柑橘中酚酸类化合物及其生物活性与机理的研究进展  

Research progress on phenolic acids in citrus and their biological activities and mechanisms

作　　者：何雅静 张群琳 谷利伟 孙志高[1] 马亚琴[1] HE Yajing;ZHANG Qunlin;GU Liwei;SUN Zhigao;MA Yaqin(Citrus Research Institute,Southwest University,National Citrus Engineering Research Center,Chongqing 400712,China;Department of Food Science and Human Nutrition,University of Florida the United States,32611-0720)

机构地区：[1]西南大学柑桔研究所,国家柑桔工程技术研究中心,重庆400712 [2]佛罗里达大学食品科学与人类营养系,佛罗里达32611-0720

出　　处：《食品与发酵工业》2020年第15期301-306,共6页Food and Fermentation Industries

基　　金：国家现代农业柑橘产业技术体系(CARS-26-06B)。

摘　　要：酚酸类化合物是在柑橘果实中普遍存在的重要次生代谢产物,大量研究表明酚酸类化合物具有抗炎、抑菌、抗癌和抗氧化等生物活性,是一种极具研究价值和应用潜能的天然物质。文章通过归纳总结柑橘中酚酸类化合物的种类、合成途径、生物活性及其作用机制以及其在人体的吸收代谢情况,以期为柑橘中酚酸类化合物的开发利用提供有益参考。Phenolic acids are important secondary metabolites that are widely present in citrus.In recent years,a large number of studies have shown that phenolic compounds are a natural substance with research value and application potential,and have anti-inflammatory,antibacterial,anti-cancer,anti-oxidant and other physiological activities.This article reviews the types,synthetic pathways,biological activities and mechanisms of phenolic compounds in citrus,as well as the absorption and metabolism of phenolic compounds in the human body,hopes to provide useful references for the development and utilization of phenolic compounds in citrus.

关 键 词：酚酸类化合物 生物活性 合成途径 吸收代谢 

分 类 号：R284[医药卫生—中药学] R285[医药卫生—中医学]