###
食品研究与开发:2024,45(10):203-208
本文二维码信息
码上扫一扫!
竹笋活性成分及其营养功能研究进展
(仲恺农业工程学院轻工食品学院,广东广州 510225)
Research Progress in Bioactive Ingredients and Nutritional Functions of Bamboo Shoots
(College of Food Science and Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,Guangdong,China)
摘要
图/表
参考文献
相似文献
本文已被:浏览 141次   下载 112
投稿时间:2023-02-20    
中文摘要: 竹笋是我国传统且常见植物,营养成分丰富,是一种天然绿色食品,其蛋白质含量较高,脂肪和糖分含量低,含有多种人体必需的微量元素、氨基酸及一些生物活性成分,如多糖、多酚、甾醇等化合物,具有滋阴清热、补脾益肺、清热化痰等功效。该文对竹笋生物活性成分进行综述,并总结竹笋活性成分在调节糖脂代谢、抗氧化、降血脂、抗炎等方面可能存在的机制,以期提高竹笋的资源利用率,为竹笋相关活性成分在食品工业中的应用提供更多的参考。
中文关键词: 竹笋  多糖  多酚  甾醇  营养功能
Abstract:Bamboo shoots are common plants with rich nutrients in China. They are natural green food,with high protein content and low fat and sugar content,containing a variety of essential trace mineral elements,amino acids,and bioactive components,such as polysaccharides,polyphenols,and sterols,which endow bamboo shoots with the effects of nourishing yin and clearing heat,tonifying spleen and invigorating lung,and removing heat and resolving phlegm.The bioactive components of bamboo shoots and the possible mechanisms of the active components in regulating glucose and lipid metabolism,reducing oxidative stress and inflammation,and lowering blood lipids were introduced,with a view to improving the resource utilization of bamboo shoots and providing more evidence to support the application of active components of bamboo shoots in the food industry.
文章编号:202410027     中图分类号:    文献标志码:
基金项目:广东省驻镇帮镇扶村农村科技特派员项目(KTP20210383)
引用文本:


用微信扫一扫

用微信扫一扫