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类胡萝卜素:从植物到食品与饲料工业

Carotenoids: From Plants to Food and Feed Industries.

作者信息

Langi Panagiota, Kiokias Sotirios, Varzakas Theodoros, Proestos Charalampos

机构信息

Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Athens, Greece.

Department of Food Technology, School of Agricultural Technology, Food Technology and Nutrition, Technological Educational Institute of Peloponnese, Kalamata, Greece.

出版信息

Methods Mol Biol. 2018;1852:57-71. doi: 10.1007/978-1-4939-8742-9_3.

Abstract

In this review, carotenoids from plants are described, and their natural existence is addressed. Carotenoids are 40-carbon isoprenoid molecules that produce the red, yellow, and orange pigmentation found in nature. Various plants, microalgae, bacteria, and fungi are natural sources of carotenoids and are presented in detail. The chemistry of carotenoids and their classification is also described along with the effect of carotenoids on human health which is explained with focus on lutein-zeaxanthin, astaxanthin, canthaxanthin, capsanthin, and lycopene. Clinical studies suggest that carotenoid consumption is associated with lower risk of cardiovascular disease, cancer, and eye disease. Finally, another issue discussed is the role of carotenoids in animals and their feed with focus on birds, fish and crustaceans, livestock, and poultry.

摘要

在本综述中,对来自植物的类胡萝卜素进行了描述,并探讨了它们的天然存在情况。类胡萝卜素是含有40个碳原子的类异戊二烯分子,可产生自然界中发现的红色、黄色和橙色色素。各种植物、微藻、细菌和真菌都是类胡萝卜素的天然来源,并对其进行了详细介绍。还描述了类胡萝卜素的化学性质及其分类,以及类胡萝卜素对人类健康的影响,并重点阐述了叶黄素 - 玉米黄质、虾青素、角黄素、辣椒红素和番茄红素的作用。临床研究表明,食用类胡萝卜素与降低心血管疾病、癌症和眼部疾病的风险有关。最后,讨论的另一个问题是类胡萝卜素在动物及其饲料中的作用,重点是鸟类、鱼类和甲壳类动物、家畜和家禽。

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