反营养因素:营养相互作用,加工干预和健康方面
Ankan Kheto1, Debojit Baidya Choudhury1, Shubhajit Sarkhel2
1Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha 769008, India.
Food chemistry
|October 24, 2025
概括
植物食品中的反营养因子 (ANF) 降低了营养素的生物可用性. 本综述详细介绍了ANF机制,减少技术及其对营养利用和健康的影响.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 生物化学 生物化学
背景情况:
- 植物性食品富含营养素,但含有反营养因子 (ANF).
- ANFs会影响营养的吸收,消化和利用.
- 了解ANF对于优化植物性饮食至关重要.
研究的目的:
- 为提供食品中ANF的全面审查.
- 探索ANF与营养素的相互作用机制.
- 讨论减少ANF的技术及其有效性.
主要方法:
- 在植物性食品中ANFs的文献综述.
- 分析ANF与营养物的相互作用 (化,酶抑制).
- 评估传统和新型ANF减少技术.
主要成果:
- 浸泡,发芽和发酵可以减少植物酸 (20-80%).
- 挤出和冷血显著降低了阳和素抑制剂 (>80%).
- ANFs影响矿物质的生物可用性和肠道健康.
结论:
- 各种技术有效地减少了植物性食品中的ANF.
- 减少ANF可以提高营养素的生物可用性和健康益处.
- 饮食策略可以减轻ANF的影响.
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