白藜芦醇抗氧化性及安全性的研究进展  

Review on Antioxidant Activity and Safety of Resveratrol

作　　者：孙颖[1,2] 黄明亮[1] 王华[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]中国农业科学院柑桔研究所,重庆400712

出　　处：《食品工业》2013年第4期177-180,共4页The Food Industry

摘　　要：白藜芦醇是一种天然的多元酚类植物抗毒素,广泛分布在植物的根茎叶果实中。白藜芦醇含有活性较强的酚羟基,具有极强的抗氧化能力。大量体内体外试验表明,白藜芦醇在预防肿瘤、心血管疾病和抗衰老等生理作用过程中发挥着重要作用,具有很好的应用前景。通过综述白藜芦醇结构与抗氧化的关系、抗氧化机理和效果以及安全性的研究进展,为进一步开发利用白藜芦醇提供一定的参考。Resveratrol is a naturally occurring polyphenol phytoalexin, which is wildly present in the roots, stems and leaves of plants. Resveratrol has a strongly antioxidant activity because of the contained phenolic hydroxyl groups in molecule structure. A large number of in vivo and vitro experiments showed that resveratrol with a good prospect of application plays an important role based on antioxidant activity in the prevention of cancer, cardiovascular disease and anti-aging. To provide a reference for the further development and utilization of resveratrol, the molecule structure, antioxidant mechanism and toxicity of resveratrol were reviewed.

关 键 词：白藜芦醇 抗氧化性 自由基 安全性 

分 类 号：TS201.2[轻工技术与工程—食品科学]