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| 1 | Phenolic compounds of green tea: Health benefits and technological application in food显示文摘Green tea has been an important beverage for humans since ancient times, widely consumed and considered to have health benefits by traditional medicine in Asian countries. Green tea phenolic compounds are predominately composed of catechin derivatives, although other compounds such as flavonols and phenolic acids are also present in lower proportion. The bioactivity exerted by these compounds has been associated with reduced risk of severe illnesses such as cancer, cardiovascular and neurodegenerative diseases. Particularly, epigallocatechin gallate has been implicated in alteration mechanisms with protective effect in these diseases as indicated by several studies about the effect of green tea consumption and mechanistic explanation through in vitro and in vivo experiments. The biological activity of green tea phenolic compounds also promotes a protective effect by antioxidant mechanisms in biological and food systems, preventing the oxidative damage by acting over either precursors or reactive species. Extraction of phenolic compounds influences the antioxidant activity and promotes adequate separation from green tea leaves to enhance the yield and/or antioxidant activity. Application of green tea phenolic compounds is of great interest because the antioxidant status of the products is enhanced and provides the product with additional antioxidant activity or reduces the undesirable changes of oxidative reactions while processing or storing food.In this scenario, meat and meat products are greatly influenced by oxidative deterioration and microbial spoilage, leading to reduced shelf life. Green tea extracts rich in phenolic compounds have been applied to increase shelf life with comparable effect to synthetic compounds, commonly used by food industry. Green tea has great importance in general health in technological application, however more studies are necessary to elucidate the impact in pathways related to other diseases and food applications. | Jose Manuel Lorenzo Paulo Eduardo Sichetti Munekata | 2016 | Asian Pacific Journal of Tropical Biomedicine2016，6，8： | 7 |
| 2 | 老年人阿尔茨海默病的病因病机及认知治疗研究进展显示文摘阿尔茨海默病(AD)作为对老年人危害严重的疾病,其病因、病机尚不明确,现今仍然没有明确的特效药。认知训练作为一种对于治疗AD具有明显作用的治疗方法而受到人们关注,本文简要介绍了国内外关于AD的病因、病机以及治疗方法的研究进展,着重讨论认知活动对AD的影响。 | 周婵 兰文杰 | 2016 | 大家健康(学术版)2016，，9： | 4 |
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