Plant Flavonoids: Chemical Characteristics and Biological Activity.
Plant Flavonoids: Chemical Characteristics and Biological Activity.
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DOI：
10.3390/molecules26175377
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发表时间：
2021-09-04
期刊：
影响因子：
--
通讯作者：
Silva AMS
中科院分区：
文献类型：
--
作者：
Dias MC;Pinto DCGA;Silva AMS
近年来，抗氧化剂的天然来源受到越来越多的关注。黄酮类化合物是在植物的几个部位合成的天然物质，具有很高的抗氧化能力。他们是一个大家庭，根据他们的基本结构呈现几个班级。黄酮类化合物有能力通过清除剂ROS的形成来控制ROS的积累。因此，这些抗氧化剂在植物抗逆性和人类健康方面具有重要的作用，主要是由于它们的抗炎和抗菌特性。此外，类黄酮类化合物还在食品工业中作为防腐剂、色素和抗氧化剂，以及在化妆品和制药等其他工业中的应用。然而，黄酮类化合物的工业应用意味着需要高纯度和高质量的提取工艺。已经开发了几种方法来提高类黄酮得率和环境友好性。本文综述了最丰富的天然黄酮类化合物的结构、化学特征、提取方法和生物活性。
In recent years, more attention has been paid to natural sources of antioxidants. Flavonoids are natural substances synthesized in several parts of plants that exhibit a high antioxidant capacity. They are a large family, presenting several classes based on their basic structure. Flavonoids have the ability to control the accumulation of reactive oxygen species (ROS) via scavenger ROS when they are formed. Therefore, these antioxidant compounds have an important role in plant stress tolerance and a high relevance in human health, mainly due to their anti-inflammatory and antimicrobial properties. In addition, flavonoids have several applications in the food industry as preservatives, pigments, and antioxidants, as well as in other industries such as cosmetics and pharmaceuticals. However, flavonoids application for industrial purposes implies extraction processes with high purity and quality. Several methodologies have been developed aimed at increasing flavonoid extraction yield and being environmentally friendly. This review presents the most abundant natural flavonoids, their structure and chemical characteristics, extraction methods, and biological activity.
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影响因子：
3.8
作者：
Dias, Maria Celeste;Pinto, Diana C. G. A.;Silva, Artur M. S.
通讯作者：
Silva, Artur M. S.
DOI：
10.3390/molecules25184320
发表时间：
2020-09-21
期刊：
Molecules (Basel, Switzerland)
影响因子：
--
作者：
Ciumărnean L;Milaciu MV;Runcan O;Vesa ȘC;Răchișan AL;Negrean V;Perné MG;Donca VI;Alexescu TG;Para I;Dogaru G
通讯作者：
Dogaru G
影响因子：
--
作者：
Bae J;Kim N;Shin Y;Kim SY;Kim YJ
通讯作者：
Kim YJ
影响因子：
5
作者：
Fathima, Aafreen;Rao, Jonnalagadda Raghava
通讯作者：
Rao, Jonnalagadda Raghava
影响因子：
4.6
作者：
da Silva Francischini D;Lopes AP;Segatto ML;Stahl AM;Zuin VG
通讯作者：
Zuin VG