发酵饮料中的促进健康的
Gisselle Raquel Apud1, Irina Kristof2, Silvana Cecilia Ledesma2
1Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Ayacucho 491, 4000 San Miguel de Tucumán, Argentina.
Revista Argentina de microbiologia
|April 10, 2024
概括
发酵饮料中的生物活性提供了超越乙醇的健康益处. 本综述探讨了它们的抗氧化和ACE抑制活性,强调了它们在心血管健康方面的潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 营养保健品 营养保健品
背景情况:
- 发酵饮料在全球都很受欢迎,因为独特的味道和健康益处而受到重视.
- 适度饮酒,特别是来自发酵来源的饮酒,与心血管健康益处有关.
- 发酵饮料中的非乙醇化合物有助于健康,类是关键的,研究不足的成分.
研究的目的:
- 审查传统饮料发酵过程中发现或产生的的生物活性.
- 突出这些生物活性在人类健康中的重要性.
- 为了引起人们对发酵衍生的尚未探索的潜力产生兴趣.
主要方法:
- 文献综述侧重于发酵饮料中的类.
- 在发酵过程中涉及的微生物的探索.
- 讨论的检测,隔离和识别技术.
- 对抗氧化剂和ACE抑制性质的结构-活性关系的分析.
主要成果:
- 在发酵过程中存在或释放的具有显著的生物活性.
- 特定的具有显著的抗氧化剂和血管酶转化酶抑制剂 (ACE-I) 作用.
- 该审查详细介绍了这些生物活性的表征方法.
结论:
- 发酵饮料中的生物活性代表了健康和营养研究的一个有希望的领域.
- 了解的结构-活性关系可以导致有针对性的健康应用.
- 对这些的进一步研究可以释放新的营养药和治疗潜力.
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