蔬果中類黃酮之抗氧化作用與生物活性

Antioxidative and Biological Activity of Flavonoids in Fruits and Vegetables

蔡旻都(Min-Tu Tsai) ； 陳皓君(Hauh-Jyun Candy Chen)

《化學》 64卷3期 (2006/09) Pp. 353-367

https://doi.org/10.6623/chem.2006027

摘要

類黃酮是植物性的天然抗氧化劑，主要存在於蔬菜與水果之中，本文綜合介紹類黃酮在植物界的分佈、在體內之分解代謝、及其結構與其生物活性之關係。其生物活性包括：(1)抗氧化、清除自由基作用，(2)抑制脂質過氧化、降低血膽固醇、減少動脈硬化等心血管疾病的發生，(3)抗癌作用，(4)某些類黃酮有類雌激素的作用。以攝取飲食中的抗氧化物質，來降低癌症、心血管疾病與其他疾病之罹患率，為當今預防醫學之重要課題。

關鍵字

類黃酮 ； 抗氧化 ； 自由基 ； 疾病預防

並列摘要

Flavonoids are phytochemicals possessing antioxidative properties, but without toxicity in humans and animals. They are abundant in fruits and vegetables. This article summarizes properties of flavonoids concerning their distribution in plants, catabolism, and the structure-activity relationships. Flavonoids act as antioxidants via their free radical scavenging activity. They also inhibit lipid peroxidation, lower blood cholesterol level, and decreased atherosclerosis and cardiovascular diseases. Flavonoids are anticarcinogenic, while some flavonoids have estrogen-like activities. Uptake of dietary antioxidative agents to decrease the risk of cancer, cardiovascular, and other diseases plays an important role in preventive medicine.

並列關鍵字

flavonoids ； antioxidant ； free radical ； disease prevention