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凝结素-它们在植物食品中的含量,加工过程中的变化,抗氧化剂和生物活动
Ryszard Amarowicz1, Ronald B Pegg2
1Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland.
Advances in food and nutrition research
|June 21, 2024
概括
凝结素,虽然经常被认为是不必要的,但具有有益的抗氧化和抗炎性质. 适度摄入特定的凝聚色素可能为健康带来好处,影响营养和疾病预防.
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
- 植物化学 植物化学
背景情况:
- 凝结素是具有已知的抗营养作用的植物多,包括蛋白质沉和酶抑制.
- 它们有助于食品中的性,影响消费者接受.
- 然而,凝结素也表现出显著的抗氧化和抗炎活性,表明潜在的健康益处.
研究的目的:
- 为了提供一个全面的概述凝结宁.
- 详细说明它们的化学结构,植物含量,提取和确定方法.
- 审查加工对冷凝素及其生物活动的影响.
主要方法:
- 文献综述涵盖化学结构,植物来源和分析方法.
- 分析加工对 tannin 特性的影响 (浸泡,脱皮,热,发芽).
- 对生物活动的审查,包括抗微生物,抗炎症,抗癌,抗糖尿病和抗肥胖作用.
主要成果:
- 凝结素具有多样化的化学结构和植物性食品中的变量含量.
- 加工方法显著改变了凝结素的含量和特性,影响了缩性和生物可用性.
- 色素表现出广泛的有益的生物活动.
结论:
- 凝结素具有双重作用:抗营养因素和生物活性化合物.
- 了解它们的结构,加工效应和生物活动对于优化它们在食品和健康中的使用至关重要.
- 战略性消费特定的凝结素可能有助于人类健康和疾病管理.
关键词:
它具有抗炎活性,具有抗炎活性.它具有抗癌活性.抗微生物活性的抗菌活性.具有抗氧化活性的抗氧化剂.奇异的情况 (astringency) 奇异的情况凝结的阳凝结成的阳.糖尿病,肥胖症 糖尿病,肥胖症提取 提取 提取氨基氨基酸是什么? 氨基酸是什么?处理 处理 处理更多相关视频
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