花青素：从田间到体内的抗氧化剂。
Anthocyanins: From the Field to the Antioxidants in the Body.
作者信息
Bendokas Vidmantas, Stanys Vidmantas, Mažeikienė Ingrida, Trumbeckaite Sonata, Baniene Rasa, Liobikas Julius
机构信息
Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, 54333 Babtai, Lithuania.
Laboratory of Biochemistry, Neuroscience Institute, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania.
出版信息
Antioxidants (Basel). 2020 Sep 2;9(9):819. doi: 10.3390/antiox9090819.
Abstract
Anthocyanins are biologically active water-soluble plant pigments that are responsible for blue, purple, and red colors in various plant parts-especially in fruits and blooms. Anthocyanins have attracted attention as natural food colorants to be used in yogurts, juices, marmalades, and bakery products. Numerous studies have also indicated the beneficial health effects of anthocyanins and their metabolites on human or animal organisms, including free-radical scavenging and antioxidant activity. Thus, our aim was to review the current knowledge about anthocyanin occurrence in plants, their stability during processing, and also the bioavailability and protective effects related to the antioxidant activity of anthocyanins in human and animal brains, hearts, livers, and kidneys.
摘要
花青素是具有生物活性的水溶性植物色素，负责赋予各种植物部位蓝色、紫色和红色，尤其是在果实和花朵中。花青素作为天然食用色素已引起关注，可用于酸奶、果汁、果酱和烘焙食品。大量研究还表明，花青素及其代谢产物对人类或动物机体具有有益的健康影响，包括清除自由基和抗氧化活性。因此，我们的目的是综述有关植物中花青素的存在、加工过程中的稳定性，以及花青素在人类和动物大脑、心脏、肝脏和肾脏中的抗氧化活性相关的生物利用度和保护作用的现有知识。
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