菜 (Spinacia oleracea L.) 黄在消化过程中被水解,它们的生物可访问性受到比原材料内容更强大的遗传控制

Michael P Dzakovich1, Alvin L Tak1, Elaine A Le1

  • 1USDA-ARS Children's Nutrition Research Center, Department of Pediatrics, Baylor College of Medicine, 1100 Bates Ave., Houston, TX 77030, USA.

Foods (Basel, Switzerland)
|December 30, 2025
PubMed
概括

菜的黄酸受环境和遗传学的影响. 生物可访问性是一种遗传性特征,但一些黄在消化过程中降解,影响其健康益处.

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