摘要
大量流行病学和实验室研究表明,适量的饮用葡萄酒可有效预防和减少心脑血管疾病、癌症、炎症、认知功能障碍等的发生,同时,对骨质也具有一定程度的保护作用,这些功效与葡萄酒中的多酚类化合物关系密切。近年来,葡萄酒中的生物活性成分与肠道微生物之间的相互作用也受到了广泛关注。该文就葡萄酒与人体健康关系的研究现状进行了回顾,以期为更深入的了解葡萄酒提供参考依据。
A large number of epidemiological and experimental studies have showed that moderate consumption of wine could effectively prevent and reduce the risk of cardiovascular and cerebrovascular diseases, some types of cancer, inflammation, cognitive dysfunction, etc. Meanwhile, it can protect bone to some extent. The polyphenol compounds in wine play the most important role to these health effects. In recent years, the interaction between bioactive components in wine and intestinal microbes has also attracted more and more attention. In this paper, the research status of the relationship between wine and human health were reviewed to provide more reference for people to understand wine more deeply.
作者
张文慧
李青林
黄丽辉
张永玲
陈思奇
黄小丹
王玉
龙丹凤
ZHANG Wenhui;LI Qinglin;HUANG Lihui;ZHANG Yongling;CHEN Siqi;HUANG Xiaodan;WANG Yu;LONG anfeng(College of Public Health, Lanzhou University, Lanzhou 730030, China;Guansu Provincial Hospital, Lanzhou 730030, China)
出处
《中国酿造》
CAS
北大核心
2019年第2期11-15,共5页
China Brewing
基金
中央高校基本科研业务费专项资金"自由探索面上项目(223000/862399)
国家自然基金青年基金项目(31500101)
