不同的制备和过程对蔬菜的生物活性分子的影响
Beyza Katırcıoğlu1, Semra Navruz-Varlı2
1Department of Nutrition and Dietetics, Faculty of Health Sciences, Acıbadem Mehmet Ali Aydınlar University, Istanbul, Türkiye.
Frontiers in nutrition
|July 4, 2024
概括
和制备方法显著改变了蔬菜中的生物活性化合物. 最佳方法因物种而异,影响健康益处和化合物保留.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养生物化学 营养生物化学
- 农业科学 农业科学
背景情况:
- 类蔬菜在全球范围内用于用途和健康益处.
- 制备和引发了影响生物活性化合物和生物可用性的化学变化.
- 了解这些变化对于最大限度地提高的健康益处至关重要.
研究的目的:
- 审查各种制备和技术对Allium蔬菜中的生物活性分子的影响.
- 确定加工变量如何影响有益化合物的度和活性.
主要方法:
- 对研究食品加工对Allium物种的影响的综合文献综述.
- 基于处理参数 (方法,时间,温度) 的生物活性化合物概况和活动报告的变化分析.
主要成果:
- 准备和方法明显改变了蔬菜中的生物活性化合物.
- 变化的程度取决于特定的加工变量和每个Allium物种的独特矩阵.
- 结果的变化凸显了对特定物种的加工指南的需要.
结论:
- 菜中的生物活性化合物含量和活性受到制备和的显著影响.
- 优化加工策略因植物结构和组成的变化而在Allium物种之间存在差异.
- 需要进一步的研究,以确定每个Allium蔬菜的精确最佳准备和方法,以最大限度地提高健康益处.
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