绿豆多酚的抗氧化特性分析

Analysis of Antioxidant Properties of Mung Bean Polyphenols

绿豆多酚具有多种功能活性,由于受其他组分、加工条件和组分间相互作用等各种因素的影响,其生物可利用率较低,对人体的健康功效受到严重影响。因此,介绍了近些年来国内外关于绿豆多酚与起主要抗氧化作用的成分,以及相关成分的结构;并对影响绿豆多酚的抗氧化因素进行阐述,为提高多酚类食品的健康功能品质提供一定的指导依据。

Mung bean polyphenols have a variety of functional activities.However,mung bean polyphenols are affected by various factors such as other components,processing conditions,and interactions between components.The bioavailability of mung bean polyphenols is low.Therefore,the health effects of the human body are seriously affected.This paper introducesd the composition of mung bean polyphenols and the main antioxidants,as well as the structure of related components.The factors affecting the antioxidant activity of mung bean polyphenols were described.To provide a certain guidance for improving the health and function of polyphenolic foods.