摘要
植物源食物是人类饮食中至关重要的组成部分,提供人体所必需的多种营养成分,特别是多数植物源食物具有强抗氧化活性,可有效预防人体氧化损伤所引起的衰老和疾病。植物源食物的基本营养成分及抗氧化活性在加热烹调过程中会发生变化。本文旨在综述几种烹调方式对植物源食物营养成分组成和抗氧化活性的影响。
Plant Food is an important part of human diet,which provides a variety of essential nutrients to the body.Particularly,the majority of plant food has strong antioxidant activity,which can prevent aging and disease caused by oxidative damage.The basic nutrition and antioxidant activity will change in heated cooking process.The aim was to summarize the effect of cooking methods on nutrition and antioxidant activity of plant food.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第8期445-448,共4页
Science and Technology of Food Industry
基金
昆明理工大学人才科研启动项目(14118228)
昆明理工大学大学生创新实验计划项目(2010BA115)
