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  • 标题:大豆食品の機能性評価研究に関する動向
  • 作者:高橋 陽子
  • 期刊名称:日本食品科学工学会誌
  • 印刷版ISSN:1341-027X
  • 电子版ISSN:1881-6681
  • 出版年度:2018
  • 卷号:65
  • 期号:10
  • 页码:483-487
  • DOI:10.3136/nskkk.65.483
  • 语种:Japanese
  • 出版社:Japanese Society for Food Science and Technology
  • 摘要:

    The hypolipidemic effects of soybean and soy components have been clarified through numerous epidemiological and experimental studies. Soybean and soy foods contain various nutritional and functional components; thus, this complexity impedes understanding of their global functionality. To address this issue, we attempted to clarify the major active component of kori tofu (freeze-dried soybean curd) and its mechanism of action on modulating lipid metabolism in rats. The results suggested that the protein component played the principal role in reducing serum lipid levels through suppression of hepatic lipogenesis. Moreover, we attempted to reveal the hypolipidemic properties of four soy foods by comparing several parameters involved in lipid metabolism. Although the differences among the soy foods were not always obvious, the quantity and quality of some components, such as protein and dietary fiber, seemed to determine their hypolipidemic properties. Therefore, the moderate hypolipidemic effects of soy foods and their habitual consumption may contribute to improved lipid metabolism.

  • 关键词:soy foods;大豆食品;food components;食品成分;food processing;調理加工;lipid metabolism;脂質代謝
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