燕麦化学成分及其生物活性研究进展

燕麦是一种富含营养物质的禾本科植物,食用历史悠久。除了具有较高的营养价值外,现代研究表明,燕麦中含有酚酸类、生物碱类等功能因子,具有抗癌、调节血糖等多种生物活性,在食品、保健及其他行业中具有广阔的应用前景,受到了国内外学者的广泛关注。本文重点总结了目前燕麦中已发现的黄酮类、酚酸类、生物碱等近百种化学成分及其结构式,以期为燕麦成分的研究和开发提供参考和依据。同时对燕麦功能因子的降血糖、降脂降胆固醇、抗炎抗菌、抗肿瘤、免疫活性等进行了简要综述,旨在为燕麦产品的开发应用提供参考。

Research Progress on Chemical Constituents and Biological Activities of Oats

Oat is a kind of gramineous plant which is rich in nutrients and has a long history of eating. In addition to its high nutritional value,modern research has shown that oats contain functional factors such as phenolic acids and alkaloids,which have many biological activities such as anti-cancer and blood sugar regulation. They are widely used in food,health care and other industries. The application prospect has been widely concerned by scholars at home and abroad. This article focuses on the recent discovery of flavonoids,phenolic acids,alkaloids and other nearly 100 chemical components and their structural formula,in order to provide reference and basis for the research and development of oatmeal ingredients. At the same time,this paper briefly reviews the hypoglycemic,lipid-lowering,cholesterol-lowering,anti-inflammatory,anti-tumor and anti-tumor activities of oat functional factors,aiming at providing reference for the development and application of oat products.