食品功能性成分降血脂作用机理研究进展

Progress in Research on Hypolipidemic Mechanisms of Functional Food Components

高脂饮食的摄入打破了体内脂质代谢平衡,是目前高脂血症患者数量急剧增加的原因之一。具有降血脂功效的食品很多,其功能成分主要为膳食纤维、多糖类、多酚类、生物碱类、皂苷等。本文综述了食物中常见的具有降血脂作用成分的功效及其作用机制的最新研究进展,为降血脂研究及功能食品的开发提供参考。

Increased intake of high-fat diets, disturbing the metabolic balance of liposomes in the body, is one of the major reasons for the dramatic increase in the prevalence of hyperlipidemia. On the other hand, many foods exert lipid-lowering effects through their functional components such as dietary fiber, polysaccharides, polyphenols and steroidal saponins and alkaloids. Herein, we review the latest progress in the study of the hypolipidemic effect and mechanisms of functional food components, aiming to provide a reference for future development and utilization of hypolipidemic natural products.