摘要
简要介绍了过敏反应的成因,抗过敏活性成分的作用机制,重点对近年来功能性多糖、植物活性成分和益生菌等各类功能活性成分的抗过敏作用研究方面所取得的进展进行了综述。
In this paper, the causes of allergic reactions and its mechanism were briefly described, meantime, research progress on anti- allergic effects of functional polysaccharides, plant active ingredients, probiotics on human body in recent years were reviewed.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第21期361-365,共5页
Science and Technology of Food Industry
关键词
过敏反应
抗过敏作用
功能性多糖
植物活性成分
益生菌
allergic reactions
anti-allergic effect
functional polysaccharides
plant active ingredients
probiotics
