鸡蛋的抗氧化活性研究进展

Research Progress in Antioxidant Activity of Eggs

目前普遍认为通过饮食摄入抗氧化剂对减少机体细胞的氧化损伤,促进人体的健康有十分重要的意义。本文阐述了鸡蛋的营养成分、鸡蛋中各种抗氧化剂的抗氧化机理以及加工、贮存条件和消化代谢过程对鸡蛋抗氧化剂的影响,为鸡蛋抗氧化功能的研究提供参考。

At present, it is generally believed that dietary intake of antioxidants is of great significance to reduce the oxidative damage of body cells and promote human health. In this paper, the nutritional components of eggs, the antioxidative mechanism of various antioxidants in eggs, and the effects of processing, storage conditions and digestion and metabolism on antioxidants in eggs are described, which can provide a reference for the study of antioxidative function of eggs.