糖的营养,药理和感官特性:一个全面的审查
Faez Mohammed1,2, Paul Sibley1, Nada Abdulwali3
1School of Environmental Sciences, University of Guelph, 50 Stone Road E, Guelph, ON, N1G 2W1, Canada.
Heliyon
|September 4, 2023
概括
糖作为精制糖的替代品,提供了潜在的代谢健康益处. 需要进一步的人体研究来确认其治疗性质和营养优势相对于常见的甜味剂.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 药理学 药理学是指药理学的学科.
背景情况:
- 糖是一种天然甜味剂,具有具有药理性质的已识别化合物.
- 现有的研究重点是化学成分和药理作用,缺乏全面的营养审查.
- 需要对常见的甜味剂进行比较分析,以获得批判性观点.
研究的目的:
- 对糖的营养,感官和药理性质进行详细的审查.
- 评估糖作为精制糖的替代品对健康的潜在益处.
- 将糖与常见的甜味剂进行营养和健康影响的比较.
主要方法:
- 对有关糖化学成分,营养价值和健康影响的现有研究的文献综述.
- 关于代谢健康的动物和有限的人类模型数据的分析.
- 糖与常见的精制糖和人工甜味剂的比较评估.
主要成果:
- 糖含有各种具有潜在药理作用的化合物.
- 预先的研究表明,如果适度消费,糖可能为代谢健康带来好处,作为精制糖的替代品.
- 有证据表明,与精制糖相比,它有潜在的优势,但需要对人类进行进一步的研究.
结论:
- 糖具有营养和潜在的健康益处,需要进一步研究.
- 与精制糖相比,适度消费可能有助于改善代谢健康.
- 为了验证治疗性质和消费建议,对人类进行额外的研究至关重要.
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