香辛料生理功能的研究进展

被引：32

作者：

彭林

李明泽

任文瑾

吕娇

刘雄

机构：

[1] 西南大学食品科学学院

来源：

食品与发酵工业 | 2012年 / 38卷 / 02期

关键词：

香辛料; 抗菌消炎; 抗氧化; 抗癌; 生理功能;

D O I：

10.13995/j.cnki.11-1802/ts.2012.02.033

中图分类号：

TS264 [调味品的生产];

学科分类号：

082203 ; 083203 ;

摘要：

香辛料是重要的天然食品添加剂,广泛的应用于食品行业。它不仅具有增进食欲、消除异味、增加香气以及着色的作用,而且对人体具有一定的食疗保健功能。文中综述了香辛料在抗菌消炎、抑制肥胖、抗氧化、防癌、抗癌等方面的生理功能作用。

引用

页码：157 / 162

页数：6

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