基于不同抗氧化机制的黄酮类化合物构效关系研究进展  

Research progress on the structure-activity relationship of flavonoid compounds based on different antioxidant mechanism

作　　者：任红[1] 郑少杰[1] 张小利[1] 卢可可[1] 吴素蕊[2] 明建[1,3,4] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]中华全国供销合作总社昆明食用菌研究所,云南昆明650223 [3]重庆市特色食品工程技术研究中心,重庆400715 [4]西南大学国家食品科学与工程实验教学中心,重庆400715

出　　处：《食品工业科技》2016年第2期384-388,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金面上项目(31471576);中央高校基本科研业务费专项项目(XDJK2015D035);十二五国家科技支撑计划(2013BAD16B01)

摘　　要：目前很多疾病的发生都与体内氧化损伤密切相关,如癌症、糖尿病、心脑血管疾病、动脉粥样硬化等。黄酮类化合物因具有较强的抗氧化活性而备受关注,其抗氧化活性与结构有很大的关系,如羟基数目与位置、双键、糖苷键结构等。本文就不同抗氧化机理下的黄酮类化合物构效关系进行综述,以期为今后充分认识和开发黄酮类功能食品或者药品提供一定的参考。Many studies confirm that many diseases are closely related to oxidative damage,such as cancer,diabetes,cardiovascular disease and atherosclerosis. Due to flavonoids with strong antioxidant activity,they are highly concerned by people. Its antioxidant activity and structure have a great relationship,such as hydroxyl number and location,degree of polymerization,glycoside bond structure. Therefore,based different antioxidant mechanisms,the structure of this flavonoid compounds were reviewed in order to provide a reference for the future to fully understand flavonoids and to develop functional foods or drugs.

关 键 词：黄酮类化合物 抗氧化机制 构效关系 自由基 

分 类 号：TS201.4[轻工技术与工程—食品科学]