Bioactive compounds’ importance in plant-based beverages: a review

IF 8.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Opinion in Food Science Pub Date : 2025-03-21 DOI:10.1016/j.cofs.2025.101304

Karine Marafon , Amanda A Prestes , Ana CF Carvalho , Carolina K de Souza , Elane S Prudencio

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Abstract

This study aimed to clarify that plant-based beverages should not be seen as milk substitutes but as products with their nutritional composition and a variety of bioactive compounds that offer specific health benefits. Thus, it also highlights the elaboration of plant-based beverages, the relevance of their main compounds, and their functional properties. The most consumed plant-based beverages worldwide are almonds, coconut, soy, oats, rice, peas, and lupin. Therefore, it was possible to verify that plant-based beverages are rich in bioactive compounds, such as polyphenols, flavonoids, dietary fiber, and antioxidants, which have antioxidant, anti-inflammatory, and immunomodulatory properties. These compounds have the potential to promote intestinal health in addition to reducing the risk of chronic degenerative diseases. Although plant-based beverages have some nutritional deficiencies compared to milk, they have unique benefits due to the presence of bioactive compounds that can improve the health of their consumers.

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生物活性化合物在植物性饮料中的重要性

这项研究旨在澄清，植物性饮料不应被视为牛奶的替代品，而应被视为具有营养成分和各种生物活性化合物的产品，这些化合物对健康有特定的益处。因此，它也强调了植物性饮料的精心制作，它们的主要化合物的相关性，以及它们的功能特性。世界上消费最多的植物性饮料是杏仁、椰子、大豆、燕麦、大米、豌豆和卢平。因此，有可能验证植物性饮料富含生物活性化合物，如多酚、类黄酮、膳食纤维和抗氧化剂，这些化合物具有抗氧化、抗炎和免疫调节特性。除了降低慢性退行性疾病的风险外，这些化合物还具有促进肠道健康的潜力。虽然与牛奶相比，植物性饮料有一些营养不足，但它们有独特的好处，因为它们含有生物活性化合物，可以改善消费者的健康。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Current Opinion in Food Science Agricultural and Biological Sciences-Food Science

CiteScore

18.40

自引率

4.00%

发文量

157

审稿时长

92 days

期刊介绍： Current Opinion in Food Science specifically provides expert views on current advances in food science in a clear and readable format. It also evaluates the most noteworthy papers from original publications, annotated by experts. Key Features: Expert Views on Current Advances: Clear and readable insights from experts in the field regarding current advances in food science. Evaluation of Noteworthy Papers: Annotated evaluations of the most interesting papers from the extensive array of original publications. Themed Sections: The subject of food science is divided into themed sections, each reviewed once a year.