食品中抗肥胖成分的最新研究进展  

The New Research about Anti-obesity Components in Food

作　　者：李磊[1] 周昇昇[2] 

机构地区：[1]河南牧业经济学院食品系,河南郑州450044 [2]河南省疾病预防控制中心公共卫生研究所,河南郑州450016

出　　处：《食品研究与开发》2016年第13期220-224,共5页Food Research and Development

摘　　要：随着生活方式的改变和饮食结构的变化,食物摄入量增加、能量支出减少和脂肪代谢紊乱造成肥胖和超重的流行。肥胖已经成为发展中国家的公共卫生问题,研究食品中的抗肥胖成分(如甘油二酯和共轭亚油酸)的作用机理,把抗肥胖功能性食品的开发集中于减少能量的摄入(如降低食品的能量密度或减少食物的摄入)或增加能量的消耗(促进新陈代谢),将成为食品研究与开发的重点。With the change of lifestyle and diet, obesity and overweight were prevalence caused by increased food intake, reduced energy expenditure and fat metabolism disorder. Obesity has become a public health problem in developing countries.The research about the anti-obesity food ingredients （such as diglycerides and conjugated linoleic acid） mechanism of action, develop anti-obesity functional food focused on decrease energy intake （such as lowering energy density of foods or reducing the food intake） or increasing energy expenditure （stimulation of thermogenesis ） will become new food research and development focus

关 键 词：肥胖 功能性食品 荷尔蒙 

分 类 号：TS201.4[轻工技术与工程—食品科学]