中国食品学报2017，Vol.17Issue(8)：183-196,14.DOI:10.16429/j.1009-7848.2017.08.025
全谷物酚类物质及其抗氧化活性研究进展
The Advances on Polyphenols in Whole Grains and Its Antioxidant Activity
摘要
Abstract
Recently,many studies have found that various health effects of whole grains are closely related to their phenolic compounds and their antioxidant activities.Unfortunately,the phenolic compounds in cereals have long been underestimated compared with that of fruits and vegetables.Aiming to promote the development and utilization of whole grain foods,this paper,using brown rice,wheat and corn as main representatives,overviewed the latest research of composition,form,content,distribution of polyphenols in whole grains,their antioxidant activity and the effects on these factors induced by different processing.The existing prominent problems and the promising key research directions are also analyzed.关键词
全谷物/多酚/抗氧化活性/加工Key words
whole grain/polyphenols/antioxidant activity/processing引用本文复制引用
赵广河,张瑞芬,苏东晓,董丽红,刘磊,魏振承,张名位..全谷物酚类物质及其抗氧化活性研究进展[J].中国食品学报,2017,17(8):183-196,14.基金项目
广东省自然科学基金团队项目(2016A030312001) （2016A030312001）
国家重点研发计划项目(2017YFD0400200)和国家自然科学基金项目(31501478) （2017YFD0400200）
