全谷物食品对人体健康最重要的营养健康因子  

The most important nutrition and health factors on human health existing in whole-grain food

作　　者：鞠兴荣[1] 何荣[2] 易起达[1] 王茜茜[1] 何海艳[1] 王立峰[1,2] 袁建[1] 

机构地区：[1]南京财经大学食品科学与工程学院江苏省粮油品质控制及深加工技术实验室,南京210003 [2]江南大学食品学院,无锡214122

出　　处：《粮食与食品工业》2011年第6期1-6,16,共7页Cereal & Food Industry

基　　金：国家农业科技成果转化资金项目(2008GB2C100098)

摘　　要：综述了全谷物食品中的营养健康因子及其对人体健康的调节机理,并提出全谷物食品研究过程中存在的主要问题,以推动我国全谷物食品的开发和应用。The nutrition and health factors existing in whole-grain food and their regulatory mechanism to human health were summarized and the main problems in the study of whole-grain food were pointed out to promote the development and application of whole-grain food in China.

关 键 词：全谷物食品 人体健康 营养因子 

分 类 号：TS201.4[轻工技术与工程—食品科学]