Quality of food emulsions is mainly determined by their physicochemical stability such as lipid oxidation, and herbs as antioxidative food materials are added to improve their quality and shelf-life. Despite the extensive researches, the chemistry and implications of herb addition in the lipid oxidation of emulsions are still confusing. This review intended to provide the information on the roles and action mechanisms of herbs in the lipid oxidation of food emulsions, with focuses on polyphenols. Polyphenols act as antioxidants mainly via reactive oxygen species scavenging and metal chelating; however, their oxidation products and reducing capacity to more reactive metal ions increase the lipid oxidation. Factors such as structure, concentration, and distribution determine their anti- or prooxidant role. Interactions, synergism and antagonism, among polyphenol compounds and the effects of tocopherols derived from oil on the antioxidant activity of herbs were also described with the involving action mechanisms.

食品乳液的质量主要取决于其脂质氧化等理化稳定性，添加草药作为抗氧化食品原料以提高其质量和保质期。尽管进行了广泛的研究，但草药添加对乳液脂质氧化的化学作用和影响仍然令人困惑。本综述旨在提供有关草药在食品乳液脂质氧化中的作用和作用机制的信息，重点关注多酚。多酚主要通过活性氧清除和金属螯合发挥抗氧化剂作用；然而，它们的氧化产物和对更具活性的金属离子的还原能力会增加脂质氧化。结构、浓度和分布等因素决定了它们的抗氧化或促氧化作用。还描述了多酚化合物之间的相互作用、协同作用和拮抗作用以及油中生育酚对草药抗氧化活性的影响及其作用机制。