摘要
痛风是由单钠尿酸盐晶体诱发的炎症性疾病,引起痛风的原因,除了遗传因素外,长期高嘌呤饮食和尿酸排泄障碍,均可导致高尿酸血症,引发痛风。海鲜产品是消费者喜爱的高蛋白食品,同时也是日常诱发痛风发作的主要食物之一,因此开展降减海鲜嘌呤含量技术研究,开发低嘌呤海鲜产品具有重要的研究意义和市场价值。通过综述相关技术及研究现状,为低嘌呤海产品的产业化生产提供借鉴。
Gout is an inflammatory disease induced by monosodium urate crystals.In addition to genetic factors,long-term high-purine diet and uric acid excretion disorder can lead to hyperuricemia and gout.Seafood is a high-protein food favored by consumers,and it is also one of the main foods that induce gout.Therefore,it is of great significance and market value to carry out technical research on reducing purine content in seafood and develop low-purine seafood products.By summarizing the relevant technologies and research status,this paper provides a reference for the industrialized production of low-purine seafood.
出处
《大众科技》
2022年第7期29-32,共4页
Popular Science & Technology
基金
广西高校中青年教师科研基础能力提升项目(2019KY0332、2022KY0305)
广西重点研发计划(桂科AB21220021)
广西中医药大学海洋药物研究院团队科研专项经费项目子课题(2018ZD005-A12)
广西八桂学者专项经费(05019055)。
关键词
海鲜产品
痛风
嘌呤
尿酸
seafood products
gout
purine
uric acid
