蜂蜜营养成分及其功能活性研究进展
Research Progress on Nutritional Composition and Functional Activity of Honey
冀乐 1祁珊珊 2郑红星 2陈思敏 3闫文睿 2胡颖俊3
作者信息
- 1. 陕西理工大学生物科学与工程学院,汉中 723000;陕西省资源生物重点实验室,汉中 723000
- 2. 陕西理工大学生物科学与工程学院,汉中 723000;秦巴生物资源与生态环境省部共建国家重点实验室,汉中 723000
- 3. 陕西理工大学生物科学与工程学院,汉中 723000;陕南秦巴山区资源综合开发协同创新中心,汉中 723000
- 折叠
摘要
蜂蜜约含有181种营养与功能活性物质,这些物质赋予了蜂蜜电导率、淀粉酶活性和pH等物理性质及补中、润燥、止痛和解毒等功效.近年来国内外研究表明,蜂蜜中的多酚类物质在促进人体健康方面显示出了较好的效果,如抗氧化、抗炎、抗菌、保肝解酒和降血压等.而在新冠病毒流行期间,蜂蜜在抗新冠病毒及其缓解症状方面发挥了较好的协助作用,其功能受到科研工作者的广泛关注.该文综述了蜂蜜的基本物质和功能作用,揭示了其在功能食品领域的应用前景,为其在大健康产业应用提供参考.
Abstract
Honey contains about 181 kinds of nutrient and functional active substances,which give honey physical properties such as conductivity,amylase activity and pH,as well as the effects of tonifying,moisturizing,relieving pain and detoxifying.In recent years,studies at home and abroad have shown that the polyphenols in honey have shown good effects in promoting human health,such as antioxidant,anti-inflammatory,antibacterial,hepatoprotective and hangover and blood pressure reduction.During the epidemic of the new coronavirus,honey has played a good role in anti-coronavirus,and its symptoms have been alleviated,so its function has received extensive attention from scientific researchers.In this paper,the basic substances and functional functions of honey are reviewed,and its application prospect in the field of functional food is revealed,so as to provide a reference for its application in the health industry.
关键词
蜂蜜/营养成分/多酚类物质/功能活性/作用机理Key words
honey/nutrients/polyphenols/functional activity/mechanism of action引用本文复制引用
基金项目
陕西省科技厅重点研发项目(2023-YBNY-185)
陕西省科技厅重点研发项目(2024NC-YBXM-179)
陕西省教育厅地方专项(23JC020)
秦巴生物资源与生态环境省部共建国家重点实验室市校共建专项(SXC-2103)
秦巴生物资源与生态环境省部共建国家重点实验室市校共建专项(SXJ-2301)
陕西省秦创原科学家+工程师项目(2023KXJ-255)
出版年
2024
NETL
NSTL
万方数据