藻蓝蛋白:一种对抗自由基的天然抗氧化剂

IF 0.8 Q4 NUTRITION & DIETETICS
D. Zhuang, D. Tang, K. Chew, T. Ling
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引用次数: 2

摘要

多项研究表明,抗氧化剂可以有效克服自由基对人体健康造成的损害。因此,由于市场需求量大,抗氧化剂被确定为保健和化妆品发展的主要方向之一。本文主要综述藻蓝蛋白,一种主要存在于蓝藻中的天然抗氧化剂。本文综述了藻蓝蛋白的来源、多种提取方法以及测定其抑制自由基能力的分析方法。藻蓝蛋白已被证明在清除自由基和增强身体抗氧化能力方面发挥着重要作用。然而,缺乏可作为证据证明藻蓝蛋白益处的长期随机临床试验结果。现有的提取藻蓝蛋白的方法有溶剂法、超声波辅助法、冻融法等,可以高效快速地提取高质量的藻蓝蛋白。科学家们还试图结合“工业4.0”等先进技术来优化和提高藻蓝蛋白的工业生产。最后,本文还介绍了藻蓝蛋白生产或提取过程中面临的困难以及实现藻蓝蛋白推广的资金障碍。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Phycocyanin: A Natural Antioxidant to Combat Free Radicals
Various research showed that antioxidants can effectively overcome the damage caused by free radicals to the human health. Therefore, antioxidants are identified as one of the main directions in the development of health care and cosmetics products due to high demand in the market. This review mainly focuses on the phycocyanin, a type of natural antioxidant mainly found in cyanobacteria. This mini review summarizes the phycocyanin sources and numerous extraction methods of phycocyanin along with the analytical methods in determining its ability to suppress free radicals. Phycocyanin has been proven to play an important role in scavenging free radicals and enhancing the body’s antioxidant capacity. However, there are lack of long-term randomized clinical trial results that can be used as evidence in showing the benefits of phycocyanin. The existing phycocyanin extraction methods using solvents, ultrasonic-assisted, freeze-thaw and etc. can extract high-quality phycocyanin efficiently and quickly. Scientists are also trying to incorporate advanced technologies such as "Industry 4.0" to optimize and enhance the industrial production of phycocyanin. Lastly, this review also describes the difficulties faced during the phycocyanin production or extraction process and financial obstacles in order to achieve the popularization of phycocyanin.
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来源期刊
Current Nutrition & Food Science
Current Nutrition & Food Science NUTRITION & DIETETICS-
CiteScore
2.00
自引率
0.00%
发文量
144
期刊介绍: Current Nutrition & Food Science publishes frontier reviews on all the latest advances on basic and clinical nutrition and food sciences. The journal aims to publish the highest quality review articles dedicated to research in the field. The journal is essential reading for all nutrition and food scientists.
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