Research Progress on Synergistic Effect of Polyphenols and Other Active Substances

BAI Xiao-lin; FAN Zi-luan; LI Lu; ZHANG He; LIU Qi-rui; FU Yu-jie

doi:10.13386/j.issn1002-0306.2019.06.053

BAI Xiao-lin, FAN Zi-luan, LI Lu, ZHANG He, LIU Qi-rui, FU Yu-jie. Research Progress on Synergistic Effect of Polyphenols and Other Active Substances[J]. Science and Technology of Food Industry, 2019, 40(6): 308-311. DOI: 10.13386/j.issn1002-0306.2019.06.053

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Research Progress on Synergistic Effect of Polyphenols and Other Active Substances

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Abstract

Polyphenolic compounds are a class of secondary metabolites widely found in edible plants. Because of its good antioxidant, anti-viral, anti-tumor, anti-aging and other functions, it has attracted attention in many fields such as medicine and food. In recent years, research related to the synergy of polyphenolic compounds had gradually increased. This article reviewed the synergistic effect and mechanism of polyphenols and other substances such as V_C and polysaccharides in industry, food production and medicine from seven aspects:Antioxidation, bacteriostasis, preservation, antiradiation, anti-inflammatory, hypoglycemic and anticancer.

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