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食品研究与开发:2018,39(1):214-220
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葱属类植物中有机硫化物的抗氧化性研究进展
黄晴,吴忠坤,吴中琴,赵紫薇,成焕,李宗军*
(湖南农业大学食品科学技术学院,湖南长沙410000)
The Research Progress of Antioxidant Activity of Organic Sulfides in Allium Plants
HUANG Qing,WU Zhong-kun,WU Zhong-qin,ZHAO Zi-wei,CHENG Huan,LI Zong-jun*
(College of Food Science and Technology,Hunan Agricultural University,Changsha 410000,Hunan,China)
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投稿时间:2017-09-14    
中文摘要: 葱属类植物因含有高含量的有机硫化物而具有高抗氧化性,有机硫化物因硫氢键的断裂,或与不同的环状结构、烯丙基等基团结合,形成种类丰富的活性物质,发挥特有的生理功能。本文主要探讨葱属类植物中有机硫化物的组成、活性,以及有机硫化物对以核因子E2相关因子2(Nuclear factor E2 related factor 2,Nrf2)、核转录因子(Nuclear factor kappa B,NF-κB)这两个核因子为主的信号通路的影响,为进一步增进对葱属类食物的了解和有机硫化物的抗氧化机制提供一定的理论依据。
Abstract:The allium plants have high antioxidant activity because of the high levels of organic sulfides.Organic sulfide due to its hydrogen-sulfide bode breakage,or with different ring structure,allyl or other groups combine to form a variety of active substances,and play a unique physiological function.The ariticle mainly discusses the composition and activity of organic sulfide in allium plants,and the effect of organic sulfide on signaling pathway mainly associated with Nuclear factor E2 related factor 2(Nrf2)and Nuclear factor kappa B(NF-κB).The review provides a theoretical basis for further understanding of allium plants and researching of the antioxidant mechanism of organic sulfides.
文章编号:201801042     中图分类号:    文献标志码:
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