香料的抗氧化活性及其对人体健康的影响：综述
Antioxidant Activity of Spices and Their Impact on Human Health: A Review.
作者信息
Yashin Alexander, Yashin Yakov, Xia Xiaoyan, Nemzer Boris
机构信息
International Analytical Center of Zelinsky Institute of Organic Chemistry of Russian, Academy of Science, 119991 Moscow, Russia.
Department of Research & Development, VDF FutureCeuticals, Inc., Momence, IL 60954, USA.
出版信息
Antioxidants (Basel). 2017 Sep 15;6(3):70. doi: 10.3390/antiox6030070.
Abstract
Antioxidants are substances that prevent oxidation of other compounds or neutralize free radicals. Spices and herbs are rich sources of antioxidants. They have been used in food and beverages to enhance flavor, aroma and color. Due to their excellent antioxidant activity, spices and herbs have also been used to treat some diseases. In this review article, the chemical composition and antioxidant activity of spices and culinary herbs are presented. The content of flavonoids and total polyphenols in different spices and herbs are summarized. The applications of spices and their impacts on human health are briefly described. The extraction and analytical methods for determination of antioxidant capacity are concisely reviewed.
摘要
抗氧化剂是防止其他化合物氧化或中和自由基的物质。香料和药草是抗氧化剂的丰富来源。它们已被用于食品和饮料中以增强风味、香气和色泽。由于其出色的抗氧化活性，香料和药草也被用于治疗某些疾病。在这篇综述文章中，介绍了香料和烹饪药草的化学成分和抗氧化活性。总结了不同香料和药草中黄酮类化合物和总多酚的含量。简要描述了香料的应用及其对人体健康的影响。对抗氧化能力测定的提取和分析方法进行了简要综述。
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