共查询到19条相似文献,搜索用时 187 毫秒
1.
百合(Lilium)属于百合科百合属,味甘、性寒,是一种药食同源植物,有十分丰富的食用价值和药用研究价值。百合的鳞茎中含有多糖、酚类、皂苷、生物碱、黄酮等活性物质,其中多糖的含量较高。现代研究表明多糖类化合物能够参与多种生命活动,具有广泛的生理功能。随着研究的深入,百合多糖已被证明具有抗氧化、免疫活性、抗肿瘤以及抑菌等功能,在生物医药及食品领域有广阔的应用前景,因此相关研究备受关注。本文综述了近年来百合多糖的提取方法、分离纯化方法、结构分析及生理功能等方面的研究,并对其未来的发展研究做出展望,为我国百合资源的进一步研究和开发提供参考。 相似文献
2.
3.
4.
药食同源的百合 总被引:3,自引:0,他引:3
百合为百合科百合属植物(Lilium brownii F.E.Brwn Var.),全世界约80种,我国有39种。百合原产亚洲东部的温带地区,中国、日本及朝鲜野生百合分布甚广。我国从云贵高原到长白山区,处处都有它的踪迹,遍及南北26个省、自治区。早在1400多年前就有人工栽培,其中江苏宜兴、湖南邵阳、甘肃兰州、浙江湖州土壤气候适宜,栽培历史悠久,产量高、品质佳,为我国4大百合产区。百合为药食同源植物。中医已使用了2000多年,最早收载于《神农本草经》中,尔后历代本草均有记栽。百合以鳞茎为食用,鳞茎肉质肥厚、色泽洁白、味甜、清香、略有苦味、性平微寒… 相似文献
5.
植物明胶卡拉胶是一种高分子的硫酸酯多糖,作为一种食品添加剂广泛应用于食品和药品行业,尤其作为药用胶囊壳的原料,可制备空心胶囊、软胶囊等产品。作者综述了从海洋植物中提取植物明胶卡拉胶以及提高产率、增强凝胶强度的研究现状;对提取过程中4个关键步骤:碱处理、酸化漂白、提胶、脱水干燥进行简单的概述,以期为植物明胶卡拉胶的研究和生产提供参考。 相似文献
6.
7.
8.
9.
基于主成分分析和聚类分析的百合花瓣品质综合分析与评价 总被引:2,自引:0,他引:2
为探索百合花瓣中营养成分价值,开发花瓣的食用价值并选育品质较高的种/品种。选择14种/品种百合花瓣为实验材料,检测了其中营养成分、活性物质、矿物质元素和氨基酸的含量,并参照文献与传统食用百合鳞茎作比较。同时采用主成分分析和聚类分析方法开展品质筛选和综合评价研究。结果表明,百合花瓣中含有丰富的碳水化合物、蛋白质及矿物质元素。将测定的16个营养指标进行主成分分析后提取出6个主成分,累计方差贡献率为86.085%。评价结果显示,卷丹、‘耀眼’、紫脊百合、‘函数’、‘艾迪沃’营养品质得分较高。对14种/品种百合进行聚类分析,划分为4大类,并结合主成分分析结果发现,卷丹综合品质最高。通过建立百合综合评价体系,为开发利用药食兼用百合花瓣、丰富植物源健康食品和建立百合精深加工技术提供理论依据。 相似文献
10.
药食两用中药既能作为药品又能作为食品,可以长期服用,并对某些慢性疾病有预防和控制作用,故其已广泛应用于医药与保健行业。本文主要介绍了山楂、葛根、薏苡仁、决明子、百合、山药、白扁豆、莱菔子八种常用药食两用中药的临床应用情况及其降血脂有效成分,并综述了其降血脂作用机制,为降血脂中药的开发和利用提供参考。 相似文献
11.
12.
乳铁蛋白是一种天然铁结合糖蛋白,广泛分布于哺乳动物的乳清和大部分生物体液中。人体摄入的乳铁蛋白经蛋白酶水解后,主要以肽的形式被消化吸收,从而发挥其生理功能。近年来,国内外研究报道了多种具有广谱抗菌、抗肿瘤、降血压、抗炎和免疫调节功能的乳铁蛋白生物活性肽,它们具有调节机体生理功能和为机体提供营养的双重功效,因此对人体健康有重要作用。本文主要对乳铁蛋白生物活性肽的种类、结构及其作用机制进行了综述,并探讨了其在食品领域中的应用,以期为乳铁蛋白来源的生物活性肽的研究和相关功能食品的开发提供理论参考。 相似文献
13.
H. A. R. Suleria P. P. Masci G. C. Gobe S. A. Osborne 《Critical reviews in food science and nutrition》2017,57(8):1742-1748
Marine organisms are increasingly being investigated as sources of bioactive molecules with therapeutic applications as nutraceuticals and pharmaceuticals. In particular, nutraceuticals are gaining popularity worldwide owing to their therapeutic potential and incorporation in functional foods and dietary supplements. Abalone, a marine gastropod, contains a variety of bioactive compounds with anti-oxidant, anti-thrombotic, anti-inflammatory, anti-microbial, and anti-cancer activities. For thousands of years different cultures have used abalone as a traditional functional food believing consumption provides health benefits. Abalone meat is one of the most precious commodities in Asian markets where it is considered a culinary delicacy. Recent research has revealed that abalone is composed of many vital moieties like polysaccharides, proteins, and fatty acids that provide health benefits beyond basic nutrition. A review of past and present research is presented with relevance to the therapeutic potential of bioactive molecules from abalone. 相似文献
14.
15.
我国是大豆的原产地,豆制品在我国有着悠久的食用历史。大豆中不仅有丰富的蛋白质、脂肪、维生素、矿物质等营养物质,而且还含有磷脂、甾醇、异黄酮、皂甙、低聚糖、维生素E、多肽、膳食纤维等多种生物活性成分,是功能性因子的宝库。随着研究的不断深入,生物活性物质的功能性已逐渐清晰,这些物质的分析和检测方法也在逐步的完善。特别是最近几十年,随着色谱、质谱、光谱技术的不断发展和进步,大豆中生物活性物质的检测取得了很大进展,检测手段更加先进,定性和定量的检测方法也更加科学、严谨、高效。检测技术的进步,必将促进大豆中生物活性物质的深度开发和利用,让大豆为人类的营养和健康做出更大贡献。本文主要对大豆中生物活性成分的种类和功能性以及生物活性成分检测技术的研究进展情况进行综述,为大豆生物活性物质未来的质量安全控制和更加深入的科学研究提供参考。 相似文献
16.
乳清是生产干酪及干酪素过程中获得的大量液态副产物,含有丰富的营养成分,其主要成分乳清蛋白的营养价值极高。随着近年来小肽生物活性功能研究的开展,对于乳清蛋白水解物中功能性多肽的研究成为主要方向。近年来的研究中发现乳清蛋白中含有多种生物活性肽,包括ACE抑制肽、抑菌肽、抗病毒肽、抗氧化活性肽及其它活性肽。目前,国内外有关ACE抑制肽的研究较多,而对降胆固醇肽的研究多是以大豆蛋白为原料,而更具有研究价值的乳清蛋白源降胆固醇肽研究较少。本人以乳清蛋白为原料,对其酶解产物的降胆固醇活性肽进行分离制备,既充分利用了干酪的副产物,减少了资源浪费和环境污染,又能提供一种新型降胆固醇功能产品,为商业化开发乳清蛋白降胆固醇功能产品提供理论依据。本文结合本人对降胆固醇肽的研究,综述了乳清蛋白源功能性多肽的制备、分离纯化技术及其活性多肽的研究概况。 相似文献
17.
Muhammad Issa Khan Muhammad Sajid Arshad Faqir Muhammad Anjum Ayesha Sameen Aneeq-ur-Rehman Waqas Tariq Gill 《Food research international (Ottawa, Ont.)》2011,44(10):3125-3133
Consumers believe that foods are associated directly to their health. Today foods are not only used to satisfy our hunger but also to provide indispensible nutrients for humans and these nutrients having the health benefits regarding in controlling the diseases. The market for functional foods has seen a sharp rise in demand in the recent years. This has driven researchers to multiply their efforts in producing functional meat products also. Feed manipulation and post-mortem modification of meat coupled with enrichment of bioactive compounds are gaining importance. This review discusses the candidate ingredients and strategies, utilized in crafting such functional meat products, and the notable developments and commercial successes in functional meat industry. Dry fermented sausages meet the conditions required to carry viable probiotic microbes. This article enlists various microorganisms that are being commercially used in functional food products and potential bacteria for probiotic sausage production. 相似文献
18.
Hongyun Lu Hanghang Lou Jingjin Hu Zhengjie Liu Qihe Chen 《Comprehensive Reviews in Food Science and Food Safety》2020,19(5):2333-2356
The production of macrofungi (mushrooms) as well as their economic value have been steadily increasing globally. The use of functional foods, dietary supplements, and traditional medicines derived from macrofungi is increasing as they have numerous health benefits as well as abundant nutrients. Macrofungi are diverse with complex and highly varied growth conditions and bioactive constituents, most macrofungal resources have not yet been fully explored and applicated, leading to an urgent need for appropriate strategies to address the problem. Increasing attention has been paid to the macrofungal cultivation and application, in particular, potential prebiotics. Herein, the present review comprehensively summarizes recent progress in the cultivation, newly identified bioactive constituents, and their effects on gut microbiota as well as the potential ways in which they affect human health. Moreover, the macrofungal food development is discussed to improve food nutritional value and change the quality characteristics of food. Finally, the review addresses consumer safety concerns and the prospective genetic manipulation of macrofungi. We hope that this review can provide a comprehensive research reference for ensuring the safety and efficacy, along with maximizing the value and profitability of macrofungi production. 相似文献
19.
Jing Dai Ruyi Sha Zhenzhen Wang Yanli Cui Sheng Fang Jianwei Mao 《Journal of the science of food and agriculture》2020,100(15):5313-5323
Edible plant Jiaosu (EPJ), a type of plant-based functional food fermented by beneficial bacteria, has gained publicity in recent years for its potential benefits to health. Important progress in relevant manufacturing technology has been made in the past decade with respect to raw materials, fermentation microorganisms and fermentation conditions. Current research has revealed that EPJ contains abundant nutrients and bioactive compounds, such as minerals, amino acids, polyphenols, organic acids and polysaccharides. Thus, many studies have focused on the beneficial effects of EPJ in preventing lifestyle diseases, such as hyperglycemia, hyperlipidemia, non-alcoholic fatty liver, obesity, diabetes and some cancers, although limited studies have involved the related active compounds and their protective mechanisms. Furthermore, very few studies have investigated the potential safety risks associated with the consumption of such food. In this review, we present a brief summary of the current research progress pertaining to the manufacturing, bioactive compounds, potential health benefits and safety aspects of EPJ. However, as a result of the complex components in EPJ, further studies on the bioactive compounds with relevant beneficial effects in EPJ and the safety evaluations of EPJ consumption are needed. © 2020 Society of Chemical Industry 相似文献