›› 2009, Vol. 11 ›› Issue (3): 46-50.

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Research Progress on Health Functions of Red Adzuki Bean

ZHAO Jian-jing, FAN Zhi-hong, ZHOU Wei   

  1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
  • Received:2008-12-02 Revised:2008-12-12 Online:2009-06-15 Published:2009-06-15

红小豆保健功能研究进展

赵建京,范志红,周威   

  1. 中国农业大学食品科学与营养工程学院, 北京 100083
  • 通讯作者: 范志红,副教授,博士,主要研究方向为食物营养价值。E-mail:daisyfan@vip.sina.com
  • 作者简介:赵建京,硕士研究生,研究方向为食物营养学。Tel:010-62737717;E-mail:zhaojianjing2007@yahoo.cn

Abstract:

This paper mainly reviews the research progress on health functions of red adzuki bean in recent years. Red adzuki bean is a kind of popular food in Asian countries and regions, such as China, Japan and Korea. Red adzuki beans contain a variety of bioactive substances including polyphenols, tannins, phytic acid, and saponin etc. Modern research indicates that red adzuki bean has various health functions, including anti-oxidation, anti-diabetic effect, hepatoprotective activity, helping nephropathy recovery, anticancer, antibacterial and antivirus, and so on.

Key words: red adzuki bean, polyphenol, anti-oxidation, hypoglycemic effect, anticancer

摘要:

综述了近几年红小豆保健功能的研究进展。红小豆是中国、日本、韩国等亚洲国家和地区人们喜食的一种豆类。红小豆中含有多种生物活性物质,如多酚、单宁、植酸、皂甙等。现代研究表明,红小豆具有多种保健功能,如抗氧化活性、对糖尿病的有益作用、护肝作用、助肾作用、抗癌、抗菌和抗病毒等。

关键词: 红小豆;多酚;抗氧化活性;降血糖;抗癌

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