不同类型浆果中的生物活性化合物与抗氧化活性
Bioactive Compounds and Antioxidant Activity in Different Types of Berries.
作者信息
Skrovankova Sona, Sumczynski Daniela, Mlcek Jiri, Jurikova Tunde, Sochor Jiri
机构信息
Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, nam. T.G. Masaryka 5555, CZ-760 01 Zlin, Czech Republic.
Institut for Teacher Training, Faculty of Central European Studies, Constantine the Philosopher University in Nitra, Drazovska 4, Nitra SK-949 74, Slovakia.
出版信息
Int J Mol Sci. 2015 Oct 16;16(10):24673-706. doi: 10.3390/ijms161024673.
Abstract
Berries, especially members of several families, such as Rosaceae (strawberry, raspberry, blackberry), and Ericaceae (blueberry, cranberry), belong to the best dietary sources of bioactive compounds (BAC). They have delicious taste and flavor, have economic importance, and because of the antioxidant properties of BAC, they are of great interest also for nutritionists and food technologists due to the opportunity to use BAC as functional foods ingredients. The bioactive compounds in berries contain mainly phenolic compounds (phenolic acids, flavonoids, such as anthocyanins and flavonols, and tannins) and ascorbic acid. These compounds, either individually or combined, are responsible for various health benefits of berries, such as prevention of inflammation disorders, cardiovascular diseases, or protective effects to lower the risk of various cancers. In this review bioactive compounds of commonly consumed berries are described, as well as the factors influencing their antioxidant capacity and their health benefits.
摘要
浆果，尤其是蔷薇科（草莓、树莓、黑莓）和杜鹃花科（蓝莓、蔓越莓）等几个科的成员，属于生物活性化合物（BAC）的最佳膳食来源。它们味道鲜美，具有经济价值，而且由于BAC的抗氧化特性，它们也受到营养学家和食品技术专家的极大关注，因为有机会将BAC用作功能性食品成分。浆果中的生物活性化合物主要包括酚类化合物（酚酸、黄酮类化合物，如花色苷和黄酮醇，以及单宁）和抗坏血酸。这些化合物单独或组合起来，对浆果的各种健康益处负责，如预防炎症性疾病、心血管疾病，或具有降低各种癌症风险的保护作用。在这篇综述中，描述了常见食用浆果的生物活性化合物，以及影响其抗氧化能力和健康益处的因素。
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