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葡萄酒花色苷的吸收机制
The Absorption Mechanism of Anthocyaninsin Wine
【摘要】 花色苷具有抗氧化、心血管保护和抗肿瘤等广泛的生理活性功能。针对红葡萄酒含有丰富的花色苷,而其生物利用率很低的问题,对花色苷的吸收特点、吸收部位、吸收结构、吸收机制和影响因素进行分析,为花色苷吸收机制、生理代谢、生物转化、生理功能的研究提供参考。
【Abstract】 Anthocyanins have a wide range of health-promoting properties, such as antioxidant, heart cardiovascular protection and anticarcinogenic properties. Red wine has rich anthocyanins, but its bioavailability is very low. For this issue, anthocyanins’ absorbtion characteristics, absorption site, absorption structure, absorption mechanism and influence factors were reviewed in order to summarize existing knowledge and highlight any aspects that require further study and analysis.
【基金】 国家自然科学基金项目(No.31401479)
- 【文献出处】 中国食品学报 ,Journal of Chinese Institute of Food Science and Technology , 编辑部邮箱 ,2016年11期
- 【分类号】TS262.6
- 【被引频次】11
- 【下载频次】527