Oxidative change of structures of herb polyphenols,investigation for their new functiality and safety

近年来，功能性食品中活性成分的结构变化对人体产生的致癌性等不良影响已成为一个社会问题。 多酚是众所周知的食品功能化合物，并且具有很强的抗氧化性能，极易氧化。应该注意的是，多酚在食物烹饪和制造过程中很容易发生变化。多酚的这种不稳定性需要详细分析其功能的改变和评估氧化后的新功能。本研究旨在阐明中草药氧化多酚的功能性和化学结构。结果表明，多酚类物质的氧化变化有助于人类通过食物摄入的健康生活。

Recently, it becomes a social problem that structural change of active ingredients in functional foods causes harmful effects to humans such as carcinogenicity. Polyphenols are well known food functional compounds and are very oxidizable with their strong antioxidant properties. It should be noted that polyphenols should change easily during food cooking and manufacturing. Such instability of the polyphenols requires detailed analysis of alteration of their functions and evaluation of the new functions from the oxidized them. In this study, we clarified the functionality and chemical structures of the oxidized polyphenols from edible herbs. The obtained results indicated that oxidative change of polyphenols contributed to healthy life of humans by food intake.