多酚类化合物与其他活性物质协同作用研究进展  

Research Progress on Synergistic Effect of Polyphenols and Other Active Substances

作　　者：白晓琳[1] 樊梓鸾[1] 李璐 张禾 刘淇瑞 付玉杰[1] BAI Xiao-lin;FAN Zi-luan;LI Lu;ZHANG He;LIU Qi-rui;FU Yu-jie(College of Forestry,Northeast Forestry University, Harbin 150040,China)

机构地区：[1]东北林业大学林学院,黑龙江哈尔滨150040

出　　处：《食品工业科技》2019年第6期308-311,共4页Science and Technology of Food Industry

基　　金：黑龙江省自然科学基金项目(QC2016021);中国博士后科学基金项目(2016M600239);中央高校科学前沿与交叉学科创新基金项目(2572016CA06);国家自然科学基金项目(31170510)

摘　　要：多酚类化合物是一类广泛存在于可食性植物中的次生代谢产物,因其具有抗氧化、抗病毒、抗肿瘤、抗衰老等功能,引起医药、食品等多领域的关注。近年来与多酚类化合物协同作用有关的研究逐渐增加。本文总结了近期相关多酚物质协同作用的国内外研究报道,对多酚类化合物与其他物质如VC、多糖之间在工业、食品生产以及医药三个方面协同抗氧化、抑菌、保鲜、抗辐射、抗癌、降血糖、抗炎七个方面的作用及其机制进行综述。Polyphenolic compounds are a class of secondary metabolites widely found in edible plants. Because of its good antioxidant,anti-viral,anti-tumor,anti-aging and other functions,it has attracted attention in many fields such as medicine and food. In recent years,research related to the synergy of polyphenolic compounds had gradually increased. This article reviewed the synergistic effect and mechanism of polyphenols and other substances such as VCand polysaccharides in industry,food production and medicine from seven aspects: Antioxidation,bacteriostasis,preservation,antiradiation,anti-inflammatory,hypoglycemic and anticancer.

关 键 词：多酚 协同 抗氧化 医药 

分 类 号：TS201.1[轻工技术与工程—食品科学]