脂质氧化在食品科学和营养健康中的应用综述

Q3 Agricultural and Biological Sciences Oil Crop Science Pub Date : 2023-03-01 DOI:10.1016/j.ocsci.2023.02.002

Dan Wang , Huaming Xiao , Xin Lyu , Hong Chen , Fang Wei

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引用次数: 11

摘要

食物在为人类提供丰富的营养物质的同时，还具有感觉功能和生理调节功能。脂质是食物的主要成分，也是细胞重要的结构和功能成分。然而，脂质很容易被不同的方式氧化，如热氧化和空气氧化。脂质氧化对食品质量和人体健康有不良影响。因此，应努力减少脂质氧化，提高其稳定性。本文综述了脂质氧化的重要知识，包括脂质和脂质氧化的概念、脂质氧化的主要途径和机制、影响脂质氧化的因素、提高脂质氧化稳定性的策略以及近年来脂质氧化在食品科学和营养健康方面的研究进展。

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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Lipid oxidation in food science and nutritional health: A comprehensive review

Food provides abundant nutrients for human beings, but also has sensory functions and physiological regulation. Lipids are the main components of food as well as the important structural and functional components of cells. Nevertheless, lipids are easily oxidized by different ways, such as thermal oxidation and air oxidation. Lipid oxidation has adverse effects on food quality and human health. Therefore, efforts should be made to reduce lipid oxidation and improve its stability. This review focuses on important knowledge about lipid oxidation, including the concept of lipids and lipid oxidation, the main pathways and mechanisms of lipid oxidation, factors affecting lipid oxidation, strategies to improve the stability of lipid oxidation, and the recent research progress of lipid oxidation in food science and nutritional health.

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