摘要
菊粉是一种水溶的膳食纤维,近年来,菊粉作为保健食品或食品添加剂得到广泛应用。该文对菊粉多种有益的生物学功能、特定条件下可能存在的风险以及菊粉发挥生物学功能的作用机制进行总结,以期为菊粉作为保健食品、食品添加剂和医用辅料的安全性和有效性提供依据。
Inulin is a water-soluble dietary fiber.In recent years,inulin has been widely used as a health food or food additive.This article summarized the various beneficial biological functions of inulin,the possible risks under certain conditions,and the mechanism of inulin's biological function.The aim was to provided inulin as a basis for the safety and effectiveness of health foods,food additives and medical accessories.
作者
向岑
荣耀
迟明
刘毓超
朱嘉文
郁彭
滕玉鸥
XIANG Cen;RONG Yao;CHI Ming;LIU Yu-chao;ZHU Jia-wen;YU Peng;TENG Yu-ou(College of Biotechnology,Tianjin University of Science and Technology,Tianjin 300457,China;Qinghai Light Industry Institute Co.,Ltd.,Xining 810008,Qinghai,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第19期212-218,224,共8页
Food Research and Development
关键词
菊粉
生物活性
作用机制
降血脂
降血糖
inulin
biological activity
mechanisms
hypolipidemic effects
hypoglycemic action