纳豆:具有保健功能的药膳食品

IF 4.7 4区 医学 Q1 CHEMISTRY, MEDICINAL
Chunfang Wang , Jinpeng Chen , Wenguo Tian , Yanqi Han , Xu Xu , Tao Ren , Chengwang Tian , Changqing Chen
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引用次数: 0

摘要

纳豆是由纳豆菌发酵而成的大豆制品。它富含多种氨基酸、维生素、蛋白质和活性酶。具有溶栓、预防骨质疏松、抗菌、抗癌、抗氧化等多种生物活性,广泛应用于医药、保健食品、生物催化等领域。纳豆富含多种药理活性物质,具有重要的药用研究价值。本文综述了纳豆的药理活性及其在国内外的应用,为纳豆的进一步研究和开发提供参考。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Natto: A medicinal and edible food with health function

Natto: A medicinal and edible food with health function

Natto: A medicinal and edible food with health function

Natto: A medicinal and edible food with health function

Natto is a soybean product fermented by natto bacteria. It is rich in a variety of amino acids, vitamins, proteins and active enzymes. It has a number of biological activities, such as thrombolysis, prevention of osteoporosis, antibacterial, anticancer, antioxidant and so on. It is widely used in medicine, health-care food, biocatalysis and other fields. Natto is rich in many pharmacological active substances and has significant medicinal research value. This paper summarizes the pharmacological activities and applications of natto in and outside China, so as to provide references for further research and development of natto.

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来源期刊
Chinese Herbal Medicines
Chinese Herbal Medicines CHEMISTRY, MEDICINAL-
CiteScore
4.40
自引率
5.30%
发文量
629
审稿时长
10 weeks
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