玉米生物活性化合物的功能活动,机制和生物可用性的进展
Jinshan Wu1, Jiaqi Zhao1, Aoran Guo1
1College of Food Science and Engineering, Jilin Agricultural University, Changchun, China.
Comprehensive reviews in food science and food safety
|December 11, 2025
概括
玉米的生物活性化合物提供了显著的健康益处,但需要进一步研究它们的机制和功能性食品应用中的生物可用性. 本综述探讨了它们的潜力和克服利用障碍的策略.
科学领域:
- 农业科学 农业科学
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
背景情况:
- 玉米含有多种生物活性化合物,如,多,胡卜素,多糖和植物.
- 这些化合物具有健康益处,包括抗氧化,抗炎,抗高血压和免疫调节作用.
- 目前对理解分子机制,结构-活性关系和生物可用性的局限性阻碍了它们在功能性食品中的使用.
研究的目的:
- 审查玉米生物活性化合物的结构-活性关系和生理功能.
- 通过关键信号通路阐明它们的作用机制,并强调协同效应.
- 将分子见解与实用食品科学应用联系起来,并指导工业使用.
主要方法:
- 对玉米生物活性化合物的现有文献进行系统审查.
- 分析分子机制,结构-活性关系和生物可用性障碍.
- 整合食品科学,纳米科学,基因工程和营养学的进步.
主要成果:
- 玉米的生物活性化合物对健康有重大益处,但它们的全部潜力受到生物可用性挑战的限制.
- 关键的障碍包括分子结构,食品加工和生理因素.
- 建议采用纳米科学,基因工程和标准化方法的策略,以提高稳定性和生物可用性.
结论:
- 玉米是功能性食品的宝贵来源,具有预防疾病的潜力.
- 通过先进的战略克服生物利用障碍对于工业应用至关重要.
- 标准化方法,动态消化模型和临床试验是有效利用的必要条件.
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