Research Progress of Bioactive Ingredients and Physiological Functions in Qingke

被引：3
|
作者：
Kan J. [1 ]
Hong Q. [1 ]
机构：
[1] College of Food Science/Laboratory of Quality and Safety Risk Assessment for Agro-Products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs/Chinese-Hungarian Cooperative Research Centre for Food Science, Southwest Universi
来源：
| 1600年 / Beijing Technology and Business University, Department of Science and Technology卷 / 38期
关键词：
Bioactive ingredients; Physiological function; Processing characteristic; Qingke; β-glucan;
D O I：
10.3969/j.issn.2095-6002.2020.06.002
中图分类号：
学科分类号：
摘要：
Qingke is a dominant special crop on the Qinghai-Tibet plateau in China. Qingke has been planted for more than 3 500 years in the Qinghai-Tibet plateau region with the condition of high cold, hypoxic and harsh environment. It has the advantages of cold and drought resistance, barren tolerance, short growth period, strong adaptability, strong stress resistance, stable yield and easy cultivation. Qingke is the raw material for the production of "Zanba" and Qingke wine. Qingke is rich in nutrients and bioactive ingredients, and has the characteristics of "three high and two low" (high protein, high fiber, high vitamins, low fat, and low sugar). Intake of bioactive substances through diet is crucial to improve human health. Various bioactive ingredients in Qingke could have a positive impact on human body, which is conducive to reducing the incidence of human heart disease, diabetes, coronary heart disease, obesity and other chronic diseases and related metabolic diseases. Therefore, the main bioactive components and physiological functions in Qingke, such as β-glucan, pentosan, dietary fiber, phenolic compounds and vitamin E, were summarized, and the research progress of the main active components of Qingke in recent years was summarized, which might provide reference for the further research on the physiological functions of Qingke and the development of functional foods. © 2020, Editorial Department of Journal of Food Science and Technology. All right reserved.
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页码：11 / 20
页数：9
相关论文
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