Vinson J A
Department of Chemistry, University of Scranton, Pennsylvania 18510, USA.
Adv Exp Med Biol. 1998;439:151-64. doi: 10.1007/978-1-4615-5335-9_11.
The polyphenol antioxidants in foods and beverages are shown to be powerful in vitro antioxidants. The polyphenols in foods and beverages enrich low density lipoproteins and decrease their oxidizability ex vivo after spiking and in vivo after absorption of the polyphenols following ingestion of beverages. These studies provide mechanisms to explain the epidemiological study which shows that consumption of fruits, vegetables and beverages reduce the risk of cardiovascular and cerebrovascular disease.
食品和饮料中的多酚类抗氧化剂在体外显示出强大的抗氧化能力。食品和饮料中的多酚类物质可富集低密度脂蛋白，并在体外添加后以及在摄入饮料后多酚被吸收的体内情况下，降低其氧化能力。这些研究提供了机制来解释流行病学研究，该研究表明食用水果、蔬菜和饮料可降低心血管和脑血管疾病的风险。
