高粱与健康：潜在的健康保护作用概述
高粱与健康：潜在的健康保护作用概述
摘要
在膳食中经常食用全谷物高粱食品可能会对健康产生促进作用。本综述讨论了高粱谷物的主要功能性成分，包括膳食纤维、慢消化性淀粉和抗性淀粉、脂类和植物化学物质，以及它们对代谢过程的影响，而代谢过程与心脏病和糖尿病等慢性疾病的发生发展有关。目前，全球可供消费者选择的高粱食品种类有限，阻碍了消费者获得潜在的益处。因此，需要各方通力合作，共同创新开发新产品，重点关注有助于保留谷物的营养、健康和感官特性的加工方法。本综述介绍了高粱据称具有健康功效的证据，以及加工过程对不同高粱食品影响的证据，以充分阐明高粱谷物为人类健康带来益处的潜力。
本文章由计算机程序翻译，如有差异，请以英文原文为准。
Sorghum and health: An overview of potential protective health effects
Whole-grain sorghum foods may elicit health-promoting effects when consumed regularly in the diet. This review discusses key functional sorghum grain constituents, including dietary fiber, slowly digestible and resistant starches, lipids, and phytochemicals and their effects on metabolic processes that are associated with the development of chronic diseases, such as heart disease and diabetes. Currently, the range of sorghum food products available to consumers is limited globally, hindering the potential consumer benefits. A collaborative effort to innovate new product developments is therefore needed, with a focus on processing methods that help to retain the grain's favorable nutritive, health-enhancing, and sensory attributes. Evidence for sorghum's purported health effects, together with evidence of impacts of processing on different sorghum foods, are presented in this review to fully elucidate the potential of sorghum grain to confer health benefits to humans.
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期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.
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