调节血清胆固醇的保健功能食品研究综述  

Review of health functional foods for serum cholesterol-regulating

作　　者：许春平[1] 杨琛琛[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450001

出　　处：《郑州轻工业学院学报（自然科学版）》2014年第1期44-47,共4页Journal of Zhengzhou University of Light Industry:Natural Science

摘　　要：从分析我国近年膳食转型与心血管疾病高发的关联入手,综述了造成血清胆固醇升高的主要因素,以及调节血清胆固醇的天然活性成分及保健功能食品:造成血清胆固醇升高的主要膳食特征为高脂、高热量、低纤维、低碳水化合物;调节血清胆固醇的天然活性成分有HMG-CoA还原酶抑制剂、LDL受体激活剂、NPC1L1抑制剂、Intestinal ACAT抑制剂、胆汁酸再吸收抑制剂、CETP抑制剂;能够调节血清胆固醇含量的保健功能食品有膳食纤维、山楂黄酮、苹果多酚以及荞麦面粉等.Starting from the analysis of the current Chinese dietary transition problem and the relationship with high incidence of the diseasecardiovascular disease, the main factors causing increase in serum choles- terol levels and the cholesterol- regulating nutraceuticals and functional foods was reviewed. The diet characteristics resulted in the increase of serum cholesterol were high-fat, high-calorie, low-carbohydrate and low fiber compounds. The natural compounds for serum cholesterol regulation were HMG-CoA reduc- tase inhibitors, LDL receptor activators, NPC1 L1 competitors, intestinal ACAT inhibitors, bile acid re-ab- sorption inhibitor/bile acid binding resin and CETP inhibitors. The cholesterol-regulating functional foods included dietary fibers, hawthorn flavonoids, apple polyphenols, buck wheat, etc.

关 键 词：血清胆固醇 心血管疾病 膳食转型 保健品 功能食品 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]