10-羟基癸酸、反式-10-羟基-2-癸酸和癸二酸:来源、新陈代谢以及潜在的保健功能和保健品应用。

IF 3.2 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Food Science Pub Date : 2024-06-12 DOI:10.1111/1750-3841.17143
Zhengrui Liao, Mohammad Alrosan, Muhammad H. Alu'datt, Thuan-Chew Tan
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引用次数: 0

摘要

蜂王浆(RJ)作为一种功能性食品,受到了各行各业的关注,尤其是营养保健品行业,因为健康爱好者对蜂王浆的需求与日俱增。癸二酸、10-羟基癸酸和反式-10-羟基-2-癸酸是蜂王浆中主要的中链脂肪酸(MCFAs),它们是蜂王浆对健康有益的原因。本综述旨在整合有关这些 MCFAs 代谢关系和在营养保健品应用中的保健功能的信息。我们还研究了这些 MCFAs 的天然特性及其在生物体内的新陈代谢。最后,我们还讨论了利用传统途径(从蓖麻油中)和替代途径(从 RJ 中)生产这些 MCFAs 的问题。本综述可作为营养保健品行业将这些物质用作功能成分的参考。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

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10-hydroxy decanoic acid, trans-10-hydroxy-2-decanoic acid, and sebacic acid: Source, metabolism, and potential health functionalities and nutraceutical applications

The popularity of royal jelly (RJ) as a functional food has attracted attention from various industries, especially nutraceuticals, due to the increasing demand from health enthusiasts. Sebacic acid, 10-hydroxy decanoic acid, and trans-10-hydroxy-2-decanoic acid are the primary medium-chain fatty acids (MCFAs) within RJ responsible for their health benefits. This review aims to consolidate information on these MCFAs’ metabolic relationship and health functionalities in nutraceutical applications. We also investigated the natural characteristics mediated by these MCFAs and their metabolism in organisms. Finally, the production of these MCFAs using conventional (from castor oil) and alternative (from RJ) pathways was also discussed. This review can be a reference for using them as functional ingredients in nutraceutical industries.

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来源期刊
Journal of Food Science
Journal of Food Science 工程技术-食品科技
CiteScore
7.10
自引率
2.60%
发文量
412
审稿时长
3.1 months
期刊介绍: The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.
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