修改,生物活性,应用和纤维作为功能组件的未来趋势:全面的审查
Xin Liu1, Botao Wang2, Sheng Tang1
1Citrus Research Institute, Southwest University, Chongqing 400700, China; National Citrus Engineering Research Center, Chongqing 400700, China.
International journal of biological macromolecules
|April 27, 2024
概括
纤维是一种有价值的食品工业副产品,对糖尿病和肥胖等疾病提供显著的健康益处. 对其特性进行进一步的研究可以释放其在功能性食品和制药中的全部潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 生物化学 生物化学
背景情况:
- 纤维是果加工的副产品,具有显著的营养和生物活性特性.
- 它对食品,制药和料行业具有潜力.
- 目前对其结构,修饰和机制的理解限制了其在功能性食品和药物中的应用.
研究的目的:
- 审查类纤维的提取和修改方法.
- 探索纤维的健康益处和调节机制.
- 突出纤维在功能性食品和药品中的应用和前景.
主要方法:
- 关于提取和修改技术的文献综述.
- 对纤维的健康益处和机制的研究分析.
- 综合有关当前和潜在应用的信息.
主要成果:
- 各种提取和修改方法可以增强果纤维的特性.
- 类纤维对2型糖尿病,心血管疾病,肥胖和癌症具有潜在的健康益处.
- 它在功能性食品和制药中的应用是有前途的.
结论:
- 类纤维是一种有价值的资源,具有显著的健康益处.
- 进一步的研究和对其属性的理解将推动其利用.
- 它为开发新的功能性食品和药物提供了理论基础.
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