中国食品添加剂Issue(3)：200-207,8.
玉米黄素及在食品中的应用研究进展
Progress on research in zeaxanthin and its application in foods
蔡靳 1惠伯棣 2蒋继志1
作者信息
- 1. 河北大学生命科学院,保定0710022
- 2. 北京联合大学应用文理学院食品科学系,北京100191
- 折叠
摘要
Abstract
Zeaxanthin is a natural xanthophyll, which has very similar structure with lutein. It exists widely in nature. Most are all - trans isomer. Zeaxanthin mainly exists in the seeds of com, the fruits of wolfberry, ground cherry and some non -photosynthetic bacteria. Human bodies can not synthesized zeaxanthin, it must be obtained through daily diet. Data from a number of studies and investigations suggested that zeaxanthin had functions of ami - oxidation and prevention of maculae degeneration and cataracts, enhancing the immunity, slowing the progression of atherosclerosis, cardiovascular diseases etc. This article reviews and describes the progress on research in zeaxanthin domestically and internationally, including the main source of natural zeaxanthin, molecular structure and physical, chemical properties , health function, biosynthesis pathway, detection methods and applications in food industry and other fields. Ad-ditionally, the prospect of its application is also proposed.关键词
玉米黄素/抗氧化/黄斑衰退/健康功能Key words
Zeaxanthin/ anti - oxidation/ macular degeneration/ health function
分类
轻工纺织引用本文复制引用
蔡靳,惠伯棣,蒋继志..玉米黄素及在食品中的应用研究进展[J].中国食品添加剂,2012,(3):200-207,8.
