花色苷的营养吸收及对结肠癌的影响研究进展  

Nutrient Uptake of Anthocyanins and Their Impacts on Colon Cancer

作　　者：刘琪[1] 欧雅文[1] 周倩[1] 张燕[1] 胡小松[1] LIU Qi;OU Yawen;ZHOU Qian;ZHANG Yan;HU Xiaosong(Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Engineering Research Centre for Fruits and Vegetables Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)

机构地区：[1]中国农业大学食品科学与营养工程学院国家果蔬加工工程技术研究中心北京市食品营养与人类健康高精尖创新中心,北京100083

出　　处：《食品科学》2017年第17期301-305,共5页Food Science

基　　金：北京市食品营养与人类健康高精尖创新中心开放基金项目;"十二五"国家科技支撑计划项目(2012BAD31B05);国家自然科学基金面上项目(31271910)

摘　　要：花色苷属于黄酮类化合物,在植物中分布广泛。近年来研究证实,花色苷具有抗氧化、抑制细胞增殖、诱导细胞凋亡、抗炎症等活性。通过动物实验和流行病学研究证明,花色苷具有干预结肠癌发展的作用。通过对花色苷的营养吸收及其干预结肠癌发展的部分作用机制进行综述,为花色苷研究及开发提供理论借鉴。Anthocyanins are widely distributed in plants,which belong to the class of flavonoids.In recent years,anthocyanins have been proven for their biological activities such as antioxidant activity,inhibiting cell proliferation,accelerating cell apoptosis,and anti-inflammatory effect.Many animal experiments and epidemiological studies have demonstrated their role in preventing the development of colon cancer.This paper reviews the nutrient uptake of anthocyanins and their mechanism of action as an anti-colon cancer agent with the aim of providing theoretical references for the research and development of anthocyanins.

关 键 词：花色苷 营养吸收 结肠癌 机制 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]