食用菌抗氧化成分及抗氧化机制研究进展

被引：18

作者：

唐巧娟

吴红燕

刘彩琴

机构：

[1] 浙江树人大学生物与环境工程学院

来源：

广州化工 | 2017年 / 45卷 / 20期

关键词：

食用菌; 抗氧化成分; 机制;

D O I：

暂无

中图分类号：

TS219 [其他食品制造];

学科分类号：

100403 [营养与食品卫生学];

摘要：

食用菌具有高蛋白、富含氨基酸、低脂肪及低胆固醇等营养特点,是非常好的保健食品之一,近来研究发现其所含的生物活性物质如多糖、多酚、麦角硫因、多酮类化合物、维生素等成分与抗氧化活性有关。本文综述了国内外食用菌抗氧化成分及主要抗氧化成分的抗氧化机制研究进展,并指出了食用菌产业亟待解决的技术问题,旨在为食用菌保健食品的开发提供参考资料。

引用

页码：19 / 21

页数：3

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