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食品研究与开发:2024,45(10):196-202
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肉桂活性成分、功效及递送体系研究进展
(1.仲恺农业工程学院广东省岭南特色食品科学与技术重点实验室,农业农村部岭南特色食品绿色加工与智能制造重点实验室,轻工食品学院,广东广州 510225;2.广东星耀生物科技有限公司,广东郁南 527199)
Research Progress in Bioactive Ingredients,Health Benefits and Delivery Systems of Cinnamon
(1.Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology,Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food,Ministry of Agriculture and Rural Affairs,College of Light Industry and Food Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,Guangdong,China;2.Guangdong Xingyao Biotechnology Co.,Ltd.,Yunan 527199,Guangdong,China)
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本文已被:浏览 141次   下载 100
投稿时间:2023-01-31    
中文摘要: 肉桂是常用的药食两用植物,具有抑菌、抗氧化、杀虫、降血糖、神经保护等多种生物活性,这与其含有的醛类、多糖、多酚等活性成分密切相关。为使肉桂更好地应用于食品、医药、化妆品等领域,该文对肉桂的主要化学成分、生物活性和递送体系的相关研究进行综述,以期为肉桂相关高附加值产品的开发和综合利用提供依据。
中文关键词: 肉桂  活性成分  功效  作用机理  递送体系
Abstract:Cinnamon is a commonly used medicinal and food plant with a variety of bioactivities including antibacterial,antioxidant,insecticidal,hypoglycemic,neuroprotective effects. These health benefits are closely associated with the presence of aldehyde,polysaccharides,polyphenols,and other bioactive components. To enhance the utilization of cinnamon in the fields of food,medicine,and cosmetics,this paper provides an overview of the main bioactive components,biological activities,and delivery systems of cinnamon,which may provide a basis for the development and comprehensive utilization of high-valuable cinnamon-related products.
文章编号:202410026     中图分类号:    文献标志码:
基金项目:广东省驻镇帮镇扶村农村科技特派员项目-肉桂加工关键技术研究及应用推广(KTP20210415);广东省重点建设学科科研能力提升项目(2021ZDJS005);云浮市科技计划项目“亚热带果蔬生物制造技术研发中心”(2021090102)
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