藜麦营养功能成分及生物活性研究进展

被引：285

作者：

魏爱春 ^{[1
,2
]}

杨修仕 ^{[2
]}

么杨 ^{[2
]}

刘浩 ^{[2
]}

秦培友 ^{[2
]}

赵德刚 ^{[1
]}

李怡 ^{[2
]}

任贵兴 ^{[2
]}

机构：

[1] 贵州大学生命科学学院

[2] 中国农业科学院作物科学研究所

来源：

食品科学 | 2015年 / 36卷 / 15期

关键词：

藜麦; 营养成分; 功能成分; 生物活性;

D O I：

暂无

中图分类号：

TS201.4 [食品营养学];

学科分类号：

083206 [食品营养];

摘要：

藜麦是适宜人类食用的全营养食品,不仅含有丰富的蛋白质、淀粉、VB1、叶酸、矿物质(Ca、Zn、Fe)等营养物质,还含有多酚、黄酮、芦丁、槲皮素、异槲皮素、皂苷等功能成分,具有抗氧化、抗炎、降血糖、减肥等生理活性。本文综述藜麦的营养功能成分及其生物活性的国内外研究进展,并对其发展应用前景进行展望。

引用

页码：272 / 276

页数：5

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