和基产品:营养成分,益生菌潜力和肠道微生物群的健康益处 相互作用
W M A D Binosha Fernando1, Rasheed A Abdulraheem1, Kalmee Pramoda Kariyawasam2
1School of Medical and Health Sciences, Edith Cowan University, Joondalup, Australia, ecu.edu.au.
International journal of food science
|December 1, 2025
概括
谷 (SGs) 提供丰富的营养和健康益处,特别是对于肠道微生物群. 需要进一步研究它们的益生菌潜力和改进的食品.
科学领域:
- 农业科学 农业科学
- 营养科学 营养科学
- 食品科学 食品科学 食品科学
背景情况:
- (Sorghum bicolor L.) 是一个全球重要的农作物,属于科.
- 谷 (SGs) 是宏观和微量营养素和植物化学物质的宝贵来源.
- 在许多非洲国家,SG是主食,是,面包和面粉等产品的基础.
研究的目的:
- 审查不同种类的的微量营养成分.
- 探索肉消费对健康的益处,重点关注肠道微生物群的相互作用.
- 提供对改进的基食品和加工影响的最新概述.
主要方法:
- 关于的成分和健康益处的科学研究的文献综述.
- 对与人类肠道微生物群的相互作用研究的分析.
- 综合有关加工方法及其对属性的影响的信息.
主要成果:
- Sorghum 谷物含有丰富的必需营养素和生物活性化合物.
- 的消费提供了各种健康优势,包括对肠道微生物群的积极调节.
- 加工方法显著影响的营养和功能性质.
结论:
- 谷的全部营养和益生菌潜力,特别是色素,仍然未被充分探索.
- 改进的基食品有望改善公众健康和营养.
- 了解加工效应对于优化的利用至关重要.
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