Esmaeili Mina, Ajami Marjan, Barati Meisam, Javanmardi Fardin, Houshiarrad Anahita, Mousavi Khaneghah Amin
Department of Nutrition Research National Nutrition and Food Technology Research Institute/School of Nutrition Sciences and Food Technology Shahid Beheshti University of Medical Sciences Tehran Iran.
Department of Food and Nutrition Policy and Planning National Nutrition and Food Technology Research Institute School of Nutrition Sciences and Food Technology Shahid Beheshti University of Medical Sciences Tehran Iran.
Food Sci Nutr. 2022 Feb 18;10(5):1602-1612. doi: 10.1002/fsn3.2783. eCollection 2022 May.
Dramatically rising global levels of obesity have raised consumers' commercial and public health interest in foods that may help control appetite and weight. The satiety cascade consists of sensory, cognitive, physical, and hormonal events following food intake, preventing overeating, and the desire to eat for a long time. Functional foods can be one of the most influential factors in reducing appetite as long as effective ingredients, such as fiber and protein, are used to design these products. Also, functional foods should be designed to reduce appetite at different levels of oral processing, stomach, small intestine, and large intestine by various mechanisms. Therefore, the satiety power of functional foods depends on the type of ingredients and their amount. Because each compound has a different mechanism of action, it is recommended to use different compounds to influence satiety in functional foods.
全球肥胖水平急剧上升，引发了消费者对有助于控制食欲和体重的食品在商业和公共健康方面的兴趣。饱腹感级联反应包括进食后发生的感官、认知、身体和激素方面的一系列事件，可防止暴饮暴食，并在很长一段时间内抑制进食欲望。只要使用纤维和蛋白质等有效成分来设计功能性食品，它们就可能成为降低食欲的最具影响力的因素之一。此外，功能性食品应通过各种机制在口腔加工、胃、小肠和大肠的不同水平上设计以降低食欲。因此，功能性食品的饱腹感作用取决于成分的类型及其含量。由于每种化合物具有不同的作用机制，建议在功能性食品中使用不同的化合物来影响饱腹感。
