食品与机械2016，Vol.32Issue(11)：207-211,5.DOI:10.13652/j.issn.1003-5788.2016.11.048
食用菌抗氧化活性成分及其抗氧化作用机制研究进展
Research advance on antioxidant active composition and antioxidant mechanisms of edible fungi
摘要
Abstract
Edible fungi are tasty as well as full of all kinds of biological activity,and the antioxidation is one of the most important activities among them.Polysaccharides,polyphenols,terpenoids,and selenium are the major antioxidants of edible fungi.In this paper,it was re-viewed the research advance of antioxidant substances and the antiox-idant mechanism of edible fungi,and the future research direction was also summarized,aiming to develop and utilize edible and medic-inal values of the polysaccharides in the futher,and improve its ap-plication in the fields of food and medicine.关键词
食用菌/抗氧化活性/作用机制Key words
edible fungi/antioxidant activity/antioxidant mechanism引用本文复制引用
肖星凝,袁娅,廖霞,王丽颖,石芳,明建..食用菌抗氧化活性成分及其抗氧化作用机制研究进展[J].食品与机械,2016,32(11):207-211,5.基金项目
中央高校基本科研业务费专项资金项目(编号:XDJK2016E113) （编号:XDJK2016E113）
重庆市社会民生科技创新专项(编号:cstc2015shmszx80019) （编号:cstc2015shmszx80019）
国家自然科学基金面上项目(编号:31271825) （编号:31271825）
国家自然科学基金面上项目(编号:31471576) （编号:31471576）
