杨梅花色苷因体内稳定性差等原因导致其抗氧化性能不能高效的发挥，制约了杨梅花色苷的深度研发。本课题组研究发现与常规粒径杨梅花色苷相比，杨梅花色苷纳米脂质体在体内具有更好的稳定性和抗氧化活性。我们认为由于纳米脂质体的特殊纳米粒径等效应使花色苷纳米脂质体有着比常规花色苷更好的抗氧化效应，且花色苷纳米脂质体较易进入细胞从而对胃肠道细胞产生影响，是其具有较好抗氧化活性的重要机制之一。本课题拟围绕花色苷纳米脂质体对胃肠道细胞抗氧化活性的作用及其分子机制深入开展研究，建立研究抗氧化活性的消化系统3D细胞模型，探明花色苷纳米脂质体进入胃肠道细胞的方式及分布，揭示花色苷纳米脂质体对胃肠道细胞抗氧化效应的作用机制，并在蛋白质、DNA 和RNA 水平上阐明其可能的分子机制。以期全面阐明花色苷纳米脂质体抗氧化的作用机制，为保证花色苷纳米脂质体科学、安全的使用，为果蔬中其他活性成分的深度开发提供科学依据。

Because of poor stability in the body, Chinese bayberry anthocyanins can not play its antioxidant properties, which restricts the depth of its research and preparation. Our group found that compared with the Chinese bayberry anthocyanins with conventional particle size, Chinese bayberry anthocyanins nanoliposomes showed better stablity and antioxidant activity in vivo. The important antioxidant mechanism is based on the properties like special nanoparticle size of Chinese bayberry anthocyanins nanoliposomes and the more convenient access to gastrointestinal cells to make cytotoxicity. Our research focused on the mechanism about antioxidant activity of Chinese bayberry anthocyanins nanoliposomes and molecular mechanism on gastrointestinal cells, bulit the digestive three-dimensional cell model, studied the tract and distribution that Chinese bayberry anthocyanins nanoliposome enter in the cells revealed the mechanism of andantioxidant activity, illustrated the potential molecular mechanism on protein, DNA, RNA level. Our aim was to clarify the Chinese bayberry anthocyanins nanoliposome’s antioxidant mechanism, to ensure the use of Chinese bayberry anthocyanins nanoliposome scientifically and securely and to provide a scientific foundation for further development of other substances in fruits and vegetables.