橄榄油极性酚类物质对降血脂作用探究  

Research on anti-hyperlipidemia effect of polar phenolic compounds in olive oil

作　　者：裴梦雪[1] 马传国[1] 殷俊俊[1] 王化林[1] 

机构地区：[1]河南工业大学粮油食品学院,小麦和玉米深加工国家工程实验室,河南郑州450001

出　　处：《粮食与油脂》2013年第8期50-53,共4页Cereals & Oils

摘　　要：极性酚类物质是橄榄油重要不皂化物之一。酚类物质不仅赋予橄榄油特殊风味、提高油脂氧化稳定性,并具有良好清除自由基和阻止低密度脂蛋白(LDL)氧化能力,从而能降血脂、有效预防心血管疾病发生。该文主要从体外实验、动物实验和人体餐后实验综述橄榄油酚类物质降血脂功效。Polar phenols are one of the important unsaponifiables in olive oil. Phenolic compounds don＇t only correlate to the special flavor and the oxidative stability of the olive oil, but also had free radical-scavenging capability and the preventing oxidizing ability of low-density lipoprotein （ LDL ）. Thus, reducing blood fat and taking precautions against coronary heart disease effectively. This article summarized the anti-hyperlipidemia effect of phenols from several aspects including vitro experiments, animal experiments and human postprandial experiments.

关 键 词：橄榄油 酚类物质 降血脂 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]