Prospects for Proanthocyanidins from Grape Seed: Extraction Technologies and Diverse Bioactivity
文献类型： 外文期刊
第一作者： An, Qi
作者： An, Qi;Gong, Xuxiao;Le, Liqing;Xiang, Dabing;Geng, Fang;Peng, Lianxin;Zou, Liang;Zhao, Gang;Wan, Yan;An, Qi;Gong, Xuxiao;Le, Liqing;Zhu, Dazhou;Xiang, Dabing;Geng, Fang;Peng, Lianxin;Zou, Liang;Zhao, Gang;Wan, Yan;An, Qi;Zhu, Dazhou;Zhu, Hong
作者机构：
关键词： Procyanidin; grape seed extract; antioxidant; healthcare function
期刊名称：FOOD REVIEWS INTERNATIONAL （ 影响因子：4.113； 五年影响因子：4.101 ）
ISSN： 8755-9129
年卷期：
页码：
收录情况： SCI
摘要： Grape seed extract is a highly efficient natural antioxidant, mainly due to proanthocyanidin. Grape seed proanthocyanidin (GSP) confers antitumor, antiradiation, antibacterial and anti-inflammatory activities, protection of cardiovascular and cerebrovascular systems, and visual function improvement, among other biological activities. However, GSP is sensitive to light and heat, and is easily affected by pH, oxygen levels, etc., complicating its extraction and application. This article analyzes the advantages and disadvantages of different extraction processes, summarizes the applicable extraction methods under different conditions, and provides a theoretical basis for GSP processing, while emphasizing GSP's excellent biological activity and the current status of its development and utilization in food industry.
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