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葡萄酒中主要的多酚类化合物及其作用 总被引:5,自引:0,他引:5
随着多酚类化合物生物化学及药理作用研究的深入,人们对于多酚类化合物的重视程度越来越高.葡萄酒是人们日常饮食中摄取多酚类化合物的一个重要来源.综述了葡萄酒中主要的多酚类化合物及其作用. 相似文献
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以电性距离矢量(Mf)表征33种多酚类化合物的分子结构。利用最佳变量子集回归方法建立多酚类化合物的4种抗氧化活性与Mf的五元数学方程,均通过Fischer检验。结果表明,分子内仲碳、叔碳、羟基、醚氧键等基团对多酚类化合物的抗氧化活性具有很大影响。 相似文献
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多酚类化合物对糖脂代谢影响的研究进展 总被引:2,自引:0,他引:2
多酚类化合物是植物的次生代谢产物,广泛存在于食物中,包括黄酮类化合物、咖啡酸、绿原酸等。很多研究报道表明,摄入富含多酚类化合物的饮料、水果和蔬菜可以减缓肥胖、心血管疾病、糖尿病等慢性疾病甚至癌症的发生和发展。很大一部分原因在于其中的多酚类化合物具有抗氧化、抗病菌、增强免疫力、参与营养成分代谢调节的生理活性。本文结合近年来国内外的研究概况,从相关代谢酶活性和基因的表达、胰岛素分泌、营养物质的消化和吸收等方面来论述多酚类化合物对糖、脂代谢的影响。 相似文献
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发芽能显著提高谷物还原糖、必需氨基酸、游离脂肪酸、膳食纤维及多酚类化合物的含量。非生物胁迫在一定程度上可以促进发芽谷物多酚类化合物的积累,同时提高发芽率,缩短发芽周期。本文考察了糙米、燕麦、荞麦、小麦、大麦等五种谷物发芽前后多酚种类的变化,同时介绍了谷物发芽时受到非生物胁迫(包括盐胁迫、超声波胁迫、光胁迫、等离子体胁迫及低氧胁迫)后多酚类化合物的变化,并简要阐述了非生物胁迫影响发芽谷物积累多酚类化合物的机理,旨在为谷物在逆境条件下发芽提供参考,以及为后续研究发芽谷物多酚提供可利用资源。 相似文献
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类黄酮是烟草中普遍存在的多酚化合物,是烟草重要的致香前体物质,其合成代谢是烟草香气物质形成的重要途径。对近年来烟草类黄酮合成相关基因的研究进展进行了综述,并展望了其在烟草中调控重要基因表达和提高烟叶品质中的应用潜力。 相似文献
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《Food Reviews International》2013,29(3):276-293
Apples are a rich source of polyphenolic compounds and significantly contribute to the antioxidants in our diet. Apple variety affects the levels of those compounds; concentration can also be reduced during processing, especially juice production. These compounds have been linked with numerous health benefits. Reviews on the apple polyphenolic compounds and their health benefits exist; however, a review on maximizing the retention of the polyphenolic compounds in apple juice has not been compiled. Therefore, the purpose of this paper is to review the literature regarding apple polyphenolic compounds and the effects of processing techniques on their concentration in apple juice. 相似文献
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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。 相似文献
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研究不同添加量(1%、2%、3%、4%、5%)多酚化合物(阿魏酸、鞣酸、迷迭香酸和丁香酸)对鲤鱼肌原纤维蛋白结构和膜特性的影响。结果表明,与丁香酸、迷迭香酸和阿魏酸相比,添加鞣酸的蛋白成膜液中自由氨基和巯基含量最低,表明鞣酸具有较高的蛋白交联能力(P<0.05)。随着多酚添加量的增加,膜的弹性和拉伸强度逐渐增强,断裂伸长率逐渐降低(P<0.05),表明添加多酚化合物提高了膜的硬度和强度。在相同质量分数条件下,添加鞣酸的鲤鱼肌原纤维蛋白膜具有最高的弹性和拉伸强度。添加多酚化合物有效降低了鲤鱼肌原纤维蛋白膜的紫外和可见光透过率,降低程度取决于多酚的种类和浓度。添加多酚化合物的鲤鱼肌原纤维蛋白膜可用于高脂食品的内包装,防止食品脂质氧化、延长货架期。 相似文献
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Takuya Katsube Yoko Tsurunaga Mari Sugiyama Toshimichi Furuno Yukikazu Yamasaki 《Food chemistry》2009
The mulberry (Morus alba L.) leaf is a promising dietary source of antioxidants such as quercetin due to its relatively high content of that compound. We investigated effects of an air-drying process on the antioxidant capacity and stability of antioxidant polyphenolic compounds in mulberry leaves. Main compounds playing a central role in antioxidant activities in mulberry leaves are quercetin glycosides and chlorogenic acid. Raw mulberry leaves were air-dried at various temperatures, and antioxidant activity using DPPH radical scavenging assay and levels of antioxidant compounds were measured. DPPH radical scavenging activity and levels of polyphenolic compounds in mulberry leaves air-dried at 60 °C or below were not significantly different from those of freeze-dried mulberry leaves, whereas both values in mulberry leaves air-dried at 70 °C and over decreased significantly. These results indicate that strict temperature control is important in the production of mulberry leaf products to maintain antioxidant activity and levels of polyphenolic compounds. 相似文献
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Katherine Stockham Amanda Sheard Rohani Paimin Saman Buddhadasa Samantha Duong John D. Orbell Travis Murdoch 《Food chemistry》2013
Many health benefits of wine result from specific polyphenolic compounds. Factors such as climate, CO2 levels and region are known to affect polyphenolic compounds in wine; therefore a pilot study was conducted to focus on the Australian climate which has shifted from El Niño to La Niña. This research paper presents the influence of climate conditions and growing regions on the in vitro and ex vivo antioxidant capacity of red and white wine and the profile and concentration of polyphenols in these wines from the 2008 and 2009 vintages. The ORAC and polyphenolic data show that warmer climate wines had lower in vitro antioxidant capacity values but retained good bioavailability based on data from the RBC ex vivo assay compared to cool climate wines. Based on this pilot study, further research is being conducted at the National Measurement Institute, Australia (NMIA) with the goal of determining more polyphenolic compounds which appear to be affected by climate conditions. 相似文献
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Jaejoon HanMichel Britten Daniel St-GelaisClaude P. Champagne Patrick FustierStéphane Salmieri Monique Lacroix 《Food research international (Ottawa, Ont.)》2011,44(1):494-497
A novel cheese product developed based on the incorporation of various polyphenolic compounds was evaluated for its texture characteristics. Single phenolic compounds including catechin, epigallocatechin gallate (EGCG), tannic acid, homovanillic acid, hesperetin and flavone, along with natural crude compounds such as grape extract, green tea extract and dehydrated cranberry powder, were added as functional ingredients during the cheese-making process. Cheese curds containing polyphenolic compounds at a concentration of 0.5 mg/mL showed a decrease of curd moisture content (CMC) while the gel strength (GS) was not affected. Structural differences were observed when crude polyphenolic compounds were added to the cheese, resulting in rough and granular structures. Physical properties of the cheese product were evaluated after adding bioactive phenolic compounds to the cheese curd. We fully expect to apply this approach to other dairy products in the future. 相似文献
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M. R. Pérez-Gregorio J. Regueiro J. Simal-Gándara A. S. Rodrigues D. P. F. Almeida 《Critical reviews in food science and nutrition》2014,54(8):1050-1062
Flavonoids are a large and diverse group of polyphenolic compounds with antioxidant effects. While the flavonoid content and composition profile clearly reflect the genetic background of the cultivar, environmental conditions and agronomic practices are also determinants for the composition of crops at harvest. Considerable research has been directed toward understanding the nature of polyphenols in different products and the factors influencing their accumulation. This review examines the flavonoids as a class of compounds, the role these compounds play in the plant, their contributions to product quality, and recent research on the impacts of environmental factors and cultural practices on flavonoid content in onions, highlighting how this knowledge may be used to modulate their polyphenolic composition at harvest or during post-harvest handling. 相似文献
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《Food chemistry》2005,92(4):653-660
Polyphenolic compounds are widely distributed in plants and known to be excellent antioxidants in vitro. They have the capacity to reduce free-radical formation by scavenging free radicals and protecting antioxidant defences. The present study evaluated the antioxidant potencies of polyphenolic compounds from a spice, Coriandrum sativum against hydrogen peroxide-induced oxidative damage in human lymphocytes. Pretreatment with polyphenolic rich fractions protected human lymphocytes against H2O2-induced oxidative damage. H2O2 treatment significantly decreased the activities of antioxidant enzymes, such as superoxide dismutase, catalase, glutathione peroxidase, glutathione reductase, glutathione-S-transferase and caused decreased glutathione content and increased thiobarbituric acid-reacting substances (TBARS). Treatment with polyphenolic fractions (50 μg/ml) increased the activities of antioxidant enzymes and glutathione content and reduced the levels of TBARS significantly. Observed reduction in the level of lipid peroxides showed a decreased tendency of peroxidative damage. We conclude that, under these experimental conditions, polyphenolic compounds effectively suppress hydrogen peroxide-induced oxidative stress. 相似文献