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| 鸡蛋的抗氧化活性研究进展 | |
| 引用本文： | 邢深,张增玉,熊爱军,邹新华. 鸡蛋的抗氧化活性研究进展[J]. 现代食品, 2020, 0(7): 51-55 |
| 作者姓名： | 邢深 张增玉 熊爱军 邹新华 |
| 作者单位： | 播恩集团技术中心,广东 广州 510000;农业农村部生物饲料国家重点实验室,江西 赣州 341000 |
| 摘 要： | 目前普遍认为通过饮食摄入抗氧化剂对减少机体细胞的氧化损伤,促进人体的健康有十分重要的意义。本文阐述了鸡蛋的营养成分、鸡蛋中各种抗氧化剂的抗氧化机理以及加工、贮存条件和消化代谢过程对鸡蛋抗氧化剂的影响,为鸡蛋抗氧化功能的研究提供参考。 |
| 关 键 词： | 天然抗氧化剂 鸡蛋 高抗氧化鸡蛋 |
Research Progress in Antioxidant Activity of Eggs |
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| Xing Shen,Zhang Zengyu,Xiong Aijun,Zou Xinhua. Research Progress in Antioxidant Activity of Eggs[J]. Modern Food, 2020, 0(7): 51-55 | |
| Authors: | Xing Shen Zhang Zengyu Xiong Aijun Zou Xinhua |
| Affiliation: | (Technique Center of Boen Group,Guangzhou 510000,China;Key Laboratory of Biological Feed.Ministry of Agriculture and Rural Affairs.P.R.China,Ganzhou 341000,China) |
| Abstract: | At present, it is generally believed that dietary intake of antioxidants is of great significance to reduce the oxidative damage of body cells and promote human health. In this paper, the nutritional components of eggs, the antioxidative mechanism of various antioxidants in eggs, and the effects of processing, storage conditions and digestion and metabolism on antioxidants in eggs are described, which can provide a reference for the study of antioxidative function of eggs. |
| Keywords: | Naturally-occurring antioxidants Hen eggs Antioxidant-enriched eggs |
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