摘要
迷迭香酸是一种含多酚羟基的酸,普遍存在于多种植物中,它主要在所属于Lamiaveae、Boraglnaceae和植物家族中的植物中,此香酸具有抗病毒、抗细菌、抗氧化、抗发炎等多种不同药理作用。本文对迷迭香酸这近几年来的理化性质和药理作用以及它的主要获取起源的研究进展展开了解与阐述,并预测了它在食品工业中的应用。
Rosemary acid is a kind of polyphenols containing hydro：cy acid, is widespread in various plants, it is belong to main Lamiaveae, Boraglnaceae and plants in the family of plants, this sweet acid has antiviral, antibacterial, antioxidant, anti-inflammatory and other different pharmacological effects. In this paper, the rosemary acid that in recent years, the physical and chemical properties and pharmacological effects and its main research progress for the origin of the understanding and the discussion, and predicted its application in food industry.
出处
《当代化工研究》
2017年第4期17-18,共2页
Modern Chemical Research
关键词
迷迭香酸
理化性质
药理作用
来源
rosemary acid
physical and chemical properties
pharmacological effects
rosemary acid sources
