食源多酚物质拮抗食物过敏作用研究进展  

Research Progress on the Antagonistic Effect of Dietary Polyphenols on Food Allergies

作　　者：姜天依 何栩 车会莲[2] JIANG Tianyi;HE Xu;CHE Huilian(Food Science and Engineering College,Beijing University of Agriculture,Beijing 102206,China;College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)

机构地区：[1]北京农学院食品科学与工程学院,北京102206 [2]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品安全导刊》2024年第23期94-98,共5页China Food Safety Magazine

摘　　要：食物过敏发病率近年来呈不断上升趋势,当前市售抗过敏药物对人体健康可能存在一定的毒副作用。近年来,对食源多酚的抗过敏作用研究取得了深入进展,但目前缺乏相关主题的文献综述报道。本文对食物过敏机制、食物多酚、多酚对致敏原物质的拮抗作用方面的研究文献进行了系统综述,以期为探索制订安全的食物过敏预防措施提供理论基础和技术开发依据。The incidence rate of food allergy has been on the rise in recent years,but the anti allergy drugs on the market maybe have certain side effects on human health.In recent years,there have been many in-depth advances in the study of the anti allergic effects of dietary polyphenols,but there is currently a lack of literature review reports on related topics.This article provides a systematic and comprehensive review and analysis of recent research literature on food allergy mechanisms,food polyphenols,and the antagonistic effects of polyphenols on allergens,in order to provide a theoretical basis and technological development basis for exploring and developing safe food allergy prevention measures.

关 键 词：多酚 抗过敏 致敏原 食源性 

分 类 号：TS201.6[轻工技术与工程—食品科学]