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作 者:刘光明[1] 刘庆梅[1] 徐莎莎[1] 高媛媛[1] 张凌晶[1] 曹敏杰[1]
机构地区:[1]集美大学食品与生物工程学院福建省海洋功能食品工程技术研究中心,福建厦门361021
出 处:《中国食品学报》2016年第3期13-22,共10页Journal of Chinese Institute Of Food Science and Technology
基 金:国家自然科学基金重点项目(U1405214);国家自然科学基金面上项目(31171660);福建省科技计划重点项目(2014N0014)
摘 要:近年来食物过敏的发病率持续增高,严重影响了人们的生活质量。与化学药物相比,天然来源的抗食物过敏活性物质具有作用缓和、副作用小、安全等特点。目前报道的抗食物过敏天然活性物质主要来源于益生菌、陆生植物和海藻等。本文概述了食物过敏及其免疫学机理,抗食物过敏评价模型,抗食物过敏天然活性物质及其作用机制,分析了抗食物过敏天然活性物质的发展趋势。In recent years, the prevalence of food allergic diseases has risen, it seriously impacts upon the quality of people's lives. Compared with anti-allergic chemicals, active substances from natural resource get more attention because of the more moderate function, fewer side effect, and safer. Various active substances from natural resource which have the anti-allergic efficacy were derived from probiotics, terrestrial plants, and marine algae. This paper reviewed the immunologic mechanism of food allergy, the evaluation model of anti-food allergic efficacy, the anti-food allergic active substances, and the possible mechanism of anti-food allergic efficacy. The development tendency of the anti-food allergic efficacy of research natural substances was further elaborated.
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