摘要
汤在各国的饮食文化中都带有健康调理的色彩,现代临床医学和药效学也验证了部分汤的功效。本文简要回顾了有关汤中存在的纳米颗粒在形成、组成成分和活性实验上的研究结果,展望了汤纳米颗粒的研究能给功效成分筛选和毒理学研究带来的新思路。
Soups are served as folk remedies in various food cultures, some of their efficacies were proved by pharmaceutical studies and clinic trails. Here we briefly review the formation, compositions and bioassays of nanoparticles from soups, predict the studies on soup nanoparticles would provide new perspectives to screening of bioactive compounds and their toxicology studies.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2011年第8期9-15,共7页
Journal of Chinese Institute Of Food Science and Technology
基金
973计划课题(No.2010CB530605)
国家自然基金(No.30973871)
关键词
汤
疗效
纳米颗粒
soup
efficacy
nanoparticles
