摘要
研究证实,油脂和富含脂质的食品极易在胃肠道消化过程中发生氧化反应,产生的丙二醛、4-羟基-2-己烯醛(4-HHE)等氧化产物能够对机体造成健康危害。本文对胃肠道消化过程中脂质氧化反应的影响因素、健康危害及植物多酚、类黑精等食品组分干预作用等方面的研究进展进行综述,以期为通过改善膳食结构等途径减少胃肠道消化过程中脂质氧化反应造成的健康危害提供参考。
Many studies have indicated that the oxidation of lipid and high-fat foods may occur during the gastrointestinal（GI） digestion itself and the lipid oxidation products, such as malondialdehyde ,4-hydroxy-2-hexenal, and so on, can lead to serious health problems. Research progress on the influencing factors and health hazards of lipid oxidation in G! digestion were systematically reviewed in this article, the inhibitory effects of food component including plant polyphenols and melanoidins were also discussed. This paper will provide theoretical basis for further research on controlling the health hazards of lipid oxidation in GI digestion by diet optimization.
作者
刘秀妨
刘胜男
马云芳
申瑞玲
白艳红
张华
相启森
LIU Xiu-fang LIU Sheng-nan MA Yun-fang SHEN Rui-fing BAI Yan-hong ZHANG Hua XIANG Qi-sen(College of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou 450002, China Henan Collaborative Innovation Center for Food Production and Safety,Zhengzhou 450002, China)
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第21期330-335,共6页
Science and Technology of Food Industry
基金
国家自然科学基金(31501491)
河南省科技厅重大专项(141100110800)
郑州轻工业学院博士科研基金资助项目(2013BSJJ079)
关键词
胃肠道
消化
脂质氧化
健康危害
gastrointestinal tract
digestion
lipid oxidation
health hazards
