来自植物的发酵产品:人类健康的一个有趣的概念
Danial Khayatan1, Kiana Nouri1, Saeideh Momtaz2
1Department of Toxicology and Pharmacology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran.
Current developments in nutrition
|May 27, 2024
概括
用微生物发酵植物性食物可以增强它们的健康益处. 这些发酵产品具有治疗性质,如抗炎和抗氧化作用,支持整体健康.
科学领域:
- 微生物学 微生物学
- 营养科学 营养科学
- 药理学 药理学是指药理学的学科.
背景情况:
- 来自植物的天然产品具有药用特性.
- 微生物的发酵是影响这些特性的一个关键过程.
- 发酵植物产品的治疗潜力在很大程度上未被充分探索.
研究的目的:
- 审查发酵植物性物质 (植物,藻类,真菌) 对健康的影响.
- 探索微生物,特别是乳酸细菌在这个过程中的作用.
- 突出这些发酵产品的治疗应用和健康益处.
主要方法:
- 现有科学文献的叙述性审查.
- 专注于研究植物材料发酵的研究.
- 微生物合成有益化合物的分析及其对健康的影响.
主要成果:
- 发酵增强了植物化学品,黄类药物和生物活性分子的生物可用性.
- 发酵植物产品具有显著的抗炎,抗致癌,抗糖尿病,抗微生物和抗氧化活性.
- 实验和临床研究支持这些产品在治疗各种健康状况方面的有效性.
结论:
- 在发酵过程中,微生物和植物材料之间存在协同作用的关系.
- 发酵是食品制备和治疗干预的创新方法.
- 需要进一步的科学研究,以充分理解和利用发酵植物产品的临床潜力.
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