Antioxidant factors in plant foods and selected oilseeds
Antioxidant factors in plant foods and selected oilseeds
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DOI：
10.1002/biof.5520130129
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发表时间：
2000-01-01
期刊：
影响因子：
6
通讯作者：
Shahidi, F
中科院分区：
文献类型：
--
作者：
Shahidi, F
饮食因素对健康促进和疾病预防的影响自古以来就是一个令人感兴趣的问题，近年来已成为重新研究活动的主题。所涉及的许多组分在性质上是抗氧化的，并且包括酚类化合物。这些酚类化合物以游离、酯化、糖基化和聚合形式存在。通常需要对原料进行仔细检查，然后在优化条件下对其进行提取并评价活性，然后对活性成分进行分级分离和结构解析。从油菜、芥菜、亚麻、琉璃苣和月见报春花等油料种子中提取的膳食。经过油脂提取，含有多种抗氧化因子。源材料、其提取物或其级分的抗氧化作用取决于种子类型、其活性成分的含量和化学性质。
The effect of dietary factors on health promotion and disease prevention has been an issue of interest since antiquity and has become a subject of renewed research activity in recent years. Many of the components involved are antioxidative in nature and include phenolic compounds. These phenolics exist in the free, esterified, glycosylated and polymeric forms. Scrutiny of the source materials, their subsequent extraction under optimized conditions and evaluation of activity, followed by fractionation and structure elucidation of active components is generally necessary. Meals obtained from oilseeds, such as canola, mustard, flax, borage, and evening primrose. after oil extraction, contained a variety of antioxidative factors. The antioxidative effect of source materials, their extracts or fractions thereof, depended on the seed type, the content and chemical nature of their active components.