| 桑椹的功能成分及药理作用 |
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| 引用本文： | 施青红,王向阳.桑椹的功能成分及药理作用[J].食品与机械,2007,23(4):153-154,162. |
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| 作者姓名： | 施青红 王向阳 |
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| 作者单位： | 浙江工商大学食品生物学院,浙江,杭州,310035 |
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| 摘 要： | 桑椹中含有多种功能性成分，如白黎芦醇、芦丁、原花色素等，具有预防心血管疾病，防癌、抗衰老、抗溃疡、抗病毒等药理作用。已有以桑椹作原料，研制成桑椹酒、桑椹汁、桑椹冰淇淋、桑椹酸奶等营养保健食品的试验报道。
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| 关 键 词： | 桑椹 功能成分 药理作用 应用 |
| 修稿时间： | 2007-05-11 |
Review on functional ingredients pharmacological activity and application of mulberry fruit |
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| SHI Qing-hong,WANG Xiang-yang.Review on functional ingredients pharmacological activity and application of mulberry fruit[J].Food and Machinery,2007,23(4):153-154,162. |
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| Authors: | SHI Qing-hong WANG Xiang-yang |
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| Affiliation: | College of Food Science, Biotechnology Engineering, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China |
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| Abstract: | It is believed that there are various functional constituents in mulberry fruit. Resveratrel, rutin and oligomeric proanthocyanidins are mainly functional constituents in mulberry fruit. Mulberry fruit was reported having some pharmacological activities, such as preventing cardiovascular disease, resisting cancer, extending lifespan, preventing ulcer and virus. There were some reports about experiments of mulberry wine, mulberry juice, mulberry ice cream and mulberry yoghourt processing technologies. |
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| Keywords: | Mulberry fruit Functional constituents Pharmacological activity Application |
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