果作为食物:加工,产品和健康影响
1Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, Santiago, Chile;
Annual review of food science and technology
|November 21, 2023
概括
果由于其丰富的抗氧化剂,维生素和纤维而具有健康益处. 它们复杂的生物活性化合物协同工作,通过影响肠道微生物群来潜在地改善健康.
科学领域:
- 营养科学 营养科学
- 食品科学 食品科学 食品科学
- 植物化学 植物化学
背景情况:
- 果以其风味和促进健康的特性而闻名,与抗氧化应激和炎症有关.
- 这些水果营养丰富,含有低卡路里,生物活性植物化学物质,抗氧化剂,食纤维和维生素.
研究的目的:
- 审查新鲜果和果产品作为食品的特点.
- 研究果生产和加工所涉及的技术.
- 分析加工对生物活性成分和抗氧化剂的影响.
主要方法:
- 文献综述,重点关注果的成分,加工技术和健康影响.
- 对体外抗氧化剂数据,临床研究和干预试验的批判性分析.
- 检查果成分与其他营养素之间的协同作用.
主要成果:
- 加工操作可能会影响果中生物活性成分和抗氧化剂的水平.
- 与果相关的健康声明是复杂的,并且仅基于孤立数据进行评估是具有挑战性的.
- 果对健康的有益影响很可能源于各种化合物的协同作用.
结论:
- 果的健康益处归因于化合物,抗氧化剂,纤维和维生素的多因素组合.
- 果成分及其代谢物之间的协同作用或添加作用有助于整体健康.
- 肠道微生物群的调节可能在果的健康促进作用中发挥作用.
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