【摘要】 红枣常作为营养食品添加剂或中药组分而被广泛应用。研究表明红枣具有补气养血、抗炎、抗菌、抗病毒、抗氧化、抗疲劳、保肝、改善胃肠道环境、防止心血管疾病及增强免疫力等多种生理效应。这些功效的发挥是其所含有的功能性组分所决定的。红枣中关键的功能性组分主要有功能性糖类、多酚类化合物、核苷类、有机酸及皂苷、膳食纤维等。该阐述红枣中各关键功能性组分的含量及其生理功效,探讨进食红枣后各关键功能性组分发挥其生理效应的可能性,以期为红枣的应用提供参考依据。更多还原

【Abstract】 The fruit of Ziziphus jujuba(Jujube)was widely used as additives of nutritional food or components of Chinese medicine. It was reported that the jujube had shown a variety of physiological effects such as nourish-ing vitality and blood,anti-inflammatory,antibacterial,antiviral,antioxidant,antifatigue and hepatoprotective properties,improving the gastrointestinal environment,preventing cardiovascular disease and boosting immunity effects. The performance of these functions was due to the activity of the functional components of jujube. The crucial functional components of jujube included functional polysaccharides,polyphenols,nucleosides,organic acids and saponins,dietary fibers,etc. In this article,the proportion and physiological functions of these crucial functional components of dried jujubes,as well as their potential roles after consumption were discussed to pro-vide a reference for the application of jujube.更多还原