保健品功能因子鞣花酸研究进展  

Research Progress of Ellagic Acid as a Functional Factor of Health Products

作　　者：陆晶晶[1] 丁轲[2] 杨大进[1] 

机构地区：[1]中国疾病预防控制中心营养与食品安全所,北京100021 [2]北京农学院,北京102206

出　　处：《食品科学》2010年第21期451-454,共4页Food Science

摘　　要：鞣花酸是国内外正在开发的保健食品功能因子之一。本文综述目前现有的鞣花酸生产工艺,评价鞣花酸的毒性,介绍其抗氧化、抗癌及其他生理活性以及机理研究进展。Ellagic acid has spiked extensive attention at home and abroad as a functional factor of health products.In this paper,current preparation processing of ellagic acid is reviewed and the toxicity of ellagic acid is evaluated.Its functions and mechanisms of antioxidation and anticancer are also discussed.

关 键 词：鞣花酸 抗氧化 抗癌 生理活性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]