Journal of Future Foods最新文献_第2页

Evaluating probiotic properties of gut microflora for gut modulation as an adjuvant therapy for Parkinson's disease 评估肠道微生物菌群的益生菌特性，将肠道调节作为帕金森病的辅助疗法

IF 5.2 Q1 FOOD SCIENCE & TECHNOLOGY

Journal of Future Foods

Pub Date : 2024-09-24 DOI: 10.1016/j.jfutfo.2024.07.010

Nishi Jayesh Patel, Murtaza Hajoori, Piyush Desai

Parkinson's disease (PD) is a neurodegenerative disease. It is not curable and treatment revolves around controlling the symptoms. The most preferable approach is medicating with levodopa drug. One of the major concerns in treating with this drug is its conversion to dopamine within the gut and 1%−10% of dopamine becomes available to the brain, thus compromising the effectiveness of the treatment. Other dominant concerns are γ-amino butyric acid (GABA) collapse and serotonergic dysfunction that leads to secondary symptoms. To counter-balance its appalling repercussions reversal of gut bacterial dysbiosis, gut modulation by supportive bacteria is the new uproar, uncovering potent applications. In this study, gut bacteria were focused on having the ability to overcome the drug interference possibility. Samples were collected from PD patients, prone to PD, and healthy individuals for isolation of gut bacteria and were screened for criteria like tyrosine decarboxylase, GABA, short chain fatty acids (SCFAs), and serotonin production. Thin layer chromatography (TLC), Fourier transform infrared spectroscopy (FTIR), and spectrophotometric analysis were used to test bacteria for the production of GABA and serotonin. A total of 855 isolates were screened and 23 isolates were further evaluated for their probiotic properties. Out of which 6 isolates namely HFS 2.1 TM, HFS 10.2 TM, FS 9.2 SA, HFS 6.2 NA, HFS 11.1 TM, and HFS 11.1 PDA were identified by 16S rRNA sequencing and were screened positive to be prospective psychobiotic agents that could be employed as adjuvant therapy for PD.

帕金森病（PD）是一种神经退行性疾病。这种疾病无法治愈，治疗主要围绕控制症状进行。最可取的方法是使用左旋多巴药物。使用这种药物治疗的一个主要问题是，它在肠道内会转化为多巴胺，1%-10%的多巴胺会进入大脑，从而影响治疗效果。其他主要问题包括γ-氨基丁酸（GABA）衰竭和导致继发性症状的血清素功能障碍。为了抵消肠道细菌失调带来的可怕影响，通过支持性细菌调节肠道成为新的热门话题，并揭示了其强大的应用价值。在这项研究中，肠道细菌被重点关注是否有能力克服药物干扰的可能性。研究人员从帕金森氏症患者、帕金森氏症易感者和健康人身上采集样本，分离肠道细菌，并根据酪氨酸脱羧酶、GABA、短链脂肪酸（SCFA）和血清素分泌等标准进行筛选。使用薄层色谱法（TLC）、傅立叶变换红外光谱法（FTIR）和分光光度法检测细菌产生 GABA 和血清素的情况。共筛选出 855 个分离菌株，并进一步评估了 23 个分离菌株的益生特性。通过 16S rRNA 测序鉴定了其中 6 个分离菌株，即 HFS 2.1 TM、HFS 10.2 TM、FS 9.2 SA、HFS 6.2 NA、HFS 11.1 TM 和 HFS 11.1 PDA，结果显示这 6 个分离菌株为阳性菌株，有望成为精神生物制剂，可用作治疗帕金森病的辅助疗法。

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引用次数: 0

Plant proteins, insects, edible mushrooms and algae: more sustainable alternatives to conventional animal protein 植物蛋白、昆虫、食用菌和藻类：传统动物蛋白更可持续的替代品

IF 5.2 Q1 FOOD SCIENCE & TECHNOLOGY

Journal of Future Foods

Pub Date : 2024-09-24 DOI: 10.1016/j.jfutfo.2024.07.004

Álvaro Javier Pastrana-Pastrana , Raúl Rodríguez-Herrera , José Fernando Solanilla-Duque , Adriana Carolina Flores-Gallegos

The world population is projected to be over 9 billion by the year 2050, which poses a major challenge in terms of food security. It is essential to develop and produce protein foods that are more efficient and sustainable than animal protein to ensure future food security. Several options have been studied, including promising protein alternatives such as plant sources, insects, edible mushrooms, and algae. Due to their resource efficiency and nutritional value, these alternatives could contribute to feeding the next generation. This paper reviews different approaches to alternative proteins, describes each alternative and analyzes the protein composition, and highlights the potential that each alternative protein source must address the challenge of food security.

预计到 2050 年，世界人口将超过 90 亿，这对粮食安全构成了重大挑战。必须开发和生产比动物蛋白更有效、更可持续的蛋白质食品，以确保未来的粮食安全。目前已经研究了几种方案，包括植物来源、昆虫、食用菌和藻类等有前景的蛋白质替代品。由于其资源效率和营养价值，这些替代品可为养活下一代做出贡献。本文回顾了替代蛋白质的不同方法，介绍了每种替代品，分析了蛋白质成分，并强调了每种替代蛋白质来源必须应对粮食安全挑战的潜力。

引用次数: 0

Potential of umami molecules against SARS-CoV-2 (Omicron) S-RBD/hACE2 interaction: an in-silico study 味觉分子对抗 SARS-CoV-2 (Omicron) S-RBD/hACE2 相互作用的潜力：一项室内研究

IF 5.2 Q1 FOOD SCIENCE & TECHNOLOGY

Journal of Future Foods

Pub Date : 2024-09-24 DOI: 10.1016/j.jfutfo.2024.07.008

Zhiyong Cui , Shengnan Wang , Yeling Xu, Yuan Liu, Wenli Wang

Severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) enter human cells by binding its spike protein receptor-binding domain (S-RBD) with human angiotensin-converting enzyme 2 (hACE2). In the present work, a novel drug-exploring view (food taste: umami) to interfere SARS-CoV-2 S-RBD and one of its variants (Omicron) into human body was explored by an in-silico study. Their interfering interaction and potential mechanism have been illuminated: 1) 34 umami molecules presenting low binding score (< −7 kcal/mol) in molecular docking bonded with active residues of SARS-CoV-2 (Omicron) S-RBD/hACE2 protein by intermolecular interaction (hydrogen bond, hydrophobic interaction and salt bridge, mainly); 2) 4 umami molecules classified in nucleotides and peptides formed relatively stable protein-ligand contacts during molecular dynamic simulation; 3) 3 critical residues (His34, Glu37, and Asp406) remained positive effects in maintaining the ligand-protein structural stability. Taken together, these 4 umami molecules could be supportive as orally bioactive agents for preventing SARS-CoV-2 (Omicron) S-RBD/hACE2 interaction which needs further experimental assays to prove.

严重急性呼吸系统综合征冠状病毒 2（SARS-CoV-2）通过其尖峰蛋白受体结合域（S-RBD）与人血管紧张素转换酶 2（hACE2）结合进入人体细胞。在本研究中，我们通过一项分子研究探索了一种新的药物探索观点（食物味道：鲜味），以干扰 SARS-CoV-2 S-RBD 及其变体之一（Omicron）进入人体。研究揭示了它们的干扰作用和潜在机制：1）34 个在分子对接中呈现低结合得分（< -7 kcal/mol）的美味分子通过分子间相互作用（主要是氢键、疏水作用和盐桥）与 SARS-CoV-2 (Omicron) S-RBD/hACE2 蛋白的活性残基结合；2）在分子动力学模拟过程中，4个分别属于核苷酸和肽的味分子形成了相对稳定的蛋白质-配体接触；3）3个关键残基（His34、Glu37和Asp406）在维持配体-蛋白质结构稳定性方面仍然具有积极作用。综上所述，这 4 种美味分子可作为口服生物活性剂，用于预防 SARS-CoV-2（Omicron）S-RBD/hACE2 的相互作用，但这还需要进一步的实验来证明。

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引用次数: 0

Interactions between anthocyanins and gut microbiota in promoting healthy aging 花青素与肠道微生物群在促进健康老龄化方面的相互作用

IF 5.2 Q1 FOOD SCIENCE & TECHNOLOGY

Journal of Future Foods

Pub Date : 2024-09-24 DOI: 10.1016/j.jfutfo.2024.07.002

Yuyu Chen , Ge Song , Chenxu Zhao , Wentao Qi , Yong Wang

Aging is a natural and inevitable physiological process that poses a serious threat to physical health, leading to age-related diseases and placing a heavy burden on the public health system. This study explores intervention measures to promote healthy aging and prolong lifespan. Anthocyanins (ACNs), as a class of flavonoids widely presented in fruits, vegetables and grains, exhibit strong antioxidant and anti-inflammatory activities. Recent studies indicate that ACNs exert health effects primarily by interacting with gut microbiota. Here, we introduced the digestion and absorption of ACNs, and mainly elaborated on the role of ACNs in delaying aging through gut microbiota. In addition, we described the changes in gut microbiota mediated by ACNs and their impact on age-related chronic diseases, including cardiovascular diseases, neurodegenerative diseases, cancer, and sarcopenia. Therefore, ACNs have a broad application prospect in the development of functional foods with anti-aging effects by regulating gut microbiota.

衰老是一个自然的、不可避免的生理过程，对身体健康构成严重威胁，导致与年龄相关的疾病，给公共卫生系统带来沉重负担。本研究探讨了促进健康老龄化和延长寿命的干预措施。花青素（ACNs）是一类广泛存在于水果、蔬菜和谷物中的类黄酮，具有很强的抗氧化和抗炎活性。最近的研究表明，花青素主要通过与肠道微生物群的相互作用来发挥保健作用。在此，我们介绍了 ACNs 的消化和吸收，主要阐述了 ACNs 通过肠道微生物群在延缓衰老方面的作用。此外，我们还描述了ACNs介导的肠道微生物群变化及其对与年龄相关的慢性疾病（包括心血管疾病、神经退行性疾病、癌症和肌肉疏松症）的影响。因此，ACNs 在通过调节肠道微生物群来开发具有抗衰老作用的功能食品方面具有广阔的应用前景。

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引用次数: 0

Simulation of high-power short time finish microwave drying of onion powder and lethal effects of microwave drying on Bacillus cereus 洋葱粉大功率短时间微波干燥模拟及微波干燥对蜡样芽孢杆菌的致死效应

IF 5.2 Q1 FOOD SCIENCE & TECHNOLOGY

Journal of Future Foods

Pub Date : 2024-09-24 DOI: 10.1016/j.jfutfo.2024.07.009

Ankita Nayak , Deepika Sakthivel , Durgawati , Shiva Shivanand Shirkole , Qi Zhang , Hongwei Xiao , Parag Prakash Sutar

The onion powder with an initial moisture content of 10% (dry basis) in a thin infinite layer of thickness 5 mm was dried using a laboratory microwave oven at 50 W/g microwave power density to a final moisture content of 2% (dry basis). The temperature and moisture change pattern of the experimental process was monitored. Computer simulation of the predicted temperature pattern with drying time was obtained by using the mathematical model governed by the energy balance equation and using data of the thermo-physical properties of the onion powder. The code for the simulation was written using the C++ programming language. The high microwave power-to-mass ratio resulted in raised temperature with reduced drying time. The initial low moisture content of the product led to a gradual decrease in the drying rate. However, effective moisture diffusivity showed an increasing trend with decreasing moisture content because of the application of high-power density. F for Bacillus cereus spores, which were more prominent in onion powder, were evaluated from the simulated temperature curves. It was observed that sterilization of B. cereus started after 75 s at 117°C with 0.431 (lg (CFU/g)) reduction. The maximum temperature of 117°C was limited due to the unacceptable sensory quality of the product.

在厚度为 5 毫米的无限薄层中，洋葱粉的初始含水量为 10%（干基），使用实验室微波炉以 50 瓦/克的微波功率密度进行干燥，最终含水量为 2%（干基）。对实验过程的温度和水分变化规律进行了监测。利用由能量平衡方程支配的数学模型和洋葱粉的热物理性质数据，对预测的温度随干燥时间的变化规律进行了计算机模拟。模拟代码使用 C++ 编程语言编写。高微波功率质量比导致温度升高，干燥时间缩短。产品的初始含水量较低，导致干燥速率逐渐降低。然而，由于应用了高功率密度，有效水分扩散率随着水分含量的降低而呈上升趋势。根据模拟温度曲线评估了洋葱粉中更突出的蜡样芽孢杆菌孢子的有效湿度。据观察，蜡样芽孢杆菌在 117°C 下 75 秒后开始灭菌，减少了 0.431 (lg (CFU/g))。由于产品的感官质量无法接受，最高温度限制在 117°C。

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引用次数: 0

Mechanisms of vitamin and mineral absorption and their potential for eye fatigue relief 维生素和矿物质的吸收机制及其缓解眼疲劳的潜力

IF 5.2 Q1 FOOD SCIENCE & TECHNOLOGY

Journal of Future Foods

Pub Date : 2024-09-24 DOI: 10.1016/j.jfutfo.2024.07.001

Hao Duan , Yu Guo , Chao Ren , Rong Wei , Wenjie Yan

Overuse of the eyes is prone to visual fatigue, which mainly manifests itself in conditions such as eye dryness, blurred vision as well as eye pain, and eye soreness. Visual fatigue occurs mainly due to various adverse damages arising on the retina, such as oxidative stress, inflammatory damage, and apoptosis. Also, aging of the eye is one of the causes of visual fatigue. Data shows that the number of people suffering from visual fatigue is increasing year by year and involves a wide range of people, especially those who use computers for long periods of time, read and study, and use sophisticated instruments related to ophthalmology (e.g., microscopes). Current research has confirmed that, while changing one's bad eye habits, supplementing with appropriate nutrients or foods can significantly reduce visual fatigue, such as lutein, zeaxanthin, anthocyanins, taurine, and other foods. The study shows that vitamins and minerals, as essential nutrients and antioxidants, are involved in various physiological processes in the body and are of great importance and necessity for eye health. However, the frequency of vitamins and minerals applied to the development of functional foods for the relief of visual fatigue is currently low. Therefore, this paper provides a detailed overview of the absorption mechanisms of vitamins and minerals in the human body and reviews the potential role of vitamins and minerals applied to the function of relieving visual fatigue. It also suggests the shortcomings of the current research on vitamins and minerals and hopes to provide some references and inspirations for the research and development of functional foods in which vitamins and minerals are applied to assist in the alleviation of visual fatigue.

用眼过度容易造成视疲劳，主要表现为眼睛干涩、视力模糊以及眼痛、眼酸等症状。视疲劳发生的主要原因是视网膜受到各种不良损伤，如氧化应激、炎症损伤、细胞凋亡等。此外，眼睛老化也是视疲劳的原因之一。数据显示，视疲劳患者人数逐年增加，涉及人群广泛，尤其是长时间使用电脑、阅读和学习以及使用眼科相关精密仪器（如显微镜）的人群。目前的研究证实，在改变自身不良用眼习惯的同时，补充适当的营养素或食物可以明显减轻视疲劳，如叶黄素、玉米黄质、花青素、牛磺酸等食物。研究表明，维生素和矿物质作为人体必需的营养素和抗氧化剂，参与人体的各种生理过程，对眼睛健康具有重要意义和必要性。然而，目前将维生素和矿物质应用于开发缓解视疲劳的功能食品的频率还很低。因此，本文详细概述了维生素和矿物质在人体内的吸收机制，并评述了维生素和矿物质应用于缓解视疲劳功能的潜在作用。同时也提出了目前维生素和矿物质研究的不足之处，希望能为研究和开发应用维生素和矿物质辅助缓解视疲劳的功能食品提供一些参考和启示。

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引用次数: 0

Characterization of a novel date energy bar fortified with Moringa oleifera leaves powder 添加了油辣木叶粉的新型红枣能量棒的特性分析

IF 5.2 Q1 FOOD SCIENCE & TECHNOLOGY

Journal of Future Foods

Pub Date : 2024-09-24 DOI: 10.1016/j.jfutfo.2024.07.006

Walaa A.M. Eid , Dina El-Sayed Helmy Azab , Shaimaa H. Negm

Moringa oleifera leaves are a promising source of protein and nutrients, they are superior to other plants in protein content and nutritional value. The present study was conducted to improve the nutritional value of date energy bars by fortifying with Moringa oleifera powder (MLP) as a source of protein and calcium. MLP was added to date energy bars at different concentrations (2.5%, 5%, 7.5%, and 10%) then the bars were compared to unfortified date bar (0 MLP). Physico-chemical properties, sensory properties, and microbiological parameters of formulated date energy bars were evaluated. Fortification of date energy bars with MLP increased protein content to 16.9%, calcium content to 285.19 mg/100 g energy bar, and antioxidant activity to 75%. Date energy bars fortified with 10% MLP exhibited the highest calories value (327.54 kcal/100 g). Moisture content, pH, and acidity in all fortified energy bars decreased significantly compared to unfortified bars (0 MLP). Fortified bars also showed a significant increase in hardness. Moreover, they showed good sensory properties, physical characteristics, and shelf stability. The study concluded that date energy bars fortified with MLP had high nutritional values and can be used as alternative food for severely malnourished children as well as athletes to provide healthy and high-energy food.

油辣木叶是一种很有前景的蛋白质和营养素来源，其蛋白质含量和营养价值都优于其他植物。本研究通过添加辣木粉（MLP）作为蛋白质和钙的来源，来提高红枣能量棒的营养价值。将不同浓度（2.5%、5%、7.5% 和 10%）的 MLP 添加到红枣能量棒中，然后与未强化的红枣能量棒（0 MLP）进行比较。对配制的红枣能量棒的物理化学特性、感官特性和微生物参数进行了评估。添加了 MLP 的红枣能量棒蛋白质含量提高到 16.9%，钙含量提高到 285.19 毫克/100 克能量棒，抗氧化活性提高到 75%。强化了 10% MLP 的红枣能量棒热量最高（327.54 千卡/100 克）。与未强化的能量棒（0 MLP）相比，所有强化能量棒的水分含量、pH 值和酸度都明显下降。强化能量棒的硬度也明显增加。此外，它们还表现出良好的感官特性、物理特性和货架稳定性。研究得出结论，强化了 MLP 的红枣能量棒具有很高的营养价值，可用作严重营养不良儿童和运动员的替代食品，为他们提供健康和高能量的食物。

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引用次数: 0

Effect of Lactobacillus pentosus fermentation on molecular structure and gel quality of peanut protein 五味子乳杆菌发酵对花生蛋白分子结构和凝胶质量的影响

IF 5.2 Q1 FOOD SCIENCE & TECHNOLOGY

Journal of Future Foods

Pub Date : 2024-09-24 DOI: 10.1016/j.jfutfo.2024.07.005

Wenjun Li , Yexia Guan , Shumin Chen , Xiaoxuan Du , Beibei Yan , Zixu Wang , Runze Ma , Yunxin Zhang , Huang Huang , Deyuan Li , Wei Li

Peanut protein was fermented by Lactobacillus pentosus, to study the effects of different protein composition of peanut protein isolate, arachin and concomitant arachin on their molecular structure and thermal properties during fermentation, the composite gel was prepared by compounding peanut protein with myofibril protein, the rheological properties of the composite emulsion and the texture properties of the composite gel were studied to reveal the molecular mechanism of the effect of L. pentosus on the gel properties of peanut protein. The results showed that the free sulfhydryl content, surface hydrophobicity and denaturation temperature of arachin were increased, β-sheet content and denaturation enthalpy were decreased by L. pentosus fermentation. It can reduce the content of free sulfhydryl group, surface hydrophobicity and denaturation enthalpy of peanut protein isolate and concomitant arachin, the denaturation temperature and α-helix content of peanut protein isolate and arachin were significantly increased. After fermentation, the structure of arachin developed to the maximum and the thermal stability of arachin was higher, which proved that L. pentosus could promote the gel modification of peanut protein. The complex gel formed by fermentation with arachin is easier to form porous structure and has better macro-elasticity than the complex gel prepared by modification of arachin and isolate protein.

以五味子乳杆菌发酵花生蛋白，研究发酵过程中不同蛋白组成的花生蛋白分离物、花生素和伴生花生素对其分子结构和热学性质的影响，将花生蛋白与肌纤蛋白复配制备复合凝胶，研究复合乳液的流变学性质和复合凝胶的质构性质，揭示五味子乳杆菌对花生蛋白凝胶性质影响的分子机理。结果表明，五味子发酵增加了花生蛋白的游离巯基含量、表面疏水性和变性温度，降低了β片含量和变性焓。发酵能降低花生蛋白分离物和伴生花生蛋白的游离巯基含量、表面疏水性和变性焓，显著提高花生蛋白分离物和伴生花生蛋白的变性温度和α-螺旋含量。发酵后，花生蛋白分离物和花生素的α-螺旋含量明显增加，花生素的结构发展到最大程度，花生素的热稳定性更高，这证明五味子球菌能促进花生蛋白的凝胶改性。与花生蛋白和分离蛋白改性制备的复合凝胶相比，花生蛋白发酵形成的复合凝胶更容易形成多孔结构，宏观弹性更好。

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引用次数: 0

The volatile compounds changes of Malus asiatica Nakai under different drying methods 不同干燥方法下 Malus asiatica Nakai 的挥发性化合物变化

IF 5.2 Q1 FOOD SCIENCE & TECHNOLOGY

Journal of Future Foods

Pub Date : 2024-09-24 DOI: 10.1016/j.jfutfo.2024.07.007

Ledao Zhang , Shiying Cao , Guangyue Ren , Xu Duan

The volatile compounds variation of Malus asiatica Nakai under different drying methods is still blank now. In this paper, drying methods of freeze drying (FD), microwave vacuum drying (MVD), microwave freeze drying (MFD), and hot air drying (HAD) were employed to dry fresh M. asiatica Nakai, headspace-gas chromatography-ion mobility spectrometry was adopted to identify volatile compounds in M. asiatica Nakai, principal component analysis (PCA) and the Euclidean distance were used to distinguish the samples. Results showed that 81 peaks were detected, 70 volatile compounds were identified, drying makes obvious differences of volatile compounds in M. asiatica Nakai, and drying methods with microwave heating makes most of volatile compounds vanished. Compared to MFD and MVD, FD and HAD were more appropriate to be adopted to dry M. asiatica Nakai due to volatile compounds reserved more in FD and HAD. The results could provide a scientific data basis to help future dried M. asiatica Nakai production.

目前，不同干燥方法下中山杉挥发性化合物的变化研究尚属空白。本文采用冷冻干燥（FD）、微波真空干燥（MVD）、微波冷冻干燥（MFD）和热风干燥（HAD）等干燥方法对新鲜中山杉进行干燥，采用顶空气相色谱-离子迁移谱法对中山杉中的挥发性化合物进行鉴定，采用主成分分析法（PCA）和欧氏距离法对样品进行区分。结果表明，共检测到 81 个峰，鉴定出 70 种挥发性化合物，干燥法使茜草中的挥发性化合物存在明显差异，微波加热干燥法使大部分挥发性化合物消失。与 MFD 和 MVD 相比，由于 FD 和 HAD 保留了更多的挥发性化合物，因此更适合采用 FD 和 HAD 来干燥茜草茎。这些结果可为今后的茜草仲井干生产提供科学的数据依据。

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引用次数: 0

Wheatgrass (Triticum aestivum): a miraculous microgreen: an overview 小麦草（Triticum aestivum）：神奇的微型绿色植物：概述

IF 5.2 Q1 FOOD SCIENCE & TECHNOLOGY

Journal of Future Foods

Pub Date : 2024-09-24 DOI: 10.1016/j.jfutfo.2024.07.003

Neetu Mishra , Renu Tripathi , Dhananjay Pandey , Kamal Shah , Nagendra Singh Chauhan

Plants have been utilized by humans throughout history for a variety of purposes, including sustenance and medicinal intentions. Since ancient times, wheatgrass has been utilized as a type of microgreen for therapeutic purposes. Phenolic flavonoids, vitamins, minerals, proteins and enzymes are all abundant in wheatgrass. These nutrients and bioactive substances enhanced wheatgrass's therapeutic efficacy and made it a powerful antioxidant agent for the treatment of a range of diseases. It has been shown to have a wide variety of pharmacological potentials, including an antioxidative potential that helps to neutralize free radicals, anti-cancer, anti-ulcer, anti-diabetic, anti-arthritic, anti-microbial action, and many more. However, there is a dearth of scientific evidence to back up wheatgrass's possible pharmacological effects and clinical value. To investigate its clinical utility for human welfare, in-depth research studies are needed. Through this analysis of the review literature, an attempt has been made to explain wheatgrass and its therapeutic potentials.

古往今来，人类利用植物来达到各种目的，包括维持生计和药用意图。自古以来，小麦草就作为一种微型绿色植物用于治疗目的。小麦草中含有丰富的酚类黄酮、维生素、矿物质、蛋白质和酶。这些营养物质和生物活性物质增强了小麦草的疗效，使其成为治疗一系列疾病的强效抗氧化剂。研究表明，小麦草具有多种药理潜能，包括有助于中和自由基的抗氧化潜能、抗癌、抗溃疡、抗糖尿病、抗关节炎、抗微生物作用等。然而，目前还缺乏科学证据来证明小麦草可能具有的药理作用和临床价值。要研究小麦草对人类福祉的临床效用，需要进行深入的调查研究。通过对综述文献的分析，我们试图解释小麦草及其治疗潜力。

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引用次数: 0