| 茶叶和葡萄酒及可可中多酚类物质生理功效研究进展 |
| |
| 引用本文： | 袁歆贻.茶叶和葡萄酒及可可中多酚类物质生理功效研究进展[J].现代农业科技,2014(13):311-312. |
| |
| 作者姓名： | 袁歆贻 |
| |
| 作者单位： | 甘肃省庆阳市农产品质量安全监督管理站; |
| |
| 摘 要： | 介绍了茶叶、葡萄酒及可可中多酚类物质的主要成分、性质和功能,综述了国内外学者对这些多酚类物质在预防疾病方面生理功效的研究进展,以期为多酚类物质在食品中的应用提供参考。
|
| 关 键 词： | 茶叶 葡萄酒 可可 多酚类物质 生理功效 |
Research Advance on Physiological Function of Polyphenois in Tea,Wine and Cocoa |
| |
| Authors: | YUAN Xin-yi |
| |
| Institution: | YUAN Xin-yi (Qingyang Agricultural Product Quality Safety Supervision and Management Station in Gansu Province, Qingyang Gansu 745000 ) |
| |
| Abstract: | The main composition,properties and physiological function of polyphenols in the tea,wine and cocoa were expounded, the progress of domestic and foreign scholai＇s on the research in the prevention of disease,physiological function of these polyphenols were summarized,in order to provide reference for the application of polyphenols in food. |
| |
| Keywords: | tea wine cocoa polyphenols physiological function |
| 本文献已被 CNKI 维普 等数据库收录！ |
|
