Terahara Norihiko
Nat Prod Commun. 2015 Mar;10(3):521-8.
The flavonoids in edible plants and foods are surveyed. The food materials rich in flavonoids, such as grape, tea, and cocoa receive particular attention. Also, the ingestion of flavonoids, the absorption and the bioavailability in vivo are discussed. Flavonoids have antioxidant and other living-body modulating activities. When expressing these functionalities, interactions between flavonoids and proteins are important. The interactions with various enzymes and receptors are described. Moreover, as an example of a processed food containing flavonoids, fermented red vinegar that we have investigated is highlighted. The structural determination, antioxidant activity and the generation mechanism of the new acylated polyphenols in red vinegar are described.
对可食用植物和食物中的黄酮类化合物进行了调查。富含黄酮类化合物的食物原料，如葡萄、茶和可可受到了特别关注。此外，还讨论了黄酮类化合物的摄入、体内吸收和生物利用度。黄酮类化合物具有抗氧化和其他调节机体的活性。在表达这些功能时，黄酮类化合物与蛋白质之间的相互作用很重要。描述了与各种酶和受体的相互作用。此外，作为一种含有黄酮类化合物的加工食品的例子，重点介绍了我们研究的发酵红醋。描述了红醋中新的酰化多酚的结构测定、抗氧化活性和生成机制。
