特种植物油脂新食品原料的营养生理功效比较研究  

The comparative study on the nutritional physiological functions in the special vegetable oils of the novel food

作　　者：史瑞雪[1] 王惠玲[2] 

机构地区：[1]西安电子科技大学附属中学,西安710065 [2]西安医学院,西安710021

出　　处：《粮食与食品工业》2016年第6期13-19,共7页Cereal & Food Industry

摘　　要：现代医学和营养学的研究表明,特种植物油脂新食品原料主要含有亚油酸、亚麻酸等多不饱和脂肪酸,以及V_E、植物甾醇、角鲨烯、矿物元素等非脂肪类活性成分,具有辅助降血脂、降血压、抗氧化、抗衰老、抗肿瘤、抗动脉粥样硬化、抗炎、抗疲劳等生理功效,可广泛应用于营养健康食用油、保健食品等领域。通过综述近期国内外有关文献,本文论述了13种特种植物油脂新食品原料的脂肪酸组成及其营养生理功效,以期为特种植物油脂新食品原料的研究与开发提供参考。Modern medicine and nutrition research shows that the special vegetable oils of the novel food mainly contain linoleic acid, linolenic acid of polyunsaturated fatty acids and vitamin E, phytosterols, squalene, minerals and other non- fat active components, having the effects of auxiliary lowering blood fat, lowering blood pressure, anti - oxidation, anti - aging, anti - tumor, anti- inflammatory, anti- atherosclerosis, anti- fatigue. It can be widely used in nutrition and health edible oil, health food and other fields. The recently published scientific reports at home and abroad were compiled in this paper. The fatty acid composition and the physiological functions from 13 different special vegetable oils of the novel food were summarized, in order to provide for further research and exploration.

关 键 词：特种植物油脂 新食品原料 营养生理功效 辅助降血脂 抗氧化 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]