Flavonoids in Foods: A Review
Flavonoids in Foods: A Review
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DOI：
10.1177/1934578x1501000334
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发表时间：
2015-03
影响因子：
1.8
通讯作者：
N. Terahara
中科院分区：
文献类型：
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作者：
N. Terahara
对食用植物和食品中的类黄酮进行了调查。葡萄、茶叶、可可等富含类黄酮的食材尤其受到关注。此外，还讨论了类黄酮的摄入、体内吸收和生物利用度。黄酮类化合物具有抗氧化和其他生物体调节活性。当表达这些功能时，类黄酮和蛋白质之间的相互作用很重要。描述了与各种酶和受体的相互作用。此外，作为含有类黄酮的加工食品的一个例子，重点介绍了我们研究的发酵红醋。阐述了红醋中新型酰化多酚的结构测定、抗氧化活性和生成机制。
The flavonoids in edible plants and foods are surveyed. The food materials rich in flavonoids, such as grape, tea, and cocoa receive particular attention. Also, the ingestion of flavonoids, the absorption and the bioavailability in vivo are discussed. Flavonoids have antioxidant and other living-body modulating activities. When expressing these functionalities, interactions between flavonoids and proteins are important. The interactions with various enzymes and receptors are described. Moreover, as an example of a processed food containing flavonoids, fermented red vinegar that we have investigated is highlighted. The structural determination, antioxidant activity and the generation mechanism of the new acylated polyphenols in red vinegar are described.