期刊论文

Research Process of Interaction Between Flavonoids and Food Ingredients

中文

食品与生物技术学报

1673-1689

2017

36

10

1009-1015

10.3969/j.issn.1673-1689.2017.10.001

基金项目：湖南农业大学“1515”人才计划项目.

本校为第一机构

黄酮类化合物具有多种生物活性,能与食品中的某些成分发生相互作用,影响食品的品质;反之食品成分也会对黄酮类化合物的生物活性产生影响,因此黄酮类化合物和食品成分如蛋白质、脂肪、碳水化合物的相互作用研究,受到国内外的广泛关注。作者综述了黄酮类化合物和食品中蛋白质、脂肪、碳水化合物相互作用的研究现状,对其发展方向进行了展望。

Flavonoids have various biological activities, interactions between flavonoids and food composition have effect not only on food quality, but on the biological activity of flavonoids. Therefore, interaction research of flavonoids and food composition received extensive attention in different fields. This paper reviews the research process for interactions between flavonoids and food composition (proteins, lipids and carbohydrates). In addition, trends for research direction of interactions are also prospected. © 2017, Editorial off...