摘要
随着生活水平的提高及保健意识的增强,螺旋藻作为一种高蛋白、全天然的藻类生物,越来越受到人们的关注。近些年,以螺旋藻为原料的大众食品也逐渐普及,逐渐走进了人们的生活。同时,螺旋藻中丰富而多样的生物活性物质及其营养保健作用也愈发受到重视和青睐。本文详细概述了螺旋藻在抗氧化、增强免疫、降血糖、保肝、降血脂等营养保健作用方面的国内外最新研究成果,指出了营养保健成分的研究主要集中于螺旋藻多糖与藻蓝蛋白,并建议将保健作用的研究更多放到临床研究上来;同时简要介绍了包括酶解法、包埋法和发酵法等在内的常见螺旋藻腥味脱除方法,分析了螺旋藻腥味脱除方面的研究存在的可提升空间,为螺旋藻及其保健产品的研究与开发提供参考。
With the improvement of living condition and enhancement of health consciousness,Spirulina,as a high-protein and all-natural algae,is focused more and more people＇s attention. During the latest several years,these foods with Spirulina ingredient have become more popular in daily life. At the same time,abundant and various bioactivators in Spirulina existed and its nutrition or health care functions also have been be attached great importance to more researchers. In this paper,it discussed that the newest research progress of the main roles of Spirulina, such as antioxidant, enhance of immunity, prevention from cancer, hepatoprotective effect and so on. Meanwhile, it reported that these common methods of removing algae smell in Spirulina,included enzymolysis, covering, fermentation and so on, in order to understand the research development of methods of removing alage smell at present. Above all, it provided a guideline for the further studying and application of Spirulina.
出处
《中国实验方剂学杂志》
CAS
CSCD
北大核心
2017年第2期213-219,共7页
Chinese Journal of Experimental Traditional Medical Formulae
基金
广西壮瑶药协同创新中心基金项目(zyxt[2015]-02)
广西壮瑶药协同创新中心项目(桂教科研[2013]20号)
广西壮瑶药重点实验室项目(桂科基字[2014]32号)
广西重点学科(壮药学)项目(桂教科研[2014]14号)
"中药创新理论与药效研究"八桂学者项目(广西第二批八桂学者项目)
关键词
螺旋藻
营养保健
脱腥味
抗氧化
降血糖
保肝
Spirulina
nutrition and health
removing alage smell
antioxidant
hypoglycemic
protecting liver
