葡萄糖的价值化:对化合物成分,生物活性和治疗潜力的审查
Anna Karastergiou1, Anne-Laure Gancel1, Michael Jourdes1
1Univ. Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, UMR 1366, OENO, ISVV, F-33882 Villenave d'Ornon, France.
Antioxidants (Basel, Switzerland)
|September 28, 2024
概括
葡萄 (GP) 的增值释放出强大的多,用于健康应用. 这篇评论强调了环保提取和肠道微生物群.
科学领域:
- 农业科学 农业科学
- 生物技术是生物技术.
- 食品科学 食品科学 食品科学
背景情况:
- 葡萄 (GP) 是葡萄酒制造的主要残留物,带来了环境挑战.
- 富含多的GP是具有抗氧化和抗炎性能的生物活性化合物.
- 来自GP的提取物在健康和食品行业中越来越多的应用.
研究的目的:
- 为了提供一个全面的概述葡萄葡萄汁的价值化.
- 专注于GP的化合物组成和治疗潜力.
- 探索GP多的创新提取技术和健康益处.
主要方法:
- 科学文献的综述关于葡萄末的价值化.
- 对化合物成分和提取技术的分析.
- 探索GP多的健康益处和代谢途径.
主要成果:
- 葡萄是生物活性多的宝贵来源.
- 环保的提取方法是有效的隔离有价值的化合物.
- GP多具有显著的治疗潜力,受肠道微生物群代谢的影响.
结论:
- 葡萄末的价值化是可持续发展和循环经济的关键.
- 来自GP的多醇为健康和食品应用提供了高附加值.
- 了解GP多代谢,特别是通过肠道微生物群,提高了它们的治疗应用.
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