Anthocyanins: from plant to health
Anthocyanins: from plant to health
复制标题
DOI：
10.1007/s11101-007-9074-0
复制
发表时间：
2008-01-01
影响因子：
7.7
通讯作者：
Sanchez-Ballesta, Maria Teresa
中科院分区：
文献类型：
--
作者：
de Pascual-Teresa, Sonia;Sanchez-Ballesta, Maria Teresa
花青素是一组自然产生的色素，许多水果和蔬菜的颜色都是由花青素决定的。花青素之所以引起人们的兴趣有两个原因，因为它们不仅可以作为天然着色剂用于科技领域，而且在人类健康领域也具有重要的意义。大量研究表明，这类黄酮类化合物可能通过摄入富含花青素的食物，在降低心血管疾病、癌症、高脂血症和其他慢性病的发病率方面具有潜在作用。本文综述了这一领域的现有文献：从植物的含量和分布到对健康的影响，包括农艺和遗传改良对植物花青素含量的影响以及其他生物技术因素和食品加工。还将对花色苷的生物利用度、代谢、生物活性和流行病学进行综述。
Anthocyanins are a group of natural occurring pigments responsible for the red-blue colour of many fruits and vegetables. Anthocyanins are of interest for two reasons because they cannot only be used in the technological field as natural colorants but also have important implications in the field of human health. Numerous studies indicate the potential effect that this family of flavonoids may have in reducing the incidence of cardiovascular disease, cancer, hyperlipidemias and other chronic diseases through the intake of anthocyanin-rich foods. This review examines existing literature in this area: from plant content and distribution to health implications, including the effect of agronomic and genetic modifications on the anthocyanin content of plants as well as other biotechnological factors and food processing. The bioavailability, metabolism, bioactivity, and epidemiology of anthocyanins will also be reviewed.