Resveratrol: a review of plant sources, synthesis, stability, modification and food application

被引：364

作者：

Tian, Bingren ^{[1
]}

Liu, Jiayue ^{[2
]}

机构：

[1] Xinjiang Univ, Coll Chem & Chem Engn, Urumqi 830001, Peoples R China

[2] Ningxia Med Univ, Sch Pharm, Yinchuan 750004, Peoples R China

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 2020年 / 100卷 / 04期

关键词：

resveratrol; botanical origin; synthesis; stability; common reaction; NF-KAPPA-B; ANTIOXIDANT ACTIVITY; TRANS-RESVERATROL; METHYLTHIO-DERIVATIVES; BIOLOGICAL EVALUATION; CIS-RESVERATROL; HECK REACTION; 3,5-BIS(TRIFLUOROMETHYL)PHENYL SULFONES; STEREOSELECTIVE-SYNTHESIS; ONLINE IDENTIFICATION;

D O I：

10.1002/jsfa.10152

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Resveratrol, a stilbene molecule belonging to the polyphenol family, is usually extracted from a great many natural plants. The technologies of preparation and extraction methods are developing rapidly. As resveratrol has many beneficial properties, it has been widely utilized in food and medicine industry. In terms of its structure, it is susceptible to degradation and can undergo chemical changes during food processing. Different studies have therefore given more attention to various aspects of resveratrol, including anti-aging, anti-oxidant, and anti-cancer activity. This review classifies the study of resveratrol, considers plant sources, synthesis, stability, common reactions, and food applications, and provides references to boost its food and medical utilization. (c) 2019 Society of Chemical Industry

引用

页码：1392 / 1404

页数：13

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