植物油脂保健作用研究进展

本文对油脂中脂溶性成分的保健作用，油脂中的脂肪酸主构成对心血管疾病的影响以及果蔬植物油脂的防衰抗癌效果等方面的研究进展进行了比较系统的述评。提出生物膜的流动性膜中脂溶性刚性物质和晶性物质的动态代谢强度和富积度是心血管疾病和细胞功能衰退，组织衰老的主要致因。     

芝麻油的功能性成分

1前言各种植物油的功能性受原料种子脂质的脂肪酸组成和溶于油中脂溶性成分的影响。油脂中的脂溶性成分有甾醇、三萜烯酸、类胡萝卜素、酚类等。酚类大多和生育酚、酚羧酸类一样，具有抗氧化性。油脂在含大量不饱和脂肪酸后很容易氧化，而在含大量抗氧化性酚类等脂溶性成分后不     

原花色素的酶法改性及在油脂中的抗氧化性研究

原花色素是一类具有C_6—C_3—C_6结构的多酚类物质,具有抗氧化、抗癌、预防和治疗心血管疾病等作用,但原花色素脂溶性差,阻碍了其在油脂行业等领域的应用。试验利用羧基酯化酶催化原花色素与乙酸乙烯酯反应,得到乙酰基修饰的脂溶性原花色素。之后将修饰后的原花色素添加到大豆油中,考察其溶解性和抗氧化性。结果表明,修饰后的原花色素在油脂中具有良好的溶解性。同时,改性原花色素在油脂中的抗氧化性要高于未改性原花色素和BHT,但略低于TBHQ。     

香榧果实生长后期油脂及脂溶性活性物质的动态变化规律北大核心CSCD

为探究香榧果实生长后期油脂及脂溶性活性物质的动态变化规律,以20年生香榧为研究对象,分析测定了香榧果实生长后期种仁中油脂含量、香榧籽油中脂肪酸组成及脂溶性活性物质(角鲨烯、菜油甾醇、豆甾醇、β-谷甾醇、α-生育酚、β-生育酚)的动态变化规律,构建了香榧果实生长后期香榧籽油中脂溶性活性物质的动态积累模型。结果表明:在香榧果实生长后期种仁中油脂含量由(35.65±0.02)%增长为(54.50±0.01)%,脂肪酸组成比例变化显著,其中油酸增幅最大;角鲨烯和植物甾醇含量呈下降趋势,生育酚呈增长趋势,完熟前变化趋势均变缓;香榧果实生长过程中香榧籽油中角鲨烯、豆甾醇、β-谷甾醇含量的动态积累模型符合倒数函数方程,菜油甾醇及生育酚含量的动态积累模型符合多项式函数方程。综上,香榧果实生长后期,种仁中油脂含量增加,脂溶性活性成分均处于动态变化中。     

浅谈磷脂的性质及用途

磷脂是一种脂溶性物质，又是一种亲水性物质。其存在于油脂中既影响油品质量，但同时又具有很多的用途及很大的经济价值。     

芝麻油功能性成份

<正>植物油对人体功能性往往取决于油料脂肪酸组份及溶于油内脂溶性成份。油脂的脂溶性成份常有甾醇、三萜系醇,类胡萝卜素及酚类物质等,酚类物大多数系为具有抗氧化性生育酚和酚羧酸之类化合物。油脂若含有不饱和脂肪酸多,易被氧化;但油内若含有脂溶性抗氧化酚类物质,则不易被氧化。 芝麻油不仅是种芳香独特风味油,而且,油内含有与甾醇,生育酚不同的脂溶性抗氧化木聚糖类物质,赋予芝麻油具有特殊功能性。芝麻     

甘油二酯的代谢机制及营养功能研究进展

油脂是人体主要的三大营养素之一，合理膳食油脂对人体供能、提升免疫功能、维持神经和生理活性提供了保障。甘油三酯(TAG)作为食用油脂主要成分，在消化代谢后容易转化为储能脂肪，使机体负担较大。甘油二酯(DAG)是一种天然TAG替代脂，被证明具有多种营养功能。旨在为DAG作为新型健康油脂的应用提供理论基础，综述了DAG的代谢机制以及DAG主要的营养功能。DAG具有和TAG相似的理化性质，由于代谢途径与TAG的差异以及可以调控与脂肪氧化相关基因的表达，使DAG具有促进脂肪氧化、抑制体质量增加、降低内脏脂肪含量、改善血清胆固醇、调节血糖、降低血脂等多种功能。DAG的摄入可有效降低代谢综合征和心血管疾病发生的风险。     

醋蛋液与人体健康

醋蛋液是传统的食疗保健品,是一种营养价值较高高的的饮饮品品,,具具有有康康复复、、治治疗疗、、预预防防三三效效合合一一的的功能。醋蛋液液具具有有提提高高免免疫疫力力、降降血血脂脂、抗抗氧氧化化、降降血血压压、补钙、防治心血管疾病、治疗扁平疣等保健作用。以国内外研究结果为依据,对醋蛋液的成分、保健功效进行综述,为深入研究醋蛋液成分、保健作用、开发防治高血压和心血管疾病等一系列具有医疗保健作用的药品和食品提供参考。     

关于仿生膜制备的若干思考

近年来随着分子生物学和细胞生物学不断发展,各领域多种学科相互交融来研究生物膜制作技术,已经成为现代尖端研究的发展方向。众所周知生物膜的基本结构是脂双层结构,这种结构可保证细胞内各部分的结构有机排列组合。其担负着运输物质、交换能量、调节代谢、交换信息,分子或细胞甄别等多项复杂任务。由此可见,生物膜是生命发展变化中诸多实时变化的基本单元。生命中物质输送、能量交换和信息传递都和生物膜双层脂膜结构密不可分,生物膜和仿生膜的研究具有重要的现实意义,特别是膜的制备方面的相关问题。文章从多种途径,研究仿生膜制备的方法,列举了具体的制作过程,具有极大的现实指导意义,总之,寻找新的仿生膜合成方法是现代科学家们面临的一项紧迫而又艰巨重要的任务,可以说,仿生膜制备方法的发展是仿生膜发展的源泉。     

大豆异黄酮及生理活性物质和分类加工

近代医学研究结果表明，植物黄酮类化合物是重要的生理活性物质，具有捕获游离基、抑制血小板活化因子(PAF）、促进血液循环及脑代谢等功能。在大豆中，除了富含蛋白质、油脂、磷脂等营养物质外，尚有许多生理活性物质，如大豆异黄酮、低聚糖、植物固醇、大豆皂甙、植酸、蛋白酶抑制剂等。因此，引起人们的极大兴趣。本文就大豆异黄酮及其保健作用，大豆综合利用和分类加工等内容进行探讨，并对当前大豆利用中存在的问题指出解决途径，旨在从理论的角度分析综合利用大豆资源，提高其价值。     

How does high DHA fish oil affect health? A systematic review of evidence

The health benefits of fish oil, and its omega-3 long chain polyunsaturated fatty acid content, have attracted much scientific attention in the last four decades. Fish oils that contain higher amounts of eicosapentaenoic acid (EPA; 20:5n-3) than docosahexaenoic acid (DHA; 22:6n-3), in a distinctive ratio of 18/12, are typically the most abundantly available and are commonly studied. Although the two fatty acids have traditionally been considered together, as though they were one entity, different physiological effects of EPA and DHA have recently been reported. New oils containing a higher quantity of DHA compared with EPA, such as fractionated and concentrated fish oil, tuna oil, calamari oil and microalgae oil, are increasingly becoming available on the market, and other oils, including those extracted from genetically modified oilseed crops, soon to come. This systematic review focuses on the effects of high DHA fish oils on various human health conditions, such as the heart and cardiovascular system, the brain and visual function, inflammation and immune function and growth/Body Mass Index. Although inconclusive results were reported in several instances, and inconsistent outcomes observed in others, current data provides substantiated evidence in support of DHA being a beneficial bioactive compound for heart, cardiovascular and brain function, with different, and at times complementary, effects compared with EPA. DHA has also been reported to be effective in slowing the rate of cognitive decline, while its possible effects on depression disorders are still unclear. Interestingly, gender- and age- specific divergent roles for DHA have also been reported. This review provides a comprehensive collection of evidence and a critical summary of the documented physiological effects of high DHA fish oils for human health.     

HEALTH PROMOTING CONSTITUENTS IN PLANT DERIVED EDIBLE OILS

Of all the edible oils, only that produced from olives has had its health attributes studied in detail. For maximum nutritional benefit, an edible oil should contain minimal levels of saturated fats, especially lauric and myristic acids and minimal levels of trans fatty acids. If the oils are not to be heated repeatedly and if they contain high levels of antioxidants, they should contain omega-3 and possibly omega-6 polyunsaturated fatty acids. The fatty acid profile should be dominated by monounsaturated fatty acids. Secondary products which act as antioxidants including polyphenols, proanthocyanidins, tocopherols and carotenoids increase the shelf-life of oils, reportedly reduce cardiovascular disease and provide some anticarcinogenic properties. More research is also required, but there is evidence that phytosterols and squalene are also beneficial components of edible oils. Selection and breeding can be used to increase the desirable components of edible oils. Geographic, culture and environmental factors can influence the properties of the oil produced by crops, and methods of processing can greatly reduce the levels of health promoting components. Despite the current anti-GMO sentiments, biotechnology should be used both in the development of plant cultivars which produce nutritional oils and in processing to maximize the desirable components.     

Impacts of fat from ruminants' meat on cardiovascular health and possible strategies to alter its lipid composition

In the last few decades there has been increased consumer interest in the fatty acid (FA) composition of ruminant meat due to its content of saturated FAs, which have been implicated in diseases associated with modern life. However, recent studies have questioned the recommendations to reduce intake of fat, saturated FAs and cholesterol as a means of reducing the risk of cardiovascular disease. Interestingly, ruminant meat has some bioactive lipids such as C18:1t11 and C18:2 c9, t11 which have been reported to have positive effects on human health. In order to improve muscle fat composition from a human health standpoint, oilseeds, plant oils and marine oils can be used in ruminant diets. On the other hand, molecular mechanisms play an important role in the alteration of the FA composition of muscle fat. Genetics offer a wide range of possibilities for improvement of muscle fat composition by identifying different loci underlying the expression of quantitative traits. While significant progress has been made in characterizing the influence of diet on the FA composition of ruminant meat, the use of genetic tools can favor genotypes that could maximize their genetic potential through the diet. © 2016 Society of Chemical Industry     

Health impacts of different edible oils prepared from coconut (Cocos nucifera): A comprehensive review

BackgroundEdible oils, preferably plant origin are rich sources of fatty acids and other lipophilic antioxidants to the body. Among these, oils derived from the coconut kernel (Cocos nucifera) are widely used in India and the Asia Pacific, which includes copra oil (CO), virgin coconut oil (VCO) and refined, bleached and deodorized (RBD) oil. Based on the mode of preparation, their composition and biological effects vary.Scope and approachThis review compares the physicochemical and biological properties of coconut oils prepared by different methods. The metabolism of coconut oil and its predominant content lauric acid is also explained. This review emphasizes the use of VCO in the prevention and amelioration of several degenerative diseases, including cardiovascular disease and cancers, over CO or RBD oils.Key findings and ConclusionThere are no evident differences in the fatty acid profiles of CO, VCO and RBD oils. However, they differ in their polyphenol contents, which are reported to be high in VCO, possibly due to less harsh treatment during its preparation. Various epidemiological and clinical reports indicating the health risk of coconut oils could be pertinent to the data on the individuals consumed CO/RBD oil, which lacks polyphenols. Whereas, VCO have antioxidant, anti-inflammatory, lipid-lowering and cytoprotective efficacies, which may be attributed to its higher polyphenolics. Further, emerging studies have indicated that hot-extracted VCO (H-VCO) have a pharmacological advantage over VCO prepared by fermentation. At this juncture, further explorations on the biopharmaceutical potential of VCO have to be undertaken through clinical studies.     

瓜蒌活性成分作用机制研究进展

瓜蒌是一种葫芦科栝楼属多年生攀缘草本植物，其果实、种子、皮、根富含多糖、氨基酸、黄酮、蛋白质等活性成分，具有改善心血管系统疾病、抗肿瘤、抗氧化、抗衰老、增强免疫等多种功效。近年来，越来越多的研究聚焦于揭示瓜蒌活性成分的药理学作用机制，以期深入了解其在健康维护和疾病防治中的潜力。因此，本综述从瓜蒌果实、种子、皮、根的活性成分及其作用机制方面进行总结，突出其在免疫调节、抗氧化、抗炎症、抗癌、降血糖和心血管健康等方面的重要作用，旨在为瓜蒌各药用部位的资源利用及其在保健食品和药品开发方面，提供一定的理论依据。     

油基脂肪替代物在香肠制品中应用的研究进展

香肠加工中普遍存在脂肪过剩的问题。具有高n-3脂肪酸含量的植物油因能够降低心血管疾病的风险而成为一种极具潜力的脂肪替代物,通过用植物油部分替代动物脂肪来改善香肠中饱和脂肪酸、不饱和脂肪酸及胆固醇的比例,能提高香肠制品的营养品质,更符合人们对健康和营养的追求理念。本文主要针对天然油、预乳化油和凝胶油3 类以食用油为物理基础的脂肪替代物对香肠加工、营养、感官和安全的影响等进行论述,并就其目前在香肠降脂方面的研究进展进行了总结,同时展望其未来研究方向,旨在为提高新型减脂香肠产品的综合品质和制备技术提供思路。     

L-Theanine: properties, synthesis and isolation from tea

Theanine is a non-protein amino acid that occurs naturally in the tea plant (Camellia sinensis) and contributes to the favourable taste of tea. It is also associated with effects such as the enhancement of relaxation and the improvement of concentration and learning ability. It is also linked with health benefits including the prevention of certain cancers and cardiovascular disease, the promotion of weight loss and enhanced performance of the immune system. Thus, there has been a significant rise in the demand for theanine. While theanine has been chemically and biologically synthesised, techniques to isolate theanine from natural sources remain an important area of research. In this review article, the properties and health benefits of theanine are summarised and the synthesis and isolation of theanine are reviewed and discussed. Future perspectives for the isolation of theanine from natural sources are also outlined.     

高温加热对植物油脂品质的影响

本文对几种常见植物油（大豆油、花生油、菜籽油、芝麻油）进行微波加热和常规加热处理，然后测其酸价和过氧化物值，与未加热的样品进行比较；结合气相色谱法测定植物油的脂肪酸组成，考察了高温加热对植物油脂品质的影响。并研究了生育酚（ＶＥ）对油脂加热过程中品质的影响。实验结果表明：两种加热方法都会使植物油的酸价和过氧化物值升高，而微波加热条件下两指标的升高是常规加热条件下的两倍左右；ＶＥ对延缓植物油脂品质下降有一定的作用。     

Coffee consumption and disease correlations

Coffee is one of the most widely consumed beverages in the world. It has primarily consumed due to its stimulant effect and unique taste since the ancient times. Afterwards, its consumption has been historically associated with a lower risk of some diseases such as type 2 diabetes mellitus, obesity, cardiovascular disease and some type of cancer and thus it has also consumed due to health benefits. It contains many bioactive compounds such as caffeine, chlorogenic acids and diterpenoid alcohols which have so far been associated with many potential health benefits. For example, caffeine reduces risk of developing neurodegenerative disease and chlorogenic acids (CGA) and diterpene alcohols have many health benefits such as antioxidant and chemo-preventive. Coffee also have harmful effects. For example, diterpenoid alcohols increases serum homocysteine and cholesterol levels and thus it has adverse effects on cardiovascular system. Overall, the study that supports the health benefits of coffee is increasing. But, it is thought-provoking that the association with health benefits of coffee consumption and frequency at different levels in each study. For this reason, we aimed to examine the health effect of the coffee and how much consumption is to investigate whether it meets the claimed health benefits.     

西双版纳12种食用香料植物精油抑制炎症因子NO活性研究

为了进一步寻找新型高效抗炎药物,本实验选取西双版纳地区12种香料植物,采用水蒸汽蒸馏法提取精油,以脂多糖(Lipopolysaccharides,LPS)刺激RAW264.7细胞,用MTS试剂盒评估细胞活力、Griess试剂盒评估NO产生水平。通过GC-MS联用技术对具有显著抑制作用的精油进行成分分析。结果表明:蒜香藤精油在浓度为0.004%及0.005%时对细胞活力有显著的抑制作用,马来树胡椒精油在浓度为0.005%时,对细胞活力有显著的抑制作用,其他精油在0.001%~0.005%浓度范围内对细胞活力无显著影响或有一定的促进作用;马来树胡椒、锡兰肉桂、清香木、毛叶丁香罗勒、蒜香藤和水香薷具有显著(p<0.0001)的抑制NO产生作用,且其抑制炎症因子NO活性结果由强至弱为:马来树胡椒 > 水香薷 > 锡兰肉桂 > 清香木 > 蒜香藤 > 毛叶丁香罗勒,其中马来树胡椒抑制NO率最强为43.68%,除毛叶丁香罗勒精油外,其余抑制活性均优于阳性对照地塞米松;通过GC-MS对六种精油成分进行分析发现,精油成分以烯烃为主。六种精油抑制炎症因子NO产生作用虽然存在差异,但作为一种新型天然抑制炎症NO的材料在药用及功能食品等方面具有较大的潜力。