后生物质是新的功能性食品的候选者
Li Wei1, Botao Wang2, Junying Bai3
1College of Food Science, Southwest University, Chongqing 400715, China.
Food chemistry: X
|August 8, 2024
概括
后生物质显示出健康和疾病缓解的巨大潜力,与传统功能性食品相比,具有很大的优势. 需要进一步的研究来解决局限性,并充分实现它们的治疗应用.
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:
- 后生物质因其健康益处而越来越受认可.
- 与益生菌和益生菌相比,它们提供了单一成分和高活性等优势.
- 它们的应用正在扩大到功能性食品和药物开发领域.
研究的目的:
- 审查后生物的定义,分类,来源和制备.
- 总结前临床和临床研究关于后生物质改善宿主疾病的研究.
- 讨论后生物在食品和相关产品开发中的应用.
主要方法:
- 关于后生物学的现有研究的文献综述.
- 对临床前和临床研究结果的分析.
- 研究后生物在食品工业中的应用.
主要成果:
- 后生物质在成分,活性,保质期,吸收和向方面具有独特的优势.
- 临床前和临床研究表明,有潜力缓解各种宿主疾病.
- 仍然存在挑战,包括缺乏临床数据,机械洞察力,安全评估和监管框架.
结论:
- 后生物体是功能性食品和药物开发的一个有前途的领域.
- 解决目前的局限性对于广泛采用和治疗用途至关重要.
- 本综述为理解和开发后生物产品提供了理论基础.
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