草和香料:世界各地的用途,营养和健康益处
Luis Mojica1, Ivan Luzardo-Ocampo2,3, David Fonseca Hernandez1
12Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Guadalajara, Mexico.
Annual review of food science and technology
|January 27, 2026
概括
草和香料由于其生物活性化合物提供了显著的健康益处. 它们在功能性食品,预防性营养和可持续食品生产中具有价值.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 药理学 药理学是指药理学的学科.
背景情况:
- 草和香料是全球公认的风味和健康.
- 生物活性化合物如醇,类和类是关键成分.
研究的目的:
- 审查草和香料对健康的益处.
- 探索它们在食品加工和功能性食品开发中的应用.
- 突出它们在预防性营养和可持续食品生产中的作用.
主要方法:
- 文献综述综合了关于草药和香料的现有研究.
- 分析生物活性化合物及其对健康的影响.
- 讨论创新的食品加工技术,以纳入.
主要成果:
- 草药和香料含有生物活性化合物,具有对代谢健康和预防慢性疾病 (肥胖,糖尿病,心血管,神经退行性疾病) 的潜力.
- 创新的热和非热加工方法有助于它们融入食品系统.
- 应用包括延长保质期,提高安全性和提高营养价值.
结论:
- 草和香料是功能性食品和预防营养的多功能成分.
- 它们融入现代食品系统利用传统知识和当代食品科学.
- 对于可持续的粮食生产和创新,存在巨大的潜力.
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