2 functional food from fruits and vegetables
Lycopene in tomato, proanthocyanidins in grape and wine, resveratrol, sulfur compounds in Allium and onion, flavonoids and limonoids in citrus, etc.
Purple sweet potato, rich in natural anthocyanins, is a flavonoid compound with c6-c3-c6 as the basic skeleton. Anthocyanins have been paid more and more attention because of their outstanding physiological activities and various physiological functions. It has the functions of antioxidant, scavenging free radicals, anti mutation and anti-tumor, reducing liver dysfunction, preventing cardiovascular disease and type II diabetes.
Procyanidin or procyanidin (PC) is a kind of polyphenol compound widely existing in Chinese herbal medicine and plants. It is composed of different amounts of catechins or epicatechins and belongs to bioflavonoids. Some studies have shown that proanthocyanidins can inhibit the growth of a variety of tumor cells, induce apoptosis of a variety of tumor cells, and can antagonize the toxic effect of chemotherapy drugs on normal cells.
Polysaccharides and saponins in corn filaments are the main hypoglycemic substances in corn filaments, which can effectively reduce diabetes caused by various causes. In addition, there are more than 1.91% flavonoids in corn filaments. The flavonoids in corn filaments have the function of scavenging free radicals, so they can reduce blood sugar.
Hawthorn, also known as red fruit, red in the mountain, contains flavonoids, organic acids, triterpenoids and other compounds in the fruit, but it is generally believed that the active effect is mostly derived from hawthorn flavonoids. Hawthorn flavonoids mainly contain hypericin, quercetin, quercetin, isoquercetin, rutin, Vitexin, isovitexin and epicatechin. A large number of pharmacological reports at home and abroad show that hawthorn flavonoids have the functions of antioxidation, improving myocardial function, anti-tumor, regulating blood pressure, increasing coronary flow, reducing blood lipid and so on.
There are 11 anthocyanins in raspberry, among which the content of cyanidin-3-glucoside and cyanidin-3-sophoricoside are higher, accounting for more than 70%; there are 8 anthocyanins in raspberry, among which cyanidin-3-xylose rutoside accounts for 49% 58%, and cyanidin-3-rutoside accounts for 24% 40%. It is also reported that there are only 4 anthocyanins in the immature red raspberry and 8 anthocyanins in the fully mature red raspberry, indicating that the anthocyanins are more abundant with the increase of maturity, and the total anthocyanins content in the black raspberry is higher than that in the red raspberry.
reference
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2. Evaluation of non thermal effects of electricity on anthocyanin graduation during ohmic heating of jaboticaba (mycoria cauliflora) justice Author: mercali, giovana domeneghi; gurak, Polya deyse; Schmitz, Frederico; et al. Food Chemistry: 171 pages: 200-205 published: Mar 15 2015
3．Simultaneous determination of soy isoflavone glycosides, daidzin and genistin by monoclonal antibody-based highly sensitive indirect competitive enzyme-linked immunosorbent assay
Author: Sakamoto, Seiichi; yusakul, gorawit; pongkitwitoon, benyakan; et al. Food Chemistry Volume: 169 pages: 127-133 published: Feb 15 2015
4．Efficacy of low doses of amphotericin B plus allicin against experimental visceral leishmaniasis.
Author: corral, m Jesus; Serrano, Dolores R;
5．Total Polyphenol Content and Free Radical Scavenging Activity of Cornsilk (Zea mays hairs)
By nurhanan, A. R.; Rosli, W. I. Wan; Mohsin, S. S. J. Sains Malaysia, Vol. 41, 10 pages 1217-1221, Oct 2012
6. Robinetinidol ? flavone attendants choice synthesis in the pattern cells via establishment of 3 ? hydroxy ? 3 ? methyllutalyl ? coenzyme A reduce. Author: Niu, Hai; Chao, Yu; Li, ke; Li, Junxiang; Gong, Weihong; Huang, Wen
7. Effects of oat glucan on vascular endothelial active substances and inflammatory response in hypercholesterolemia rats: Ning Hongzhen, Wang Sibo, Liu Yingli, Li Qingzhao, Tang Yongmei, Zhou Ruihua, Gu Quan, Gao Jingrun (School of public health, Hebei Union University, Hebei coal mine health and safety laboratory, Tangshan 063000, Hebei Province)
8. Review of oat β - glucan research Gao Zhanju, Zhong Xie, Zhan yaocai (Guangdong Institute of food industry, Guangdong Public Laboratory of food industry, Guangzhou 510000)
9. Research progress of functional factors of raspberry Li Qingtao *, Wang Yuanhui, Wang Li (School of light industry and food engineering, Guangxi University, Nanning 530004)
