功能性食品以及其中的功能性成分的最新发现

随着人们生活水平的提高,食品的功能性越来越引起人们的重视。关于食品的功能性的研究也日新月异。本文重点介绍了近几年来引人注目的几种功能性食品及其功能性成分的一些新发现б主要包括大豆、巴西蘑菇、乌饭果、绿菜花等十字花科蔬菜以及柑桔类水果。尤其重要的是例如大豆中的很多成分曾经被认为不利于风味必须在加工中除去,而现代的研究表明了这些物质具有很好的功能性。

Functionality of food staff is arousing the attention of many researchers. Great progresses have been made in this field. Some kind of functional foods and functional components, including soybean, Agaricus blazei Murill, blueberry, brochure and legume, are introduced in this paper. Especially for soybean, many components such as isoflavones, which were considered as unfavorable substances, now were found to have excellent functionality.