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细叶韭花化学成分及生物活性的研究进展

Research Progress on Chemical Constituents and Biological Activities of Allium tenuifolium Flowers
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摘要 细叶韭(花)为百合科植物,是一种新型医食同源调味品资源,在北方地区的食用历史悠久。国内外的学者对常见葱属植物的研究较多,近年来细叶韭开始被国内学者关注。因细叶韭花含有多种活性物质,包括黄酮类、含硫化合物、蛋白质、维生素等,具有抗氧化、抗菌、抗炎、软化血管和防治肿瘤等功效,是开发功能性食品的优质天然资源。对细叶韭花的化学成分,抗氧化与抗菌作用的相关研究进展进行综述,并对其今后的研究方向进行探讨,以期为细叶韭(花)开发相关功能性食品或其利用提供参考。 Allium tenuissimum(flowers)belongs to Liliaceae,which are a new type of condiment resource of medical and food homologous origin,and have a long history of edible food in the northern region.Scholars at home and abroad for onion plants more research,in recent years fine Allium tenuissimum began to be concerned by domestic scholars,fine Allium tenuissimum flowers contains a variety of active substances including flavonoids,sulfur-containing compounds,proteins,vitamins,etc.,with antioxidant,antibacterial,anti-inflammatory,softening blood vessels and tumor prevention and control effects,is the development of functional food quality resources,so this paper on the fine Allium tenuissimum chemical composition of the introduction and analysis of its antioxidant and antibacterial effect of these two aspects of the research progress to review.The future research direction was discussed in order to provide reference for the development of related functional food or its utilization.
作者 杨帅 狄建军 YANG Shuai;DI Jianjun(College of Life Sciences and Food,Inner Mongolia Minzu University,Tongliao,Inner Mongolia 028000,China)
出处 《农产品加工》 2024年第14期104-107,共4页 Farm Products Processing
关键词 细叶韭花 生物活性物质 抗氧化活性 研究进展 leek fine leaf biological activity antioxidant activity research progress
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