功能性食品中的化合物  

The Compound in Functional Food

作　　者：尹红 

出　　处：《中外食品》2005年第2期12-16,16,共5页Food global industry

摘　　要：The main factor why the customers have more and more interest in the functional food is that these prod- ucts can increase their strength and energy in order to respond the pressure of modern life style, counteract the damage resulted by the unhealthy food habit, control the weight (in many industrial countries the weights of nearly 50% of the population exceed the standard), avoid the occurrence of degeneration diseases (for example, it results in the heart disease, apoplexy, cancer and diabetes of 2/3 death rate), make up the influ- ence resulted by lacking exercises and reserve the youth.The main factor why the customers have more and more interest in the functional food is that these prod- ucts can increase their strength and energy in order to respond the pressure of modern life style, counteract the damage resulted by the unhealthy food habit, control the weight (in many industrial countries the weights of nearly 50% of the population exceed the standard), avoid the occurrence of degeneration diseases (for example, it results in the heart disease, apoplexy, cancer and diabetes of 2/3 death rate), make up the influ- ence resulted by lacking exercises and reserve the youth.

关 键 词：功能性食品 食物纤维 寡果糖 植物甾醇 类胡萝卜素 类黄酮 

分 类 号：TS202[轻工技术与工程—食品科学]