红米的化学和生物活性特性具有潜在的制药用途
Eugénia Baptista1,2, Ângela Liberal1,3, Rossana V C Cardoso1,2,3
1Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
红米是一种营养强国,富含碳水化合物,蛋白质和有益的生物活性化合物. 它的化合物和多科菲醇有助于显著的抗氧化和抗菌活性,支持健康益处.
科学领域:
- 营养科学 营养科学
- 食品化学 食品化学 食品化学
- 药理学 药理学是指药理学的学科.
背景情况:
- 红米越来越多地被认为具有潜在的健康益处.
- 了解其详细的营养和生物活性特征对于验证其"超级食品"地位至关重要.
研究的目的:
- 综合评估红米的营养特性和生物活性潜力.
- 确定有助于其促进健康效果的关键化合物.
主要方法:
- 使用AOAC方法进行营养分析.
- 化学成分分析包括糖 (HPLC-RI),有机酸 (UFLC-PDA),多科菲醇 (HPLD-FD) 和化合物 (LC-DAD-ESI/MSn).
- 对抗氧化剂,细胞毒性,抗增殖和抗菌活性进行评估.
主要成果:
- 红米主要由碳水化合物 (87.2 g/100 g dw),蛋白质 (9.1 g/100 g dw) 和脂肪 (2.6 g/100 g dw) 组成.
- 糖是主要的糖,而MUFA/PUFA是主要的脂肪酸.
- -托科菲罗尔比α-托科菲罗尔更丰富,并且确定了化合物,特别是flavan-3-ols.
结论:
- 红米具有重要的营养价值和生物活性特性.
- 已识别的化合物可能是观察到的抗氧化和抗菌活性的原因.
- 红米提供了基本营养之外的健康益处,这使得它可以被视为功能性食品.
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