Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi, China.
Shaanxi Engineering Laboratory of Food Green Processing and Safety Control, Shaanxi Normal University, Xi'an, Shaanxi, China.
Crit Rev Food Sci Nutr. 2024;64(25):9017-9031. doi: 10.1080/10408398.2023.2207207. Epub 2023 May 10.
Natural stilbenes have been studied extensively as a result of their complicated structures and diverse biological activities. Singlet oxygen (O), a kind of reactive oxygen species (ROS) has a strong destructive effect on food systems (especially for light-sensitive foods). Many cutting-edge scientific studies have found that some stilbenes not only have extensive quenching properties for ROS, but also can selectively quench O. However, the industry devoted too much energy on the development of more new stilbenes, lacking in-depth summaries and reflections on the characteristics of their basic structure and the mechanism of their extraordinary O quenching abilities. Therefore, we summarized the classification methods for stilbene compounds and evaluated similarities, differences and possible limitations of different classification methods. In addition, we described the role of different functional groups in stilbenes in quenching of O and summarized the quenching mechanism of O by stilbenes. By the way, the current application of stilbene compounds and their potential risks in the food industry were also mentioned in this article. The stilbenes can be used as antioxidants (especially new strategies against O oxidation) in food systems to improve the shelf life. At this stage, it is necessary to develop more effective and safe food antioxidant stilbenes based on their quenching mechanism.
天然芪类化合物因其复杂的结构和多样的生物活性而受到广泛研究。单线态氧（O）是一种活性氧物种（ROS），对食品体系（特别是对光敏感的食品）具有很强的破坏性。许多前沿的科学研究发现，一些芪类化合物不仅对 ROS 具有广泛的猝灭特性，而且可以选择性地猝灭 O。然而，该行业过于专注于开发更多新的芪类化合物，而缺乏对其基本结构特征和非凡 O 猝灭能力机制的深入总结和反思。因此，我们总结了芪类化合物的分类方法，并评估了不同分类方法的相似性、差异和可能的局限性。此外，我们描述了不同功能基团在芪类化合物中对 O 猝灭的作用，并总结了芪类化合物对 O 的猝灭机制。顺便提一下，本文还提到了芪类化合物在食品工业中的当前应用及其潜在风险。芪类化合物可以作为食品体系中的抗氧化剂（尤其是针对 O 氧化的新策略），以提高保质期。现阶段，有必要根据其猝灭机制开发更有效和安全的食品抗氧化芪类化合物。
