Natural Antioxidants in Foods and Medicinal Plants: Extraction, Assessment and Resources

被引：734
|
作者：
Xu, Dong-Ping [1 ]
Li, Ya [1 ]
Meng, Xiao [1 ]
Zhou, Tong [1 ]
Zhou, Yue [1 ]
Zheng, Jie [1 ]
Zhang, Jiao-Jiao [1 ]
Li, Hua-Bin [1 ,2 ]
机构：
[1] Sun Yat Sen Univ, Sch Publ Hlth, Guangdong Prov Key Lab Food Nutr & Hlth, Guangzhou 510080, Guangdong, Peoples R China
[2] Sun Yat Sen Univ, South China Sea Bioresource Exploitat & Utilizat, Guangzhou 510006, Guangdong, Peoples R China
来源：
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES | 2017年 / 18卷 / 01期
基金：
中国国家自然科学基金;
关键词：
antioxidant; extraction; assessment; resource; SUPERCRITICAL-FLUID EXTRACTION; PRESSURIZED LIQUID EXTRACTION; ULTRASOUND-ASSISTED EXTRACTION; VOLTAGE ELECTRICAL DISCHARGES; TOTAL PHENOLIC CONTENTS; RESPONSE-SURFACE METHODOLOGY; FREE MICROWAVE EXTRACTION; HIGH HYDROSTATIC-PRESSURE; KAPPA-B ACTIVATION; CELLULAR ANTIOXIDANT;
D O I：
10.3390/ijms18010096
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
Natural antioxidants are widely distributed in food and medicinal plants. These natural antioxidants, especially polyphenols and carotenoids, exhibit a wide range of biological effects, including anti-inflammatory, anti-aging, anti-atherosclerosis and anticancer. The effective extraction and proper assessment of antioxidants from food and medicinal plants are crucial to explore the potential antioxidant sources and promote the application in functional foods, pharmaceuticals and food additives. The present paper provides comprehensive information on the green extraction technologies of natural antioxidants, assessment of antioxidant activity at chemical and cellular based levels and their main resources from food and medicinal plants.
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收藏
页数：32
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