摘要
多酚类化合物是一种大量存在于植物体内的物质,因其具有优良的抗氧化、抗癌、抗衰老等性能而受到研究者们的广泛关注。多项研究表明具有抗氧化性能的物质之间大多具有协同作用,两种或两种以上的物质化合,其抗氧化能力往往强于单一物质的抗氧化能力。近年来,许多研究者将目光聚焦到多酚类物质与小分子物质化合所具有的协同抗氧化能力的研究上并做出多项试验。本文论述了多酚类化合物的抗氧化机理及协同抗氧化机理,并以茶多酚与维生素C、维生素E化合为例对协同抗氧化进行论述。
Polyphenols are a kind of substances that exist in a large number of plants.Researchers have paid extensive attention to polyphenols because of their excellent antioxidant,anticancer,anti-aging and other properties.A number of studies have shown that most substances with antioxidant properties have synergistic effects,and the antioxidant capacity of two or more substances combined is often stronger than that of a sin⁃gle substance.In recent years,many researchers have focused their attention on the synergistic antioxidant capacity of polyphenols combined with small molecules and conducted a number of experiments.This paper discusses the antioxidant mechanism and synergistic antioxidant mechanism of polyphenols,and discusses the synergistic antioxidant mechanism of tea polyphenols combined with vitamin C and vitamin E.
作者
张佳欣
ZHANG Jiaxin(Shenyang Normal University Shenyang,Liaoning 110000)
出处
《现代农业研究》
2020年第1期117-118,121,共3页
Modern Agriculture Research
关键词
多酚类物质
协同抗氧化
茶多酚
维生素C
维生素E
polyphenols
synergistic oxidation resistance
tea polyphenols
vitamin C
vitamin E
