有针对性的乳制品强化:利用生物活性化合物提高营养价值
Hadiseh Bagheri1, Sahar Akhavan-Mahdavi2, Vahideh Sarabi-Aghdam3
1Department of Food Science and Technology, Sari Branch, Islamic Azad University, Sari, Iran.
Critical reviews in food science and nutrition
|June 30, 2025
概括
将生物活性化合物添加到乳制品中可以改善营养和预防疾病. 需要进一步的研究,以优化这些促进健康的乳制品创新,以促进公共健康.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 公共卫生 营养 公共卫生 营养
背景情况:
- 乳制品是营养丰富的食物,对健康和疾病预防至关重要.
- 用来自各种来源的生物活性化合物进行强化是提高营养价值的日益增长的趋势.
- 这些化合物显示出治疗和预防包括癌症在内的疾病的潜力.
研究的目的:
- 审查用促进健康的化合物强化乳制品的进展.
- 突出强化在解决营养不足和降低慢性疾病风险方面的作用.
- 讨论强化乳制品中生物活性化合物的创新输送系统.
主要方法:
- 对乳制品强化科学文献的系统审查.
- 对乳制品中生物活性化合物的当前趋势和科学证据的分析.
- 评估乳制品强化方面的挑战和机遇.
主要成果:
- 用生物活性化合物强化乳制品为公共卫生营养提供了一个有前途的战略.
- 创新的输送系统正在改善强化乳制品中的化合物稳定性和功能.
- 在保持强化乳制品的感觉和质感品质方面仍然存在挑战.
结论:
- 乳制品强化是一种提高营养状况和减少慢性疾病负担的战略方法.
- 进一步的跨学科研究对于了解生物可用性,有效性和长期影响至关重要.
- 儿童和老年人等特定人群需要进一步研究强化乳制品的益处.
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