大豆异黄酮的制备技术与功能活性进展研究

Progress in preparation technology and functional activity of soybean isoflavones

黄酮类化合物普遍存在于人类膳食中,为多种食材的重要次生代谢产物,对癌症、糖尿病、心血管疾病和神经退行性疾病等具有良好的预防和治疗效果,受到越来越多的关注。大豆异黄酮是大豆中的重要功能活性成分,该类成分具有抗氧化、抗癌、预防老年痴呆、改善骨质疏松、降血脂等作用,在保健食品中应用广泛。本文系统总结了大豆异黄酮的主要种类、制备技术与主要功能活性,为大豆功能制品的开发与异黄酮功能成分的深入利用提供参考依据。

Flavonoids are widely found in human diet and are important secondary metabolites of various food ingredients.They have attracted more and more attention for good preventive and therapeutic effects on cancer,diabetes,cardiovascular diseases and neurodegenerative diseases,etc...Soybean isoflavones are important physiological active ingredients in soybean,which have antioxidant,anticancer,prevention of senile dementia,improvement of osteoporosis,lowering blood lipid and other effects,and are widely used in health food.The main types,preparation techniques and functional activities of soybean isoflavones were systematically summarized in this paper,which provided references for the development of soybean functional products and the in-depth utilization of isoflavones.