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0亟待开发利用的家畜血液资源 总被引:1,自引:0,他引:1
家畜血液是具有很高营养保健价值的宝贵资源,它的综合开发利用尚为空白。本文通过分析血液的生理特性和营养特性,论述血液资源综合开发利用的价值和意义,并介绍血资源开发的概况及发展趋势。 相似文献
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可食用昆虫作为补充食品,为农村地区的人口提供了重要的营养、经济和生态价值。本文综述了可食用昆虫资源的研究进展,包括可食用昆虫资源的利用历史、在全球的种类与分布、东西方国家对此的态度倾向等,并根据目前的现状,就可食用昆虫食品的开发利用提出了一些合理化的建议。 相似文献
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动物血液作为畜禽屠宰及加工的主要副产物,富含蛋白质、微量元素、矿物质、激素、维生素、酶类等多种功能成分,营养价值较高。其中,蛋白质作为动物血液的主要营养成分,占动物全血含量的10%~20%,其氨基酸组成丰富,富含赖氨酸,是一种优质的动物蛋白资源,素有“液态肉”之称,具有广阔的开发应用前景。本文主要综述动物血液蛋白质的研究进展及开发应用现状,重点总结了近年来以动物血液蛋白为原料开发的具有特定生理功能的生物活性肽,如抗氧化肽、抗菌肽、免疫调节肽、抗癌肽、降血压肽、抗糖尿病肽等,对活性肽的结构、序列及活性功能进行系统阐述,并对动物血液蛋白实际应用中出现的问题以及未来发展趋势进行展望,旨在为动物血液蛋白的高附加值开发利用提供参考。 相似文献
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血液是肉类工业中丰富有用的副产物,家畜血液含有丰富的营养物质,尤其是蛋白质,其含量可与瘦肉相媲美,因此血液在西方素有"液体肉"之称,具有很好的利用价值.我国是世界上畜血资源最为丰富的国家,但由于牲畜屠宰比较分散、检疫较困难、以及技术水平低等原因,使我国血液的利用率很低,除极少一部分以血粉形式供作饲料外,其余均以污水形式排放,不仅使大量宝贵营养资源浪费,而且造成严重环境污染.本文对畜血的营养价值和利用情况进行了综述. 相似文献
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Blood has traditionally been used as a high protein ingredient in both human food and animal feed, with resulting economic, environmental and nutritional benefits. However, potentially serious health and safety issues related to blood consumption, particularly the risk of pathogenic or harmful metabolic materials, the infectivity of prion diseases, and the presence of identified allergens such as bovine serum albumin (BSA), are causing many consumers to shy away from any product containing either animal blood or ingredients derived from animal blood. Thus, despite the significant volumes of blood produced by slaughterhouses, blood is currently underutilized as a food ingredient. This article reviews the use of animal blood as an ingredient in food intended for human consumption or for animal feed and discusses the related consumer concerns. 相似文献
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Katelyn E. Senkus 《Critical reviews in food science and nutrition》2020,60(17):2874-2886
AbstractThe enterosalivary nitrate-nitrite-nitric oxide (NO) pathway results in systemic generation of NO from dietary inorganic nitrate to promote vasodilation and blood pressure regulation. Commensal bacteria in the oral cavity with nitrate-reducing properties underpin the efficiency of this pathway, as they facilitate the reduction of nitrate to nitrite—a critical activation step preceding NO formation. However, common antibacterial mouth rinses rid the oral cavity of these bacteria and, thus, may have local and systemic consequences. The purpose of this systematic review was to investigate the relationship between mouth rinse use and salivary or plasma nitrates/nitrites, as well as blood pressure. A systematic review was conducted utilizing PubMed and EBSCOhost databases to identify publications evaluating mouth rinse use on salivary and/or plasma nitrate/nitrite concentrations and blood pressure. In addition to inclusion of the aforementioned outcome measures, studies must have been published in scholarly, peer-reviewed journals. Data extraction and quality assessment were independently conducted by the Authors with tools created by the Academy of Nutrition and Dietetics. Methods were registered with the International Prospective Register of Systematic Reviews (CRD42019125081). Eight studies were identified for critical appraisal, including 5 human crossover studies and 3 animal studies with controls, published between 2009 and 2016. All human studies and two of the three animal studies revealed deleterious effects of an antibacterial mouth rinse on at least one of the outcome measures. For example, in human studies comparing antibacterial mouth rinses to control, 5 of 5 studies and 3 of 5 studies reported reduced salivary and plasma nitrite concentrations, respectively, and 4 of 5 studies observed increased blood pressure. Likewise, 2 of 3 animal studies reported reduced plasma nitrite compared to control as well as increased blood pressure. Differential effects on outcome measures were noted in mouth rinses of varying strengths and compositions. Results suggest that the utilization of an antibacterial mouth rinse negatively alters concentrations of salivary and plasma nitrate/nitrite with a concomitant rise in blood pressure. Acknowledging the rising prevalence of hypertension, future research is warranted to develop functional mouth rinses that support oral and cardiovascular health, as well as nutrition interventions to optimize the enterosalivary pathway for blood pressure regulation. 相似文献
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肠道菌群作为机体微生态系统的重要组成部分,其在人类的正常生理活动及疾病发生、发展过程中发挥重要作用。随着对肠道菌群的深入研究,人们发现肠道菌群结构和功能紊乱与多种疾病的发生密切相关。食药用真菌作为一种独特的天然资源, 其主要活性物质—多糖类成分,因具有广泛的生物活性受到国内外研究人员的广泛关注,多糖发挥各类生物活性与其调节肠道菌群之间的联系逐渐被揭示。因此,本文对近年来食药用真菌多糖通过调节肠道菌群发挥各类生物活性进行综述,旨在为食药用真菌多糖的进一步开发利用提供参考。 相似文献
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食用菌具有高蛋白、低糖、低脂肪、富含维生素和矿物质、多种氨基酸并存的营养特点,具有抑制肿瘤、抗病毒、调节免疫、抗衰老、降低胆固醇、降血压、减少尿糖和改善糖尿病症等多方面的医疗保健功能。在功能饮料、保健酒、休闲食品、调味品以及医药工业和化妆品工业等方面具有重大的开发利用价值和广阔的市场前景。 相似文献
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石榴果实中富含对人体有益的营养成分和抗氧化剂,具有很好的保健作用,石榴是一种具有很高食用价值和药用价值的食品。对石榴的化学成分及其保健功能进行了综述,为石榴的进一步开发利用提供依据。 相似文献