| 纳豆的特异性保健功效因子研究进展 |
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| 引用本文： | 彭亮,覃光球. 纳豆的特异性保健功效因子研究进展[J]. 中国食物与营养, 2013, 0(10): 65-69 |
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| 作者姓名： | 彭亮 覃光球 |
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| 作者单位： | 广西壮族自治区疾病预防控制中心,南宁530028 |
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| 摘 要： | 纳豆含有多种营养素以及生物活性物，这些营养素和生物活性物有一部分来源于纳豆的原料大豆，另一部分在纳豆菌发酵大豆的过程中产生，本文对纳豆特异性保健功效因子的研究近况进行综述，旨在客观地评价纳豆的保健功效，指导消费者理性看待纳豆产品。
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| 关 键 词： | 纳豆 保健 功效因子 |
Research Progress in Special Components of Natto |
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| PENG Liang,QIN Guang-qiu. Research Progress in Special Components of Natto[J]. Food and Nutrition in China, 2013, 0(10): 65-69 |
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| Authors: | PENG Liang QIN Guang-qiu |
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| Affiliation: | (Guangxi Autonomous Regional Center for Disease Control and Prevention, Nanning 530028, China) |
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| Abstract: | Natto contains various kinds of numerous nutrients originating from both soybeans as well as from intact cells and metabolites of Bacillus subtilis and many of these have biological activity. This paper summarized the recent research progress in its bioactive substances to evaluate the health care effects of natto objectively. |
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| Keywords: | natto health care bioactive substances |
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