摘要
发酵大豆制品是人类饮食生活中的重要组成部分,已有几千年的发展历史,在亚洲许多国家被广泛食用,并逐渐得到世界其他国家的喜爱,是药食两用资源。大豆本身具有丰富的营养成分,经过发酵后这些营养物质衍生出许多具有药理活性的物质,这些发酵食物提供的营养价值反而远远超过了其最初的食物材料。本文对近年来发酵大豆制品的药理活性研究进行综述,为其药理作用研究和进一步的开发利用提供参考。
Fermented soybean products are an important part of human diet,which has a history of thousands of years.It is widely used in many Asian countries and gradually loved by other countries in the world.It is a dual-purpose resource of medicine and food.Soybean itself is rich in nutrients.After fermentation,many bioactive substances are derived from these nutrients.The nutritional value of fermented foods far exceeds that of their original food materials.
作者
吴易武
吴小刚
蒋先志
白冠辉
张志勇
余邦伟
WU Yiwu;WU Xiaogang;JIANG Xianzhi;BAI Guanhui;ZHANG Zhiyong;YU Bangwei(Center for Drug Research and Development/ClassⅢLaboratory of Modern Chinese Medicine Preparation,State Administration of Traditional Chinese Medicine of the P.R.C/Key Laboratory of modern Chinese medicine of Education Department of Guangdong Province,Guangdong Pharmaceutical University,Guangzhou 510006,China;Guangdong Zhengdangnian Biotechnology Co.,Ltd,Guangzhou 511453,China)
出处
《广东药科大学学报》
CAS
2020年第5期743-746,共4页
Journal of Guangdong Pharmaceutical University
基金
国家自然科学基金项目(81403074)。
关键词
发酵大豆制品
药理作用
活性成分
fermented soybean products
pharmacological effects
active ingredients
