芳香植物性功能性食品:一种自然方法来管理心血管疾病
Mónica Zuzarte1,2,3, Henrique Girão1,2,3, Lígia Salgueiro4,5
1University Coimbra, Coimbra Institute for Clinical and Biomedical Research (iCBR), Faculty of Medicine, 3000-548 Coimbra, Portugal.
芳香植物提取物对心血管有好处,具有功能性食品的潜力. 克服生物可用性差和感官问题等挑战是它们更广泛的食品工业应用的关键.
科学领域:
- 食品科学 食品科学 食品科学
- 药理学 药理学是指药理学的学科.
- 心血管健康 心血管健康
背景情况:
- 芳香植物及其精油具有有益的心血管作用.
- 这些天然化合物对开发功能性食品充满希望.
- 精油面临的局限性包括稳定性,溶解性,感官影响和生物可用性.
研究的目的:
- 审查当前对挥发性芳香植物提取物对心血管系统影响的理解.
- 确定阻碍将这些提取物纳入食品中的关键挑战.
- 突出克服这些局限性的策略.
主要方法:
- 关于芳香植物提取物和心血管健康的科学研究的文献评论.
- 分析与食品中精油应用相关的挑战.
- 识别和讨论创新策略,以提高精油利用率.
主要成果:
- 芳香植物提取物对心血管功能有显著的积极影响.
- 主要障碍包括不良的稳定性,溶解性,不良的感觉形状和低生物可用性.
- 目前正在探索各种策略,以提高这些提取物的输送和有效性.
结论:
- 芳香植物提取物由于其对心血管的好处,因此对功能性食品行业具有巨大的潜力.
- 解决技术和配方挑战对于成功的产品开发至关重要.
- 未来的研究和创新可能会增加这些天然成分的欣赏和应用.
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