食品工业科技2017，Vol.38Issue(14)：321-325,5.DOI:10.13386/j.issn1002-0306.2017.14.063
酚类化合物与食品大分子互作代谢研究进展
Advance in interactions of phenolic compounds with food macromolecules on digestion and metabolism
摘要
Abstract
Recent researches indicated that discrepancy of the biological activity in vivo and in vitro have been discussed due to the interactions of phenolic compounds with compounds present in foods,like carbohydrates,proteins or lipids.Interactions of phenolic compounds with compounds present are the main reason to cause the inconsistency of the biological activity in vivo and in vitro.The interactions between phenolic compounds with lipids,carbohydrates and proteins was reviewed in this paper,which could provide a reference for understanding metabolic mechanism of phenolic compounds.关键词
酚类化合物/脂质/蛋白质/碳水化合物/相互作用/生物利用度Key words
phenolic compounds/lipids/proteins/carbohydrates/interaction/bioavailability分类
轻工纺织引用本文复制引用
任霞霞,刘连亮,张鑫,吴祖芳,吕亚宁,胡本峰..酚类化合物与食品大分子互作代谢研究进展[J].食品工业科技,2017,38(14):321-325,5.基金项目
国家自然科学基金(31601476) （31601476）
浙江省自然科学基金(LQ15C200002). （LQ15C200002）
