来自食品的含酸:制备,生物可用性,生物活性和未来前景
Lingyun Gu1, Wenzhu Zhao1, Jucheng Hu1
1School of Food Science and Engineering, Hainan University, Haikou 570228, P.R. China.
Journal of agricultural and food chemistry
|September 20, 2025
概括
含的酸 (SePPs) 与传统的补充剂相比,提供了增强的生物可用性和抗氧化功效. 对于功能性食品和医药的更广泛应用,需要对生产和安全性进行进一步的研究.
科学领域:
- 生物化学和营养科学 生物化学和营养科学
- 药理学和药物发现
背景情况:
- 含的 (SePPs) 是具有重要的抗氧化和免疫调节作用的生物活性化合物.
- 传统的 (Se) 补充剂由于治疗窗口狭窄和生物可用性较低而存在局限性.
- SePPs是一个有希望的替代品,提供更好的吸收,有效性和有针对性的交付.
研究的目的:
- 系统地审查SePPs的制备,生物可用性,生物活性和应用.
- 突出SePPs相对于传统补充剂的优势.
- 确定挑战,并为食品和医药领域的SePPs提出未来战略.
主要方法:
- 关于SePPs准备,表征和生物活动的研究的文献综述.
- 对比SePP与传统补充剂的研究分析.
- 检查功能性食品和治疗干预中的当前和潜在应用.
主要成果:
- 与传统相比,SePPs表现出优越的肠道吸收,自由基清除和有针对性的输送.
- 先进的制备技术,如酶解水解和微生物发酵,增强了SePP的生产.
- 在肝脏保护,抗氧化应激,免疫调节和抗高血压治疗中发现有前途的应用.
结论:
- 酸是一种高度生物利用和多功能形式,具有显著的治疗潜力.
- 需要解决工业生产效率,稳定性和纯度方面的挑战.
- 诸如纳米载体传递和基因工程等创新策略对于在功能性食品和精准医学中推进SePP至关重要.
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