摘要
L-茶氨酸与γ-氨基丁酸皆具有降血压、提高记忆力、改善睡眠等多种生理功能,且被卫生部批准为新食品原料,在食品、保健和医疗领域中有重要的应用价值。本文就两者在代谢途径、功能、法规、应用等方面进行了分析和比较,为功能食品的开发提供一些理论参考。
L-theanine andγ-aminobutyric acid both have many physiological functions, such as lowering blood pressure, improving memory and bettering sleeping. Thus they have important application values in food, healthcare and medical fields. In China, they have been approved by the Ministry of Health as new food ingredients. The metabolic pathways, functions, regulatory requirements and applications were summarized and compared in this paper to provide some theoretical reference for the development of functional food.
出处
《食品与药品》
CAS
2016年第6期432-436,共5页
Food and Drug
基金
"十二五"863计划(糖质资源高效生物利用关键技术研究
编号2013AA102102)
南通科技创新计划(生物技术和新医药专项
编号AS2014005)
