文献类型：期刊文献

中文题名：鞣花酸在功能食品中的应用潜力

英文题名：Application Potential of Ellagic Acid in Functional Food

作者：孙璐[1];董岩[1];苗启明[1];吴佳远[1];米生权[1,2]

第一作者：孙璐

机构：[1]北京联合大学生物化学工程学院,北京100021;[2]北京联合大学生物活性物质与功能食品北京市重点实验室,北京100021

第一机构：北京联合大学生物化学工程学院

年份：2025

卷号：44

期号：9

起止页码：33-39

中文期刊名：食品与生物技术学报

外文期刊名：Journal of Food Science and Biotechnology

收录：;北大核心:【北大核心2023】；

基金：北京市大学生“启明星”科技创新项目(20051025)。

语种：中文

中文关键词：鞣花酸;功能食品;药理作用

外文关键词：ellagic acid;functional food;pharmacological effect

摘要：鞣花酸是一种广泛存在于植物及果实组织中的天然多酚类化合物,主要在人体的胃和小肠中被吸收,且在肠道菌群作用下代谢产生尿石素M5、尿石素M6等多种尿石素,具有抗氧化、抗炎、抗肿瘤、抗衰老、抗菌、降血糖等多种药理作用,因此在功能食品和医药领域具有重要的应用价值与研究意义。作者综述了鞣花酸的提取方法、代谢机制、药理作用及其在功能食品中的应用现状,阐明了目前鞣花酸在功能食品应用中面临的难题,并对未来研究重点提出展望,旨在为鞣花酸在功能食品中的开发和应用提供理论依据。
Ellagic acid,a natural polyphenol,exists widely in plants and fruit tissue.It is mainly absorbed in the stomach and small intestine and produces multiple urolithins such as urolithin M5 and urolithin M6 under the metabolism of intestinal flora.With antioxidant,anti-inflammatory,anti-tumor,anti-aging,antimicrobial,blood glucose-lowering and other pharmacological effects,ellagic acid have important application and research value in the fields of functional food and medicine.The extraction methods,metabolism mechanisms,and pharmacological effects of ellagic acid and its application in functional food were reviewed.The difficulties in the application of ellagic acid in functional food were elucidated,and the future research focus was put forward.This review aims to provide a theoretical basis for the development and application of ellagic acid in functional food.