蔓越橘中生物活性物质及其功能特性研究进展
Research advance on bioactive substances and functional properties of cranberry
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摘要: 本文对蔓越橘中的原花青素、花青素、黄酮醇、酚酸、白藜芦醇、熊果酸和环烯醚萜等生物活性物质以及它们的抑菌、抗氧化、抗肿瘤等功能特性进行了综述,为蔓越橘作为一种新型食品的进一步研究和相关功能食品的开发提供参考。Abstract: In this paper, some research advances on the bioactive substances of the cranberry, including procyanidine, anthocyanin, flavonol, phenolic acid, resveratrol, ursolic acid and iridoid, and their functional properties, including antibacterial, antioxidation and anticancer, were reported.This paper was also a reference for further research of cranberry and development of functional food.
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