肉中的功能性成分及其营养调控

Study on Functional Compounds in Meats and Their Dietary Manipulation

摘要:

近年来人们越来越重视生产具有功能性作用的肉及肉制品,作者综述了肉中的n-3多不饱和脂肪酸,共轭亚油酸、维生素E、硒等4种功能性成分,以及通过营养手段对肉中这些功能性成分进行调控。

Abstract:

In recent years,much attention has been paid to meat and its products with special functions to promote human-being health and prevent the risk of diseases.This manuscript reviewed the functional compounds such as n-3 polyunsaturated fatty acids,conjugated linoneleic acid,vitamin E and selenium in animal meats.The dietary manipulation strategies to improve the above functional compounds were also discussed.