在功能性食品中利用益生菌菌株的力量:营养,治疗和下一代挑战
Muneera Anwer1,2, Ming Q Wei1
1Menzies Health Institute Queensland and School of Medical Science, Griffith University, Gold Coast Campus, Parklands Drive, Southport, QLD 4215 Australia.
Food science and biotechnology
|August 12, 2024
概括
功能性食品提供了超出基本营养的健康益处. 本次审查重点关注益生菌作为日益增长的功能性食品市场和未来研究方向的关键成分.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 微生物学 微生物学
背景情况:
- 功能性食品在发达国家越来越重要,因为它们对健康有好处.
- 这些食物提供了超出基本营养的好处,改善身体功能并降低疾病风险.
- 益生菌是目前最重要和最广泛使用的功能性食品成分.
研究的目的:
- 提供当前功能性食品市场的概述.
- 要突出益生菌微生物作为关键的功能成分.
- 提供有关功能性食品当前研究和未来方向的见解.
主要方法:
- 关于功能性食品市场趋势的文献综述.
- 专注于有关益生菌微生物的研究.
- 对支持益生菌强度,功能和剂量的证据的分析.
主要成果:
- 功能性食品是食品和营养研究的主要领域.
- 益生菌强化食品和补充剂是多样化和广泛使用的.
- 市场表现出显著的增长和正在进行的新应用的研究.
结论:
- 功能性食品,特别是含有益生菌的功能性食品,在健康和营养方面发挥着至关重要的作用.
- 持续的研究对于优化功能性食品的使用和开发至关重要.
- 益生菌是功能性食品领域未来创新的重点.
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