Kua Polyphenols vs Citrus Polyphenols: Qhov twg Fits Functional Ingredient Xav Tau Zoo?

Kua polyphenolsthiabcitrus polyphenols, raws li ntuj polyphenolic tebchaw, ob qho tib si feature antioxidant zog raws li lawv cov ntsiab lus muag. Txawm li cas los xij, lawv cov keeb kwm botanical thiab cov koom haum nquag sib txawv, cuam tshuam ncaj qha rau lawv cov kev siv ua haujlwm.

1. Kua polyphenolsfeem ntau yog los ntawm apple tev, whereascitrus polyphenolsmuab tau los ntawm tev thiab kua txiv ntawm citrus txiv hmab txiv ntoo (xws li txiv kab ntxwv, txiv qaub, thiab txiv kab ntxwv).

2. Cov ntsiab lus tseem ceeb ntawmtxiv apples polyphenolssuav nrog oligomeric proanthocyanidins, epicatechin, chlorogenic acid, thiab qee yam flavonoids. Raws li kev tshawb fawb xyoo 2023 hauv Food Chemistry, txiv apples pom muaj ntau dua ntawm proanthocyanidins thiab epicatechin, tshwj xeeb tshaj yog nyob rau hauv tev, ua kom pom cov antioxidant tseem ceeb thiab tiv thaiv - cov teebmeem inflammatory.Citrus polyphenolsNtawm qhov tod tes, muaj cov tshuaj flavonoids, tshwj xeeb tshaj yog hesperidin, naringin, thiab flavonoids. Raws li kev tshawb fawb xyoo 2022 hauv Phau Tsom Faj Txog Kev Ua Liaj Ua Teb thiab Khoom Noj Khoom Noj, citrus flavonoids muaj peev xwm ua kom dawb radical scavenging muaj peev xwm, ua kom pom qhov tshwj xeeb tshaj plaws hauv kev tiv thaiv oxidative kev nyuaj siab thiab txo cov ntshav lipids.

Xav txog cov khoom cog thiab cov khoom tseem ceeb,txiv apples polyphenolsnthuav tawm cov yam ntxwv antioxidant feem ntau los ntawm oligomeric proanthocyanidins thiab epicatechin, thaum citrus polyphenols yog cov tseem ceeb ntawm flavonoid-raws li, nrog rau kev ua haujlwm ntau dua rau kev txhim kho vascular noj qab haus huv thiab tiv thaiv - cov teebmeem inflammatory.

Cov txheej txheem rho tawm rau cov kua txiv hmab txiv ntoo polyphenols thiab citrus polyphenols sib txawv, cuam tshuam rau lawv cov txiaj ntsig thiab kev ua haujlwm zoo sib xws hauv kev lag luam.

1. Kua polyphenolKev rho tawm feem ntau tso siab rau qis- dej kub- dej cawv rho tawm lossis ultrasonic- pab rho tawm, ua ke nrog cov txheej txheem purification cob los txhim kho polyphenol rov qab cov nqi. Raws li kev tshawb fawb xyoo 2021 hauv Food Science thiab Technology, cov kua polyphenol rov qab feem ntau yog li ntawm 65% mus rau 75%, ua tib zoo sib cuam tshuam nrog pH thiab kub, thiab ua rau oxidative degradation.

2. Citrus polyphenolKev rho tawm feem ntau siv ethanol lossis ethanol -cov dej sib tov, tsom feem ntau ntawm cov khoom tev. Cov ntaub ntawv los ntawm 2022 Suav Journal of Food Science qhia tias citrus extracts feem ntau ua tau zoo dua polyphenol rov qab tus nqi, feem ntau ncav cuag 80%-85%. Citrus flavonoids muaj kev ruaj ntseg ntau dua thiab tsis tshua muaj oxidative degradation. Yog li ntawd, lawv cov txheej txheem rho tawm ua rau muaj kev ruaj ntseg zoo dua, ua rau lawv zoo - haum rau kev lag luam loj.

Zuag qhia tag nrho, citrus polyphenol extraction txheej txheem muaj kev ruaj ntseg dua thiab ua tiav cov khoom lag luam ntau dua.Kua polyphenols, txawm li cas los xij, muaj kev cuam tshuam ntau dua rau cov kev cuam tshuam ib puag ncig sab nraud thaum lub sij hawm rho tawm, yuav tsum tau tswj xyuas cov txheej txheem ntau dua kom ntseeg tau tias kev ruaj ntseg ntawm cov khoom siv ua haujlwm.

Kua polyphenolsthiabcitrus polyphenolskuj tuav cov haujlwm sib txawv hauv cov ntawv thov ua haujlwm.

1. Kua polyphenols, vim lawv qhov qis qis qis thiab cov dej solubility zoo heev, feem ntau siv rau hauv cov dej haus, cov pluas mov hloov hmoov, dej haus kis las, thiab cov khoom zoo sib xws. Lawv lub luag haujlwm tseem ceeb suav nrog kev txo qis oxidative kev nyuaj siab thiab txhim kho kev tiv thaiv kab mob los ntawm kev ua haujlwm antioxidant. Raws li kev tshawb fawb xyoo 2023 hauv Phau Tsom Faj Txog Kev Noj Qab Haus Huv Biochemistry, kua polyphenols muaj txiaj ntsig zoo rau kev noj qab haus huv ntawm cov hlab plawv thiab muab cov txiaj ntsig ntxiv rau kev txhim kho plab hnyuv.

2. Citrus polyphenolsfeem ntau muab tso rau hauv cov khoom noj khoom haus, dej haus ua haujlwm, thiab cov khoom siv tawv nqaij. Lawv lub luag haujlwm tseem ceeb nyob hauv kev tiv thaiv kab mob plawv los ntawm kev txo qis LDL roj cholesterol thiab txhim kho vascular endothelial muaj nuj nqi. Tsis tas li ntawd, cov nplua nuj flavonoid nyob rau hauv citrus polyphenols muaj qhov tseem ceeb los tiv thaiv - laus thiab tiv thaiv - inflammatory teebmeem. Tshwj xeeb hauv kev tu tawv nqaij thiab kev siv tshuaj tiv thaiv - mob, lawv tau dhau los ua ib qho tseem ceeb ntawm cov khoom xyaw ntuj. Raws li kev tshawb fawb xyoo 2022 hauv Phytotherapy Research, citrus polyphenols qhia tau tias muaj txiaj ntsig zoo rau kev kho mob xws li ntshav qab zib mellitus thiab lipid metabolism.

Yog li ntawd,txiv apples polyphenolstsim nyog rau ntau yam khoom tswj kev noj qab haus huv, thaum citrus polyphenols tsom ntau rau kev noj qab haus huv ntawm lub plawv, tiv thaiv - laus, thiab daim ntawv thov kho daim tawv nqaij.

Hauv cov ntsiab lus, cov kua txiv hmab txiv ntoo polyphenols thiab citrus polyphenols nthuav tawm qhov sib txawv tseem ceeb hauv cov hauv paus chiv keeb, tshuaj muaj pes tsawg leeg, cov txheej txheem rho tawm, thiab kev ua lag luam.

• Kua polyphenols, yam ntxwv los ntawm lawv cov qis astringency, superior dej solubility, thiab robust antioxidant muaj peev xwm, yog zoo suited rau txhua txhua hnub kev noj qab haus huv cov khoom.
• Hloov pauv,citrus polyphenols, nrog rau lawv cov ntsiab lus flavonoid muaj zog, yog qhov zoo tagnrho rau cov khoom noj khoom haus muaj txiaj ntsig zoo, cov khoom siv kho mob plawv, thiab cov tshuaj kho tawv nqaij.

Yog xav paub ntxiv txogpolyphenol, txuas nrog Serrisha los ntawm APPCHEM. (Email:cwj@appchem.cn; +86-138-0919-0407)

Kev siv
[1]R. Tsao, Raymond SH, Yang et al. "Polyphenolic profiles nyob rau hauv yim txiv apples cultivars siv siab -kev ua tau zoo kua chromatography (HPLC)." Phau ntawv Journal of Agriculture thiab Food Chemistry (2003).
[2]Josephine Kschonsek, Theresa Wolfram et al. "Polyphenolic Compounds Analysis of Old and New Apple Cultivars and contribution of Polyphenolic Profile to the In Vitro Antioxidant Capacity." Antioxidants (2018).
[3]VL Singleton, R. Orthofer et al. "Kev tshuaj xyuas tag nrho cov phenols thiab lwm yam oxidation substrates thiab antioxidants los ntawm Folin-Ciocalteu reagent." Cov txheej txheem hauv Enzymology (1999).
[4] A. Serra. "Valorization ntawm tsoos Portuguese txiv apples thiab cherries: biochemical characterization thiab kev loj hlob ntawm cov khoom xyaw ua haujlwm." (2010).
[5]Li Ai-jun. "Kev kawm txog kev sib cais thiab kev ua haujlwm antioxidant ntawm cov kua polyphenol." Food Science thiab Technology International (2008).