生物活性食品成分的批判性评价，及其功能机制、生物学效应和健康结果。

A Critical Review of Bioactive Food Components, and of their Functional Mechanisms, Biological Effects and Health Outcomes.

机构信息

LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre 687, Porto, Portugal.

Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, E-32004 Ourense, Spain.

出版信息

Curr Pharm Des. 2017;23(19):2731-2741. doi: 10.2174/1381612823666170317122913.

DOI:10.2174/1381612823666170317122913

PMID:28317483

Abstract

BACKGROUND

Eating behaviours are closely related to some medical conditions potentially leading to death such as cancer, cardiovascular disease and diabetes. Healthy eating practices, maintaining a normal weight, and regular physical activity could prevent up to 80% of coronary heart disease, 90% of type-2 diabetes and onethird of all cancers [1].

METHOD

Over the last two decades, the food industry has invested much effort in research and development of healthier, more nutritious foods. These foods are frequently designated "functional" when they contain nutritional components required for healthy living or "nutraceuticals" when intended to treat or prevent disease or disorders through a variety of bioactive (e.g., antioxidant, antimicrobial, immunomodulatory, hypocholesterolaemic) functions that are performed by functional enzymes, probiotics, prebiotics, fibres, phytosterols, peptides, proteins, isoflavones, saponins or phytic acid, among other substances.

RESULTS

Some agricultural and industrial residues have proven to be excellent choices as raw materials for producing bioactive compounds and have been proposed as potentially safe natural sources of antimicrobials and/or antioxidants for the food industry. Functional food ingredients containing bioactive compounds could be used as plant extracts by pharmaceutical and food industries.

CONCLUSION

Bioactive food components influence health outcomes.

摘要

背景

饮食习惯与某些可能导致死亡的医学状况密切相关，如癌症、心血管疾病和糖尿病。健康的饮食习惯、保持正常体重和规律的身体活动可以预防高达 80%的冠心病、90%的 2 型糖尿病和三分之一的癌症[1]。

方法

在过去的二十年中，食品行业在研究和开发更健康、更有营养的食品方面投入了大量精力。这些食品通常被称为“功能性食品”，当它们含有健康生活所需的营养成分时；或者当它们通过各种生物活性（例如抗氧化剂、抗菌剂、免疫调节剂、降胆固醇）功能来治疗或预防疾病或紊乱时，被称为“营养保健品”，这些功能是由功能性酶、益生菌、益生元、纤维、植物甾醇、肽、蛋白质、异黄酮、皂苷或植酸等物质来实现的。