Resources and Biological Activities of Natural Polyphenols

被引：619
作者：
Li, An-Na [1 ]
Li, Sha [1 ]
Zhang, Yu-Jie [1 ]
Xu, Xiang-Rong [2 ]
Chen, Yu-Ming [1 ]
Li, Hua-Bin [1 ]
机构：
[1] Sun Yat Sen Univ, Sch Publ Hlth, Guangdong Prov Key Lab Food Nutr & Hlth, Guangzhou 510080, Guangdong, Peoples R China
[2] Chinese Acad Sci, Key Lab Trop Marine Bioresources & Ecol, South China Sea Inst Oceanol, Guangzhou 510301, Guangdong, Peoples R China
来源：
NUTRIENTS | 2014年 / 6卷 / 12期
基金：
中国国家自然科学基金;
关键词：
polyphenols; antioxidant; cardioprotection; anticancer; anti-inflammation; antimicrobial; bioavailability; TOTAL PHENOLIC CONTENTS; GRAPE SEED EXTRACT; DIFFERENT COOKING METHODS; CENTRAL-NERVOUS-SYSTEM; GREEN TEA POLYPHENOLS; NF-KAPPA-B; ANTIOXIDANT CAPACITY; DIETARY POLYPHENOLS; RED WINE; OLIVE OIL;
D O I：
10.3390/nu6126020
中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号：
100403 ;
摘要：
The oxidative stress imposed by reactive oxygen species (ROS) plays an important role in many chronic and degenerative diseases. As an important category of phytochemicals, phenolic compounds universally exist in plants, and have been considered to have high antioxidant ability and free radical scavenging capacity, with the mechanism of inhibiting the enzymes responsible for ROS production and reducing highly oxidized ROS. Therefore, phenolic compounds have attracted increasing attention as potential agents for preventing and treating many oxidative stress-related diseases, such as cardiovascular diseases, cancer, ageing, diabetes mellitus and neurodegenerative diseases. This review summarizes current knowledge of natural polyphenols, including resource, bioactivities, bioavailability and potential toxicity.
引用
收藏
页码：6020 / 6047
页数：28
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