董晓,姜子涛,李荣

• 1:天津商业大学生物技术与食品科学学院
• 2:天津市食品生物技术重点实验室

摘要(Abstract)：

欧芹是一种天然西式调味香料,即人们所熟知的洋香菜,主要用于西式烹调和作为芳香蔬菜。欧芹富含的挥发油和黄酮类成分具有抗氧化、抗菌、抗炎症和抗肿瘤等生物活性,在食品、保健品、药品和化妆品等领域具有潜在的应用价值。文章综述了欧芹挥发油和黄酮类成分的研究进展,并对其抗氧化活性、抗菌活性以及开发前景进行了展望。

关键词(KeyWords)： 欧芹;挥发油;黄酮类;抗氧化性;抗菌性

Abstract:

Keywords:

基金项目(Foundation): 天津市高校科技发展基金项目资助(20110608)

作者(Author): 董晓,姜子涛,李荣

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