食品科学
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赵 伟,李建科*,何晓叶,吕 欧,程玉江,刘 润,李 佳,张 琳
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ZHAO Wei, LI Jian-ke*, HE Xiao-ye, LÜ Ou, CHENG Yu-jiang, LIU Run, LI Jia, ZHANG Lin
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摘要:
植物多酚具有许多生物活性,是近年来食品科学热点研究领域之一。本文综述几种常见的果蔬多酚,如石榴多酚、茶多酚、葡萄多酚、苹果多酚、山楂多酚等在降血脂及预防心脑血管疾病等方面的生物学活性及作用机制,并列出这几种多酚的主要活性成分,比较其降脂作用及机制的异同。
关键词: 植物多酚, 降血脂效果, 生物活性, 机制
Abstract:
Plant polyphenols possess a variety of biological activities. In recent years, they have become one of the hottest research fields in food science. This paper summarizes the biological activities such as lipid-lowering and preventing cardiovascular and cerebrovascular diseases of several common fruit and vegetable polyphenols including pomegranate polyphenols, tea polyphenols, grape polyphenols, apple polyphenols, and hawthorn polyphenols as well as the underlying mechanisms. Moreover, the major active components of these polyphenols are outlined here as well as their differences and similarities in lipid-lowering effects and mechanisms.
Key words: plant polyphenols, lipid-lowering effect, biological activity, mechanism
中图分类号:
Q946.8
赵 伟,李建科*,何晓叶,吕 欧,程玉江,刘 润,李 佳,张 琳. 几种常见植物多酚降血脂作用及机制研究进展[J]. 食品科学, doi: 10.7506/spkx1002-6630-201421051.
ZHAO Wei, LI Jian-ke*, HE Xiao-ye, Lü Ou, CHENG Yu-jiang, LIU Run, LI Jia, ZHANG Lin. Progress in Understanding of Lipid-Lowering Effects and Mechanisms of Several Common Plant Polyphenols[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201421051.
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链接本文: https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201421051
https://www.spkx.net.cn/CN/Y2014/V35/I21/258