功能性酸奶:对其营养成分和健康益处的全面审查
Sangkaran Pannerchelvan1, Leonardo Rios-Solis2, Helmi Wasoh1,3
1Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia. murnihalim@upm.edu.my.
功能性酸奶提供了益生菌和抗氧化剂的增强营养,有利于消化,免疫,代谢和心理健康. 需要进一步的研究来解决化合物的稳定性和有效性等局限性.
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:
- 功能性酸奶是一种有前途的食物,具有增强的营养价值.
- 它含有益生菌,益生菌,共生菌,抗氧化剂,维生素,矿物质,蛋白质和生物活性化合物.
- 这些成分有助于其促进健康的特性.
研究的目的:
- 审查功能酸奶的营养成分.
- 检查其健康益处,包括对消化,免疫,代谢和心理健康的影响.
- 确定未来研究的局限性和领域.
主要方法:
- 关于功能性酸奶的科学研究的文献综述.
- 营养成分和生物活性化合物的分析.
- 基于现有研究对健康影响的评估.
主要成果:
- 功能性酸奶对消化健康 (IBS,H. pylori),免疫功能,代谢健康 (胆固醇,血糖) 和心理健康产生积极影响.
- 关键的有益成分包括益生菌,益生菌,共生菌和抗氧化剂.
- 限制包括功能性化合物的稳定性,感官变化和可变的疗效.
结论:
- 功能性酸奶是一种有价值的功能性食品,对公共健康有重大影响.
- 它的好处涵盖了消化,免疫,新陈代谢和心理健康领域.
- 进一步的研究是必不可少的,以优化其稳定性,感官特性,并确保一致的疗效.
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