高粱的潜在效益[高粱双色(1)]人类健康:综述

Silamlak Birhanu
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引用次数: 3

摘要

从营养学的角度来看,高粱具有非常重要的健康和营养价值。与其他主粮作物相比,其慢消化和抗性淀粉成分所占比例较高。此外,高粱是一些矿物质、蛋白质(具有高度聚合、广泛的二硫桥、与单宁和淀粉的强相互作用使蛋白质在消化道中抵抗酶消化)、脂质、维生素和酚类化合物的来源。具有多种植物化学成分,特别是在麸皮层(比全谷物高六倍)和其他有益化合物,使其更加重要,并代表着作为功能性食品或食品成分开发和减少非传染性慢性疾病风险的良好机会。目的:综述有关高粱籽粒潜在健康益处的文献,并详细了解其酚类提取物对健康的影响。方法:对同一领域的原创、充分和最新的文章进行研究,并对该主题进行全面的回顾。因此,从高粱中提取和分离这些化合物是充分开发其应用潜力的另一种选择。此外,还收录了往年发表的相关科学论文。文章检索是通过将术语高粱和高粱双色L.与酚类成分和营养价值相关的一组术语进行匹配。根据题目和摘要对文章进行筛选。结果:部分高粱品种(黑高粱和褐高粱)含有丰富的酚类化合物,特别是3-脱氧花青素和缩合单宁,在人类健康方面具有广阔的应用前景,在广泛的食品加工中也可作为有前途的天然多功能添加剂。体外和动物实验表明,从高粱中分离出的酚类化合物和脂溶性多醇在不同的参数下都有益处。高粱酚类化合物由于其药理和抗菌特性也可用于药膏和化妆品等医药产品中。但全高粱及其馏分对人体健康的影响尤其需要评价,高粱全谷物及其馏分对人体健康的预防和治疗作用,包括基因和蛋白质的表达。结论:高粱是一种极好的生物活性化合物来源,具有促进人体健康的作用。近年来,基因工程技术和育种手段为在保持良好农艺性能和产量的同时,培育出营养和酚类性状优良的高粱提供了良好的前景,这是一个值得进一步研究的领域。通过诱变辅助育种的研究表明,在高粱中可以促进酚类化合物的生物合成。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Potential Benefits of Sorghum [sorghum bicolor (l.) Moench] on Human Health: A Review
Introduction: From a nutritional perspective, sorghum is very important with respect to healthy and nutrition. Its higher proportion of slowly digestible and resistant starch components compared with other staple cereal crops. Furthermore, Sorghum is a source of some minerals, proteins (kafirins that have high degrees of polymerization, extensive disulfide bridges, strong interaction with tannins and starch makes proteins resistant to enzymatic digestion in the digestive tract) lipids, vitamins and phenolic compounds. Possessing diverse phytochemical content particularly in the bran layer (six times higher than the whole grain) and other beneficial compounds makes it more important and represents a promising opportunity to be exploited as a functional food or food ingredient and to reduce risk of non-communicable chronic diseases. Objective: To review literatures on potential health benefits of sorghum grain and understanding detailed phenolic extracts with respect to health. Method: original, adequate and recent articles on the same field were researched and conduct a comprehensive review on this topic. Thus, extraction and isolation of these compounds from sorghum is another option to fully exploit their application potential. In addition, some relevant scientific papers published in previous years were included. The article search was performed by matching the terms sorghum and Sorghum bicolor L. with a group of terms related to phenolic composition and nutritional value. The articles were screened and selected based on the title and abstract presented. Result: results of several articles showed that some sorghum varieties (black and brown sorghums) are rich in phenolic compounds, especially 3-deoxyanthocyanidins and condensed tannins which will show a lot of promise for utilization of sorghum with regard to human health in near future and sorghum may also be used as promising natural multifunctional additives in broad food processing. The studies demonstrated in vitro and in animals have shown that phenolic compounds and fat soluble polycosanols isolated from sorghum can benefit in different parameters. Sorghum phenolic compounds may also be used in medicinal products such as creams and cosmetics due to their pharmacological and antimicrobial properties. But the effects of whole sorghum and its fractions on human health need to be evaluated especially, preventive and therapeutic effects of sorghum whole grain and its fractions on human health, including gene and protein expression. Conclusion: Sorghum is an excellent source of bioactive compounds that can promote benefits to human health. In recent times, genetic engineering and breeding tools provide promising prospects to develop sorghum with desirable nutritional and phenolic profile, while maintaining good agronomic performance and yield, and this could be a fruitful area for further research. Investigations through mutagenesis-assisted breeding revealed that biosynthesis of phenolic compounds can be enhanced in sorghum.
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