益生菌作为功能性食品成分,用于怀孕期间的高脂血症干预:应用,机制,影响和挑战

Yuxin Wang1,2, Jingjing Wang1,2, Xiaojiao Zheng3

  • 1Zhejiang Key Laboratory of Food Microbiology and Nutritional Health, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Engineering, Ningbo University, Ningbo 315800, China. tumaolin012@163.com.

Food & function
|October 8, 2025
PubMed
概括

益生菌提供了一种更安全,更具成本效益的方法来管理孕妇的高脂血症. 本综述探讨了它们的基于食物的机制,菌株特定的益处以及对孕产妇和胎儿健康的影响.

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