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来自大麦的多糖体的结构特征和生物活动:一篇综述

Haoyingye Yao1, Junyi Yin1, Shaoping Nie1

  • 1State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China. spnie@ncu.edu.cn.

Food & function
|March 6, 2024
PubMed
概括

大麦的多糖,特别是β-葡萄糖和阿拉比诺基兰,对健康有好处. 本综述探讨了它们的提取,结构,特性和在免疫,新陈代谢和营养吸收中对功能性食物发育的作用.

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