柑橘类黄酮的生物学活性及提高生物利用度技术研究进展  

Recent Advances in Bioactivities and Technologies for Bioavailability Improvement of Citrus Flavonoids

作　　者：黄睿[1] 沈淑妤 陈虹霖[1] 吴文艳 陈士国[1] 叶兴乾[1] HUANG Rui;SHEN Shuyu;CHEN Honglin;WU Wenyan;CHEN Shiguo;YE Xingqian(Fuli Institute of Food Science,Zhejiang Key Laboratory for Agro-food Processing,Zhejiang Engineering Laboratory of FoodTechnology and Equipment,College of Biosystems Engineering and Food Science,Zhejiang University,Hangzhou 310058,China)

机构地区：[1]浙江大学生物系统工程与食品科学学院馥莉食品研究院浙江省农产品加工技术研究重点实验室浙江省食品加工技术与装备工程实验室,浙江杭州310058

出　　处：《食品科学》2019年第1期319-326,共8页Food Science

基　　金：浙江省重点研发项目(2015C02036);国家自然科学基金面上项目(C200501)

摘　　要：柑橘类黄酮是人类膳食黄酮的主要来源之一,具有抗氧化、抗炎、调节脂质代谢、抗癌和神经保护等多种生物活性,但其存在口服生物利用度较低等问题。本文系统总结了近年来关于柑橘类黄酮发挥各类生物学功效的作用机理,以及包括环糊精包埋、酶处理、脂质体运载体系和乳液运载体系构建等提高生物利用度技术的研究进展,并在此基础上展望柑橘类黄酮的研究方向与应用前景,以期为相关保健品及辅助治疗药物的开发利用提供参考依据。Citrus flavonoids, with various biological activities such as antioxidant, anti-inflammatory, dyslipidemia-regulating, anticancer and neuroprotective effects, are one of the most important sources of dietary flavonoids. However, the oral bioavailability of most citrus flavonoids is a bit low. In this review, recent advances in the mechanism of the versatile bioactivities of citrus flavonoids and in the development of technologies for enhancing citrus flavonoid bioavailability such as cyclodextrin inclusion, enzymatic treatment, and the use of liposome delivery system and emulsion delivery system are systematically summarized. Furthermore, future research directions and potential applications are presented. We hope that this review will provide useful information for the development of citrus flavonoids-based nutraceuticals and auxiliary drugs.

关 键 词：柑橘类黄酮 生物学活性 作用机理 生物利用度 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]