菰米的营养组分及其健康功效  

The nutritional components and health benefits of Zizania latifolia

作　　者：冯小兰 FENG Xiao-lan(College of Science and Technology,Jiangsu College of Tourism,Yangzhou,Jiangsu 225007,China)

机构地区：[1]江苏旅游职业学院烹饪科技学院,江苏扬州225007

出　　处：《食品与机械》2023年第1期179-185,共7页Food and Machinery

基　　金：江苏省高等教育学会课题(编号:2021JSJG479)。

摘　　要：从菰米的营养组分、健康功效、活性机制和未来的研究重点等方面概述了近年来国内外关于菰米的研究进展,并对菰米的进一步研究开发与综合利用进行了展望。This review summarized the domestic and abroad research progress of Zizania latifolia in recent years,from the aspects of its nutritional components,health effects,bio active mechanisms and future research priorities.Moreover,the further research,development and comprehensive utilization of Z.latifolia were also prospected.

关 键 词：菰米 全谷物 营养组分 健康功效 活性机制 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]