机理的研究方法。

Flavonoids are a kind of polyphenolic compounds existing in nature widely. The catalytic activity of α-amylase and antioxidant capacity of flavonoids could influenced after interaction between flavonoids and a-amylase. Therefore, the review mainly summarized the structure, classification, physiological activities and structure-activity relationship. At the same time, the work introduced the effects on physiological activities of flavonoids and a-amylase after interaction, and the research methods of interaction mechanism between flavonoids and c^-amylase were also briefly illustrated.