食品中嘌呤的降低方法及低嘌呤产品研究进展

Research Progress of Methods of Purine Reduction and Low Purine Products in Food

嘌呤代谢紊乱是引起人体内诸如痛风、肾衰竭等一系列病理表征的重要因素之一。人体从食物中摄取的嘌呤虽少但却几乎都转变成为了诱发痛风、肾衰竭等病症发作的有害物质,因此研发低嘌呤产品具有重要的营养健康价值。以降低高嘌呤食物中的嘌呤为出发点,论述国内外低嘌呤产品的研究进展,并对常见的降嘌呤方法进行分析论述。为低嘌呤产品以后的进一步研究提出了建议。

Purine metabolic disorder is one of the important factors that cause a series of pathological characterizations such as gout and kidney failure in the human body.Although the human body ingests less purine from foods,it almost turns into a harmful substance that induces the onset of symptoms such as gout and kidney failure.Therefore,research and development of low purine products has important nutritional and health value.Based on the reduction of purine in high purine foods,discussed the research progress of low purine products at home and abroad,and analyzed the common methods of reduce purine.Some suggestions for further research of low purine products were put forward.