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黑芝麻功能成分的构效关系

金征宇 蔡灿欣 田耀旗 陆振猷

食品科学技术学报2019,Vol.37Issue(6):1-7,7.
食品科学技术学报2019,Vol.37Issue(6):1-7,7.DOI:10. 3969/j. issn. 2095﹣6002. 2019. 06. 001

黑芝麻功能成分的构效关系

Structure﹣Activity Relationship of Functional Components in Black Sesame

金征宇 1蔡灿欣 1田耀旗 1陆振猷2

作者信息

  • 1. 江南大学 食品科学与技术国家重点实验室/食品学院,江苏 无锡 214122
  • 2. 南方黑芝麻集团,广西 南宁 530022
  • 折叠

摘要

Abstract

Black sesame, as a kind of " medicine and food homologous" ingredient,has been regarded as a good health care product since ancient times, and its nutritional and health value is well known. Black sesame which is rich in proteins, minerals, unsaturated fatty acids, vitamins, lignin substances and mel﹣anin, has unique nutritional and healthy functions and medical prevention functions. Through the specific cases, this review briefly described the typical functional components of black sesame and their corre﹣sponding common mechanisms, and illustrated the structure activity relationship between the typical func﹣tional components and healthcare functions, such as the effect of melanin on hair growth, sesamin on anti﹣oxidation, lowering cholesterol, reducing blood sugar, blood fat reduction, anti﹣cancer, anti﹣tumor, microelements on anemia treatment, and dental care, respectively. Furthermore, this work demonstrated the research trend and hot spots of the structure﹣activity relationship of black sesame functional ingredi﹣ents. It put forward the research trend of simplification and refinement of the functional ingredients of black sesame, and proposed to establish a health information database of black sesame functional ingredi﹣ents, aiming to provide an important scientific basis for further development of new black sesame func﹣tional products.

关键词

黑芝麻/黑脂麻/功能成分/共性机制/构效关系

Key words

black sesame/ Sesame indicum L. / functional ingredients/ common mechanism/ structure﹣activity relationship

分类

轻工纺织

引用本文复制引用

金征宇,蔡灿欣,田耀旗,陆振猷..黑芝麻功能成分的构效关系[J].食品科学技术学报,2019,37(6):1-7,7.

食品科学技术学报

OA北大核心CSCDCSTPCD

2095-6002

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