Betaine in Cereal Grains and Grain-Based Products

被引：40

作者：

Filipcev, Bojana ^{[1
]}

Kojic, Jovana ^{[1
]}

Krulj, Jelena ^{[1
]}

Bodroza-Solarov, Marija ^{[1
]}

Ilic, Nebojsa ^{[1
]}

机构：

[1] Univ Novi Sad, Inst Food Technol, Novi Sad 21000, Serbia

来源：

FOODS | 2018年 / 7卷 / 04期

关键词：

betaine; cereals; pseudocereals; gluten-free; stability; cooking; baking; extrusion; PLASMA HOMOCYSTEINE; FREE CHOLINE; HEALTHY-MEN; SUPPLEMENTATION; FOODS; STRESS;

D O I：

10.3390/foods7040049

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Betaine is a non-essential nutrient which performs several important physiological functions in organisms. Abundant data exist to suggest that betaine has a potential for prevention of chronic diseases and that its dietary intake may contribute to overall health enhancement. Several studies have pointed out that the betaine status of the general population is inadequate and have suggested nutritional strategies to improve dietary intake of betaine. Cereal-based food has been implicated as the major source of betaine in the Western diet. This review summarizes the results on the betaine content in various cereals and related products. Attention has been given to the betaine content in gluten-free grains and products. It also discusses the stability of betaine during processing (cooking, baking, extrusion) and possibilities to increase betaine content by fortification.

引用

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