豆类中的多酚物质

豆类种子中主要的多酚类化合物为酚酸、黄酮和缩合单宁类物质,主要存在于种皮中,含量及种类因品种各异。
酚类化合物的抗氧化活性与化学结构中羟基的数量和位置直接相关,加工过程中化学结构变化,以及烹调时溶于水,可导致多酚含量降低。
酚类化合物有抗癌、抗血栓、抗溃疡、抗动脉粥样硬化、抗过敏、抗炎、抗氧化、免疫调节、抗微生物等生物活性。
本文对谷物豆类种子中多酚类化合物的组成、含量以及生物活性进行了全面综述。
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Phenolic composition and antioxidant potential of grain legume seeds: A review

豆类种子多酚类物质组成和抗氧化活性研究:综述

10.1016/j.foodres.2017.09.026

2017-09-09, Review

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Abstract:收起
Legumes are a good source of bioactive phenolic compounds which play significant roles in many physiological as well as metabolic processes. Phenolic acids, flavonoids and condensed tannins are the primary phenolic compounds that are present in legume seeds. Majority of the phenolic compounds are present in the legume seed coats. The seed coat of legume seeds primarily contains phenolic acids and flavonoids (mainly catechins and procyanidins). Gallic and protocatechuic acids are common in kidney bean and mung bean. Catechins and procyanidins represent almost 70% of total phenolic compounds in lentils and cranberry beans (seed coat). The antioxidant activity of phenolic compounds is in direct relation with their chemical structures such as number as well as position of the hydroxyl groups. Processing mostly leads to the reduction of phenolic compounds in legumes owing to chemical rearrangements. Phenolic content also decreases due to leaching of water-soluble phenolic compounds into the cooking water. The health benefits of phenolic compounds include acting as anticarcinogenic, anti-thrombotic, anti-ulcer, anti-artherogenic, anti-allergenic, anti-inflammatory, antioxidant, immunemodulating, anti-microbial, cardioprotective and analgesic agents. This review provides comprehensive information of phenolic compounds identified in grain legume seeds along with discussing their antioxidant and health promoting activities.

First Authors:
Balwinder Singh

Correspondence Authors:
Narpinder Singh

All Authors:
Balwinder Singh,Jatinder Pal Singh,Amritpal Kaur,Narpinder Singh