{"title":"功能食品概述","authors":"R. A. Ralston, A. Mackey, C. Simons, S. Schwartz","doi":"10.1002/9781118823309.CH1","DOIUrl":null,"url":null,"abstract":"The Centers for Disease Control and Prevention (CDC) indicates that a healthy lifestyle, including healthy foods, is one strategy to prevent chronic disease (CDC, 2012). Epidemiological studies have shown a diet rich in fruits and vegetables can reduce the risk of inflammatory and age‐related chronic diseases, including many cancers, cardiovascular disease, and inflammation (Barbaresko et al., 2013; Esposito and Giugliano, 2006; Heggie et al., 2003; Hu, 2003). Foods, especially plant foods, contain non‐nutrient bioactive compounds that have potential to synergistically and positively impact health. The primary classes are phenolic compounds, carotenoids, alkaloids, nitrogen‐containing compounds, organosulfur compounds, and phytosterols (Liu, 2004, 2013a, Overview of Functional Foods Robin A. Ralston, Amy D. Mackey, Christopher T. Simons and Steven J. Schwartz*","PeriodicalId":432401,"journal":{"name":"Functional Foods and Beverages","volume":"9 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2018-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Overview of Functional Foods\",\"authors\":\"R. A. Ralston, A. Mackey, C. Simons, S. Schwartz\",\"doi\":\"10.1002/9781118823309.CH1\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The Centers for Disease Control and Prevention (CDC) indicates that a healthy lifestyle, including healthy foods, is one strategy to prevent chronic disease (CDC, 2012). Epidemiological studies have shown a diet rich in fruits and vegetables can reduce the risk of inflammatory and age‐related chronic diseases, including many cancers, cardiovascular disease, and inflammation (Barbaresko et al., 2013; Esposito and Giugliano, 2006; Heggie et al., 2003; Hu, 2003). Foods, especially plant foods, contain non‐nutrient bioactive compounds that have potential to synergistically and positively impact health. The primary classes are phenolic compounds, carotenoids, alkaloids, nitrogen‐containing compounds, organosulfur compounds, and phytosterols (Liu, 2004, 2013a, Overview of Functional Foods Robin A. Ralston, Amy D. Mackey, Christopher T. Simons and Steven J. Schwartz*\",\"PeriodicalId\":432401,\"journal\":{\"name\":\"Functional Foods and Beverages\",\"volume\":\"9 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2018-08-06\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Functional Foods and Beverages\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1002/9781118823309.CH1\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Functional Foods and Beverages","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1002/9781118823309.CH1","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 1
摘要
美国疾病控制与预防中心(CDC)指出，健康的生活方式，包括健康的食品，是预防慢性疾病的一种策略(CDC, 2012)。流行病学研究表明，富含水果和蔬菜的饮食可以降低炎症和年龄相关慢性疾病的风险，包括许多癌症、心血管疾病和炎症(Barbaresko et al.， 2013;埃斯波西托和朱利亚诺，2006;Heggie et al.， 2003;胡,2003)。食物，特别是植物性食物，含有非营养性生物活性化合物，这些化合物具有协同作用和积极影响健康的潜力。主要分类是酚类化合物、类胡萝卜素、生物碱、含氮化合物、有机硫化合物和植物甾醇(Liu, 2004,2013)，功能食品综述*
The Centers for Disease Control and Prevention (CDC) indicates that a healthy lifestyle, including healthy foods, is one strategy to prevent chronic disease (CDC, 2012). Epidemiological studies have shown a diet rich in fruits and vegetables can reduce the risk of inflammatory and age‐related chronic diseases, including many cancers, cardiovascular disease, and inflammation (Barbaresko et al., 2013; Esposito and Giugliano, 2006; Heggie et al., 2003; Hu, 2003). Foods, especially plant foods, contain non‐nutrient bioactive compounds that have potential to synergistically and positively impact health. The primary classes are phenolic compounds, carotenoids, alkaloids, nitrogen‐containing compounds, organosulfur compounds, and phytosterols (Liu, 2004, 2013a, Overview of Functional Foods Robin A. Ralston, Amy D. Mackey, Christopher T. Simons and Steven J. Schwartz*
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