植物多酚在食品中的应用和研究进展  

Application and Research Progress of Plant Polyphenols in Food

作　　者：尹小明 阮文浩 张玺 高艺航 黄清坤 

机构地区：[1]大闽食品(漳州)有限公司,福建 漳州 [2]上海吉罗恩生物科技有限公司,上海 [3]上海交通大学药学院,上海 [4]福建省饮料用植物提取技术企业重点实验室,福建 漳州

出　　处：《食品与营养科学》2024年第4期367-374,共8页Hans Journal of Food and Nutrition Science

摘　　要：植物多酚是一类广泛存在于植物中的多元酚羟基化合物,具有抗氧化、抗炎症、防腐和抗癌等多种重要的生理活性。由于其多元的健康益处,植物多酚在食品行业中得到了越来越多的关注和应用。本文综述了植物多酚的种类,同时探讨了其在食品行业中的用途应用;此外,本文也对植物多酚在机体中的作用机制进行了探讨;这为将来进一步开发植物多酚在食品中的应用提供了一定的参考。Plant polyphenols are a class of polyphenolic hydroxyl compounds widely found in plants, with important physiological activities, such as antioxidant, anti-inflammatory, antiseptic, and anticancer properties. Due to their diverse health benefits, plant polyphenols have garnered increasing attention and application in the food industries. In this paper, we review the types of plant polyphenols and explore their use in the food industry. Additionally, we discuss the in vivo working mechanisms of plant polyphenols, which provides a certain reference for further development of plant polyphenols in food applications in the future.

关 键 词：植物多酚 抗氧化 抗炎症 防腐 功能性食品 

分 类 号：R28[医药卫生—中药学]