摘要
生姜作为一种典型的药食同源资源,富含姜辣素、挥发油及多糖等多种活性成分,具有抗氧化、抗炎、代谢调节和抗肿瘤等多种生物活性。本文系统综述生姜的主要生物活性成分与功能特性研究进展,以期为深化生姜在功能食品中的应用提供理论支撑。
Ginger,as a typical resource that is both medicinal and edible,is rich in various active components such as gingerol,volatile oil and polysaccharides,and possesses multiple biological activities including antioxidation,anti-inflammation,metabolic regulation and anti-tumor.This article systematically reviews the research progress on the main bioactive components and functional characteristics of ginger,with the aim of providing theoretical support for deepening the application of ginger in functional foods.
作者
尹馨一
李智博
宫建泉
YIN Xinyi;LI Zhibo;GONG Jianquan(Key Laboratory of Food Nutrition and Healthy in Universities of Shandong,College of Food Science and Engineering,Shandong Agricultural University,Tai’an 271018,China;Yantai Baimaishan Biotechnology Co.,Ltd.,Yantai 265200,China)
出处
《食品安全导刊》
2025年第29期178-182,189,共6页
Food Safety Guide Magazine
基金
山东省科技型中小企业创新能力提升工程(2025TSGCCZZB0452)。
关键词
生姜
活性成分
功能特性
ginger
active components
functional characteristics
