| 谷物花色苷功能活性与开发利用研究进展 |
| |
| 引用本文： | 刘婷婷,彭文婷,庞邵杰,彭珍珍,綦文涛,王勇.谷物花色苷功能活性与开发利用研究进展[J].食品工业科技,2023,44(1):447-457. |
| |
| 作者姓名： | 刘婷婷 彭文婷 庞邵杰 彭珍珍 綦文涛 王勇 |
| |
| 作者单位： | 1.国家粮食和物资储备局科学研究院，北京 1000372.上海理工大学健康科学与工程学院，上海 2000933.中南林业科技大学食品科学与工程学院，湖南长沙 410004 |
| |
| 基金项目： | 国家自然科学基金青年科学基金项目（31901698）；中国科协青年人才托举工程2019?2021年度项目（2019QNRC001）。 |
| |
| 摘 要： | 花色苷是一种水溶性类黄酮物质，广泛分布于深色谷物、浆果及蔬菜中。花色苷具有较强的抗氧化和抗炎活性，摄入适量富含花色苷的谷物可降低患糖尿病、心血管疾病、年龄相关性黄斑变性等慢性病的风险。本文系统介绍了不同谷物来源的花色苷对慢性病的健康功效及作用机理，重点阐明花色苷在谷物中的分布与含量，对Nrf2、NF-κB、MAPK、PI3K/AKT等信号通路的调控作用机制，梳理了谷物花色苷的开发利用现状及发展趋势，为谷物花色苷在食品、药品等领域的基础研究及产品开发提供参考依据。
|
| 关 键 词： | 花色苷 全谷物 功能谷物 健康功效 信号通路 |
| 收稿时间： | 2022-03-09 |
Research Progress on Functional Activity and Utilization of Cereal Anthocyanins |
| |
| LIU Tingting,PENG Wenting,PANG Shaojie,PENG Zhenzhen,QI Wentao,WANG Yong.Research Progress on Functional Activity and Utilization of Cereal Anthocyanins[J].Science and Technology of Food Industry,2023,44(1):447-457. |
| |
| Authors: | LIU Tingting PENG Wenting PANG Shaojie PENG Zhenzhen QI Wentao WANG Yong |
| |
| Affiliation: | 1.Academy of National Food and Strategic Reserves Administration, Beijing 100037, China2.School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China3.College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China |
| |
| Abstract: | Anthocyanins are a water-soluble flavonoids widely distributed in dark grains, berries and vegetables. Anthocyanins have strong antioxidant and anti-inflammatory activities, and adequate intake of cereal-based anthocyanins can reduce the risk of chronic diseases including diabetes, cardiovascular disease, age-related macular degeneration and so on. This paper will review the health effects and mechanism of different cereal-based anthocyanins in chronic diseases, focuses on clarifying the distribution and content of anthocyanins in different grains, the effects of cereal anthocyanins regulating Nrf2, NF-κB, MAPK, and PI3K/AKT signaling pathways. The paper also points out the current utilization and development trend of cereal anthocyanins. This paper provides scientific evidence for fundamental research and product development of cereal-based anthocyanins in the fields of food and medicine. |
| |
| Keywords: | |
|
| 点击此处可从《食品工业科技》浏览原始摘要信息 |
|
点击此处可从《食品工业科技》下载全文 |
|
