果蔬营养新功能:益生元
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浙江省重点研发计划项目(2020C02033,2021C02001)


The New Nutritional Function of Fruit and Vegetable: Prebiotic
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    摘要:

    果蔬是人类重要的食物来源之一,可提供丰富的营养物质。食用果蔬的益处已得到公认,长久以来,果蔬被认为是维生素和矿物质的重要来源,随着自由基学说与抗氧化理论的发展,果蔬也被认为是天然的抗氧化原料。近年来,随着肠道菌群与人类健康的关系越来越明确,果蔬的另一个重要功能——益生元作用也逐渐被认识。本文从新的益生元定义和果蔬植物化学素组成两个角度来论证果蔬除为一种天然的益生元外,其活性成分可制备成多功能的益生元制剂。同时探讨果蔬益生元的潜在作用机制,提出建立统一的益生元评价方法迫在眉睫。基于益生元理论,对果蔬营养评价和加工方式也会产生巨大的影响,提出当前作为益生元的果蔬研究存在的问题及今后的发展方向。

    Abstract:

    Fruits and vegetables are one of the important food sources for human and provide rich nutrients. The benefits of eating fruits and vegetables have long been recognized as an important source of vitamins and minerals. With the development of free radical theory and antioxidant theory, fruits and vegetables are also considered as natural antioxidants. In recent years, as the relationship between gut microbiota and human health becomes more and more clear, the role of prebiotics, another important function of fruits and vegetables, has been more and more recognized. In this paper, the new definition of probiotics and the composition of phytochemicals are used to demonstrate that fruits and vegetables can be prepared into a variety of functional prebiotics in addition to a natural prebiotic. The potential mechanism of fruit and vegetable prebiotics is also discussed at the same time. It is urgent to establish a unified prebiotic evaluation method. Based on the theory of prebiotics, nutrition evaluation and processing methods of fruits and vegetables will also have a great impact, and put forward the existing problems of the research of fruits and vegetables as prebiotics and future research direction.

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叶兴乾;任艳明;陈健乐;潘海波;田金虎;陈士国.果蔬营养新功能:益生元[J].中国食品学报,2021,(6):1-10

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  • 在线发布日期: 2021-07-16
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