食品中抗氧化物质的保存和摄入策略

Strategies for the Preservation and Intake of Antioxidants in Foods

本文探讨了促进人体健康的食品中抗氧化物质摄入策略,通过分析食品加工、储存条件以及个体差异等因素对抗氧化物质含量和生物利用度的影响,提出了优化食品加工工艺、改善储存环境以及个性化膳食搭配等策略。这些策略有助于最大限度地保留食品中的抗氧化物质,提高人体对这些物质的吸收利用率,从而更好地发挥其促进健康的作用。

This article explores the intake strategies of antioxidant substances in food that promote human health.By analyzing the effects of factors such as food processing,storage conditions,and individual differences on the content and bioavailability of antioxidant substances,strategies such as optimizing food processing technology,improving storage environment,and personalized dietary combinations are proposed.These strategies help to maximize the retention of antioxidant substances in food,improve the absorption and utilization of these substances by the human body,and thus better play their role in promoting health.