Antioxidant activity of Citrus fruits

被引：397

作者：

Zou, Zhuo ^{[1
]}

Xi, Wanpeng ^{[1
]}

Hu, Yan ^{[1
]}

Nie, Chao ^{[1
]}

Zhou, Zhiqin ^{[1
,2
]}

机构：

[1] Southwest Univ, Coll Hort & Landscape Architecture, Chongqing 400716, Peoples R China

[2] Minist Educ, Key Lab Hort Southern Mt Reg, Chongqing 400715, Peoples R China

来源：

FOOD CHEMISTRY | 2016年 / 196卷

关键词：

Citrus L; Antioxidant activity; Bioactive compounds; Evaluate methods; Antioxidant mechanism of action; HIGH HYDROSTATIC-PRESSURE; KAPPA-B ACTIVATION; BIOACTIVE COMPOUNDS; PHENOLIC-COMPOUNDS; NATURAL-PRODUCTS; VITAMIN-C; CAPACITY; FLAVONOIDS; QUALITY; IDENTIFICATION;

D O I：

10.1016/j.foodchem.2015.09.072

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Citrus is well-known for its nutrition and health-promotion values. This reputation is derived from the studies on the biological functions of phytochemicals in Citrus fruits and their derived products in the past decades. In recent years, the antioxidant activity of Citrus fruits and their roles in the prevention and treatment of various human chronic and degenerative diseases have attracted more and more attention. Citrus fruits are suggested to be a good source of dietary antioxidants. To have a better understanding of the mechanism underlying the antioxidant activity of Citrus fruits, we reviewed a study on the antioxidant activity of the phytochemicals in Citrus fruits, introduced methods for antioxidant activity evaluation, discussed the factors which influence the antioxidant activity of Citrus fruits, and summarized the underlying mechanism of action. Some suggestions for future study were also presented. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：885 / 896

页数：12

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