全麦糙米营养成分及其与慢性病关系的研究进展

Research progress of nutrient compositions of whole wheat and brown rice and their relationship with chronic diseases

随着经济发展和国民营养健康意识逐渐增强,健康已成为人们生活的重要主题。全麦和糙米中富含酚酸、烷基间苯二酚、植物甾醇、母育酚、γ-谷维素等对人体健康有益的生物活性物质,研究发现这些生物活性物质中的抗氧化功能因子具有高度氧化性的自由基还原,能够终止自由基连锁反应,起到清除或抑制自由基的目的,表现出较强的DPPH·、·OH、O_(2-)·清除力和较强的还原力、Fe^(2+)螯合力,长期食用糙米和全麦,能够有效的减少心血管疾病、糖尿病、癌症、便秘等的发病率,对人类的健康十分有利。本文就全麦与糙米的营养及生物活性物质的组成、含量及生物功能以及他们与预防慢性病关系的研究进展进行了综述,旨在为提高全麦和糙米在膳食中的摄入提供科学依据。

With the development of economy and national health care consciousness, health has become an important topic of people＇s life. Whole wheat and brown rice are rich in bioactive substances such as phenolic acids, alkylresorcinols, phytosterols, phenol and γ-oryzanol, etc, which are beneficial to human health. It was reported that the antioxidant function factors of these bioactive substances in highly oxidizing free radicals reduction, could terminate free radical chain reaction, and remove or inhibit free radicals, showing strong DPPH·, ·OH and O2^-· radical scavenging capacity, strong reducing power, and Fe2＋ chelating ability. Long-term consumption of brown rice and whole wheat could effectively reduce the incidence rate of cardiovascular disease, diabetes, cancer and constipation,. In this paper, the progress of compositions, contents and biological functions of whole wheat and brown rice and their relationship with preventing chronic diseases were summarized, aiming at providing scientific basis for improving whole wheat and brown rice in dietary intake.