| 食用花卉中的多酚类成分及生物活性研究进展 |
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| 引用本文： | 蔡霄英,龚茵茵.食用花卉中的多酚类成分及生物活性研究进展[J].食品与机械,2018,34(11):178-182,189. |
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| 作者姓名： | 蔡霄英 龚茵茵 |
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| 作者单位： | 长沙理工大学化学与生物工程学院，湖南 长沙 410114 |
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| 摘 要： | 常见食用花卉中的多酚类化合物主要是黄酮类化合物与酚酸类化合物,这些多酚类化合物具有清除自由基成分的抗氧化活性、抗肿瘤活性、调节心血管疾病,以及防止纤维化、抗炎、防治糖尿病等生物活性。文章对近年来国内外对食用花卉中多酚类成分的相关研究进行了总结梳理和评述。
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| 关 键 词： | 食用花卉 多酚类化合物 抗氧化性 生物活性 |
| 收稿时间： | 2018/1/8 0:00:00 |
Polyphenols composition and biological activity in the edible flowers |
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| CAIXiaoying,GONGYinyin.Polyphenols composition and biological activity in the edible flowers[J].Food and Machinery,2018,34(11):178-182,189. |
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| Authors: | CAIXiaoying GONGYinyin |
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| Affiliation: | College of Chemistry and Biology Science, Changsha University of Science and Technology, Changsha,Hunan 410114, China |
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| Abstract: | The polyphenolic compounds in common edible flowers are mainly flavonoids and phenolic compounds. These polyphenolic compounds have the activities of antioxidant, antitumor, regulation of the cardiovascular disease, prevention of fibrosis, inflammation and diabetes. It was summarized the related researches on polyphenols in edible flowers at domestic and abroad in the present review, and this would provide reference for the development, utilization and research of edible flowers. |
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| Keywords: | edible flowers polyphenolic compounds oxidation resistance biological activity |
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