坚果植物化学物质、脂溶性生物活性成分、抗氧化成分及健康效应综述。

Review of nut phytochemicals, fat-soluble bioactives, antioxidant components and health effects.

作者信息

Alasalvar Cesarettin, Bolling Bradley W

机构信息

TÜBİTAK Marmara Research Centre, Food Institute,PO Box 21,41470Gebze, Kocaeli,Turkey.

Department of Food Science,University of Wisconsin-Madison,1605 Linden Dr.,Madison,WI53706,USA.

出版信息

Br J Nutr. 2015 Apr;113 Suppl 2:S68-78. doi: 10.1017/S0007114514003729.

DOI:10.1017/S0007114514003729

PMID:26148924

Abstract

The levels of phytochemicals (total phenols, proanthocyanidins, gallic acid + gallotannins, ellagic acid + ellagitannins, flavonoids, phenolic acids, stilbenes and phytates), fat-soluble bioactives (lipid, tocols, phytosterols, sphingolipids, carotenoids, chlorophylls and alkyl phenols) as well as natural antioxidants (nutrient and non-nutrient) present in commonly consumed twelve nuts (almond, Brazil nut, cashew, chestnut, hazelnut, heartnut, macadamia, peanut, pecan, pine nut, pistachio and walnut) are compared and reported. Recent studies adding new evidence for the health benefits of nuts are also discussed. Research findings from over 112 references, many of which have been published within last 10 years, have been compiled and reported.

摘要

对常见的十二种坚果（杏仁、巴西坚果、腰果、栗子、榛子、心形果、澳洲坚果、花生、山核桃、松子、开心果和核桃）中所含的植物化学物质（总酚、原花青素、没食子酸+五倍子单宁、鞣花酸+鞣花单宁、类黄酮、酚酸、芪类和植酸盐）、脂溶性生物活性物质（脂质、生育酚、植物甾醇、鞘脂、类胡萝卜素、叶绿素和烷基酚）以及天然抗氧化剂（营养性和非营养性）的含量进行了比较并报告。还讨论了近期为坚果对健康有益提供新证据的研究。汇编并报告了来自112篇以上参考文献的研究结果，其中许多是在过去10年内发表的。