Preparation and functional properties of beverages made from sea algae

被引：91

作者：

Nagai, T ^{[1
]}

Yukimoto, T ^{[1
]}

机构：

[1] Natl Fisheries Univ, Dept Food Sci & Technol, Yamaguchi 7596595, Japan

来源：

FOOD CHEMISTRY | 2003年 / 81卷 / 03期

关键词：

preparation of beverage; functional property; sea algae; GREEN TEA; ANTIOXIDANT ACTIVITY; POLYPHENOLS; FLAVONOIDS; INHIBITION; ACID; TUMORIGENESIS; CONSTITUENTS; PEROXIDATION; DERIVATIVES;

D O I：

10.1016/S0308-8146(02)00426-0

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Beverages were successfully prepared from four sea algae. The antioxidant properties of these beverages were investigated using four different methods: autoxidation test, superoxide anion radical, DPPH radical, and hydroxyl radical scavenging tests. Among them, sea trumpet showed strong effects against autoxidation and the scavenging of superoxide anion radical. The antioxidant activities of these beverages correlated with their contents of polyphenols. This shows that these beverages have a potential as health drinks with functional properties and for patients suffering cancer, cardiovascular diseases, and diabetes. (C) 2002 Elsevier Science Ltd. All rights reserved.

引用

页码：327 / 332

页数：6

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