THE CONTRIBUTION OF PLANT FOOD ANTIOXIDANTS TO HUMAN HEALTH

被引：209

作者：

RAMARATHNAM, N

OSAWA, T

OCHI, H

KAWAKISHI, S

机构：

[1] NAGOYA UNIV, SCH AGR,DEPT APPL & BIOL SCI,CHIKUSA KU, NAGOYA, AICHI 46401, JAPAN

[2] NIKKEN FOODS CO LTD, JAPAN INST CONTROL AGING, FUKUROI, SHIZUOKA 43701, JAPAN

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 1995年 / 6卷 / 03期

关键词：

D O I：

10.1016/S0924-2244(00)88967-0

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

We have been actively involved in the isolation and characterization of endogenous plant antioxidants that are believed to inhibit lipid peroxidation and offer protection against oxidative damage to membrane functions. Antioxidants have been isolated from conventional food sources, such as tea (green and black), sesame and wild rice, and also from other plant sources, such as rice hulls, and crude plant drugs. Data on new types of water-soluble and lipid-soluble plant antioxidants are provided, and the biological activity and functionality of these anti oxidants are discussed.

引用

页码：75 / 82

页数：8

共 48 条

[1] OXIDANTS, ANTIOXIDANTS, AND THE DEGENERATIVE DISEASES OF AGING [J].