植物性烹饪原料活性成分的保健功能与合理膳食  

VEGETATIVE COOKING RAW MATERIAL ACTIVE CONSTITUENT HEALTH CAREFUNCTION AND REASONABLE MEALS

作　　者：田秀红[1] 闫峰[1] 刘鑫峰[1] 马平芳[1] 王卫民[1] 尹汝龙[1] 

机构地区：[1]河北师范大学职业技术学院．河北石家庄050031

出　　处：《食品研究与开发》2009年第5期142-146,共5页Food Research and Development

基　　金：河北省教育厅自然基金项目(2007126)

摘　　要：植物烹饪原料中的天然活性成分不仅具有营养价值,同时还具有特殊的生理功能,对预防某些疾病有一定的功效,植物性烹饪原料活性成分的这种保健功能越来越多的受到人们的重视。但是有些成分在烹调过程中会发生化学变化,降低活性,因此要注意合理膳食,使之充分发挥作用。The natural active ingredients in plant cooking materials not only has the nutritional value, but also has a special physiological functions. It can prevents some certain diseases. The health care functions of the natural active ingredients in plant cooking materials are attractive more and more people. But some ingredients can have the chemical change in the cooking process, reduces activeness, therefore must pay attention to the reasonable meals, enables it fully to play the role.

关 键 词：植物 烹饪原料 活性成分 保健功能 合理膳食 

分 类 号：R151[医药卫生—营养与食品卫生学]