作为一种功能性食品的豆制:人类健康的证据和未来的前景
1Independent Researcher, 98121 Messina, Italy.
Frontiers in bioscience (Elite edition)
|March 27, 2024
概括
梅是一种发酵的大豆食品,可以提高营养素的生物可用性和潜在的健康益处,包括改善氧化应激,血糖和脂质水平. 它丰富的营养成分使得它对运动员,素食者和儿童有价值,并作为一种可持续的食物替代品.
科学领域:
- 食品科学 食品科学 食品科学
- 营养生物化学 营养生物化学
- 微生物学 微生物学
背景情况:
- 是印尼传统的发酵大豆食品,具有重要的和保存作用.
- 发酵改变了大豆的营养矩阵,可能增加了营养物质的生物可用性.
- 尽管大豆有众所周知的好处,但由于全球传播有限,佩仍未得到充分研究.
研究的目的:
- 审查的营养特性和潜在的健康益处.
- 探索微生物发酵对米的营养成分和生物活性的影响.
- 讨论佩在人类营养中的应用以及未来的研究方向.
主要方法:
- 对tempeh的临床前和可用的人类数据的文献综述.
- 分析由于发酵而导致的营养成分变化.
- 通过科学证据支持的健康影响的评估.
主要成果:
- 梅具有很高的营养和植物化学生物可用性.
- 潜在的好处包括改善氧化应激,血糖控制和血脂水平.
- 发酵可以提高矿物质,蛋白质,纤维,维生素和异黄的生物可用性,产生生物活性.
结论:
- 由于其增强的生物可用性和生物活性化合物,佩提供了显著的营养优势.
- 它是各种人群的宝贵蛋白质来源,也是可持续的食物替代品.
- 需要进一步的人类研究才能充分阐明佩的健康益处,并优化其使用.
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