核桃健脑的研究进展  

Research Progress on Brain-invigorating of Walnut

作　　者：许成梅 马雅鸽 张希 陈朝银 赵声兰 XU Cheng-mei;MA Ya-ge;ZHANG Xi;CHEN Chao-yin;ZHAO Sheng-lan(Yunnan University of Chinese Medicine,Kunming,Yunnan 650500,China;Yunnan University of Bussiness Management,Kunming,Yunnan 650106,China;Yunnan Academy of Forestry and Grassland Sciences,Kunming,Yunnan 650201,China)

机构地区：[1]云南中医药大学,云南昆明650500 [2]云南经济管理学院,云南昆明650106 [3]云南省林业与草原科学院,云南昆明650201

出　　处：《粮油食品科技》2020年第5期181-189,共9页Science and Technology of Cereals,Oils and Foods

基　　金：国家自然科学基金项目(81760735);云南省生物医药重大专项(2018ZF013);云南省科技厅-云南中医药大学联合专项重点项目(2019FF002-006)。

摘　　要：核桃具有改善学习记忆、保护神经细胞、调节胆碱能功能障碍和抗氧化、抗炎等作用,是传统的健脑食品。已知主要功能成分为鞣花酸、油酸、亚油酸、亚麻酸、褪黑素、维生素E、丁香酸、咖啡酸、阿魏酸、芥子酸、香豆酸等,主要靶点为前列腺素合成酶。已有核桃改善记忆的发明专利300多件,其中授权40多件,保健食品批文16个,但其功能成分的标识还限于亚油酸、亚麻酸和蛋白质,对其它记忆功能成分及含量的认可还有待研究。Walnut has the functions of improving learning and memory,protecting nerve cells,regulating cholinergic dysfunction,antioxidant,anti-inflammatory and so on.It is a traditional brain-invigorating food.The main functional ingredients of walnut are known as ellagic acid,oleic acid,linoleic acid,linolenic acid,melatonin,vitamin E,syringic acid,caffeic acid,ferulic acid,sinapic acid,coumaric acid,etc.And the main functional target of walnut is prostaglandin synthase.There are more than 300 invention patents for walnuts to improve memory,of which more than 40 are authorized,and 16 health food approvals.However,the identification of walnut functional ingredients is still limited to linoleic acid,linolenic acid and protein,and the recognition of other memory functional ingredients and contents remains to be studied.

关 键 词：核桃 健脑 改善记忆 认知 前列腺素合成酶 

分 类 号：TS201.4[轻工技术与工程—食品科学]