海鲜中的生物活性化合物:对健康和营养的影响
Tabussam Tufail1,2, Huma Bader Ul Ain1,3, Jawad Ashraf2
1School of Food Science and Engineering Yangzhou University Yangzhou China.
Food science & nutrition
|April 22, 2025
概括
海鲜是丰富的营养素和生物活性化合物的来源,提供显著的健康益处. 它的消费支持心脏健康,血糖调节,并可能降低癌症风险,同时还能促进大脑功能并提供抗氧化作用.
科学领域:
- 海洋生物学 海洋生物学
- 营养科学 营养科学
- 生物化学 生物化学
背景情况:
- 海洋拥有多样化的生命,是生物活性化合物的巨大来源.
- 海鲜越来越多地被认为是有潜力的健康促进物质储备.
研究的目的:
- 审查与海鲜消费相关的健康益处.
- 突出海鲜中发现的生物活性化合物的作用.
主要方法:
- 关于海鲜成分和健康影响的科学研究的文献综述.
- 分析各种海鲜来源的营养特征和生物活性成分.
主要成果:
- 海鲜含有丰富的蛋白质,欧米茄-3脂肪酸,牛,胡卜素和植物.
- 生物活性化合物如生物脂,多糖和化合物有助于抗氧化和抗炎作用.
- 消费与心脏保护,抗糖尿病,抗癌和抗肥胖的益处有关,以及增强大脑健康和支持孕产妇护理.
结论:
- 由于其丰富的营养和生物活性成分,海鲜消费提供了广泛的健康益处.
- 对海洋衍生生物活性化合物的进一步研究可以解锁新的治疗应用.
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