当前位置: 首页 > 文章 > 葱属植物生物活性物质的研究进展 食品科学 2007,28 (4) 348-350
Position: Home > Articles > Review on Research Progress of Bioactive Constituents in Allium Species FOOD SCIENCE 2007,28 (4) 348-350

葱属植物生物活性物质的研究进展

作  者:
刘建涛;王杉;张维民;苏伟;赵利
单  位:
江西省食品卫生监督检验所;江西科技师范学院生命科学学院
关键词:
葱属植物;生物活性物质;生理功能
摘  要:
葱属植物含有含硫化合物、甾体皂苷、黄酮类化合物和多糖等活性物质,具有多种生理功能,如抑菌消炎、抗血小板聚集、抗氧化、降低胆固醇、抗肿瘤和缓解糖尿病等作用。本文综述了葱属植物中的生物活性物质及其生理功能的研究进展。
译  名:
Review on Research Progress of Bioactive Constituents in Allium Species
作  者:
LIU Jian-tao~1 WANG Shan~2 ZHANG Wei-min~2 SU Wei~1 ZHAO Li~(1.*) (1.School of Life Science,Jiangxi Normal University of Science and Technology,Nanchang 330013,China; 2.Jiangxi Institution of Food Safety and Inspection,Nanchang 330029,China)
关键词:
Allium;;bioactive constituent;;physiological functions
摘  要:
Allium species have many bioactive constituents such as sulfur compounds,steroidal saponins,flavonoids, polysaccharides.They have the physiological functions of diminishing inflammation,preventing blood platelet conglomeration, antioxidation,reducing cholesterin,anticancer,antidiabetic effects and so on.The research advances of bioactive constituents and pharemacological functions of Allium species were reviewed in this paper.

相似文章

计量
文章访问数: 18
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊