藜麦营养组分及功能活性研究进展

Research progress on nutritional functional components and physiological activity of Chenopodium quinoa Willd.

中文关键词:  藜麦  营养成分  功能活性物质  生理活性  藜麦副产物

英文关键词:Chenopodium quinoa Willd.  nutrition components  bioactive components  physiological activity  Chenopodium quinoa Willd. by-product

中文摘要:

      近年来, 全谷物食品由于具有更高的营养价值和健康益处, 是消费者在健康饮食方面关注的热点。藜麦因含有全面且均衡的营养成分和功能活性物质, 对人体的营养和健康至关重要。藜麦在营养、经济、医用及饲用方面较高的价值引起了消费者的青睐。全面系统地了解藜麦中主要营养物质和功能活性成分, 对于深入探索其作用机制以及开发药食同源产品至关重要。为提高消费者对藜麦的认知以及藜麦的加工生产水平, 本文重点阐述了营养及功能活性物质的构成、性质以及提取方法, 分析了营养成分的功能活性作用及其机制, 剖析了藜麦在加工过程中亟待解决的问题和未来发展方向, 以期为藜麦全植株在食品行业、医疗保健和工业领域的加工和应用提供理论依据和技术支撑。

英文摘要:

      Whole grains food has more nutritional value and health benefits, which has becomes the focus of consumer’s attention in healthy eating in recent years. Chenopodium quinoa Willd. contains comprehensive and balanced nutrition components and bioactive components, which are essential to human nutrition and health, with higher nutritional value, economic value, medical value and feeding value, thus, it is more and more favoured by consumers. Therefore, it is of great significance to understand the main nutrients and functional active ingredients in Chenopodium quinoa Willd. comprehensively and systematically, which is essential for the in-depth exploration of its mechanism and the development of the products of medicinal and edible. In order to improve consumers’ awareness of Chenopodium quinoa Willd. and the processing and production level of Chenopodium quinoa Willd., this article focused on the composition, properties, and extraction methods of nutritional and functional active substances, analyzed the functional activity effects and mechanisms of nutritional components, and dissected the urgent problems and future development directions of Chenopodium quinoa Willd. in the processing process, in order to provide theoretical basis and technical support for the processing and application of Chenopodium quinoa Willd. whole plants in the food industry, healthcare, and industrial fields.