食品科学 ›› 2022, Vol. 43 ›› Issue (13): 292-301.doi: 10.7506/spkx1002-6630-20210510-105

• 专题论述 • 上一篇    

食物来源有机酸及其衍生物抗血栓作用机制研究进展

宁亚维,李明蕊,陈艺,张东春,康亚朋,王志新,陈佳   

  1. (1.河北科技大学食品与生物学院,河北 石家庄 050018;2.石家庄学院化工学院,河北 石家庄 050035)
  • 发布日期:2022-07-27
  • 基金资助:
    河北省重点研发计划项目(20327125D);河北省青年拔尖人才项目

Progress in Research on the Antithrombotic Mechanism of Food-Derived Organic Acids and Their Derivatives

NING Yawei, LI Mingrui, CHEN Yi, ZHANG Dongchun, KANG Yapeng, WANG Zhixin, CHEN Jia   

  1. (1. College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, China; 2 Institute of Chemical Technology, Shijiazhuang University, Shijiazhuang 050035, China)
  • Published:2022-07-27

摘要: 有机酸是一类来源丰富且安全的天然抗血栓因子,广泛存在于水果、蔬菜、谷物等各种植物源食物中,具有抗凝血、抑制血小板聚集、溶栓等抗血栓作用,对防治心脑血管疾病具有潜在的保健品开发价值和临床应用价值。本文综述了有机酸及其衍生物的食物来源和抗血栓机制,对有机酸的抗血栓效果进行了比较,并对有机酸的抗血栓研究进行了总结与展望,以期为有机酸抗血栓机制的深入研究和富含有机酸类食品的开发提供参考。

关键词: 有机酸;抗血栓;机制

Abstract: Organic acids are a class of natural and safe antithrombotic factors that come from a variety of sources, and are widely found in various plant foods such as fruits, vegetables and grains. They have antithrombotic effects such as anticoagulation and inhibiting platelet aggregation and thrombolysis, and thus have the potential for the development and clinical application of health products for the prevention and treatment of cardiovascular and cerebrovascular diseases. In this paper, the food sources and antithrombotic mechanisms of organic acids and their derivatives are reviewed, and the antithrombotic effects of different organic acids are comparatively discussed. Moreover, recent studies on the antithrombotic effects of organic acids are summarized and an outlook on the future of this filed is given, so as to provide a reference for further studies on the antithrombotic mechanisms of organic acids and the development of foods rich in organic acids.

Key words: organic acid; antithrombotic; mechanism

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