[全谷物中的生物活性成分及其对健康的影响]
Luis Valladares1, Fernando Vio Del Río1
1Instituto de Nutrición y Tecnología de los Alimentos (INTA). Universidad de Chile.
Nutricion hospitalaria
|March 19, 2024
概括
丰富的生物活性化合物,如纤维和酸,提供显著的健康益处. 消费全谷物可以帮助预防和管理非传染性疾病,包括代谢和心血管疾病和癌症.
科学领域:
- 营养科学 营养科学
- 公共卫生 公共卫生
背景情况:
- 非传染性疾病 (NCD) 构成了日益严重的全球健康挑战.
- 研究了饮食策略,特别是涉及全食的饮食策略,以预防和管理NCD.
- 谷物是全球重要的基本食品,有记录的促进健康的特性.
研究的目的:
- 审查全谷物中生物活性化合物的组成和分布.
- 阐明全谷物中酸和食纤维影响健康的机制.
- 评估全谷物在降低代谢疾病,心血管疾病和癌症风险方面的作用.
主要方法:
- 关于全谷物成分和健康影响的研究文献综述.
- 对谷物谷物 (小麦,大麦,麦,大米,黑小麦) 中生物活性化合物的分布进行分析.
- 检查与酸和食纤维相关的细胞和生理机制.
主要成果:
- 全粒谷物在其胚芽和中含有丰富的生物活性化合物,包括植物化学物质,维生素,矿物质和纤维.
- 酸和食纤维是促进健康益处的关键成分.
- 证据支持这些化合物在减轻与代谢和心血管疾病和癌症相关的风险方面的作用.
结论:
- 由于丰富的生物活性化合物含量,全谷物具有显著的健康价值.
- 包括全谷物在内的饮食表现出广泛的细胞和生理效应,有利于预防和管理非传染性疾病.
- 在饮食建议中进一步强调全谷物对于公共卫生倡议是有必要的.
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