高粱與健康：潛在的健康保護(hù)作用概述

摘要

在膳食中經(jīng)常食用全谷物高粱食品可能會(huì)對(duì)健康產(chǎn)生促進(jìn)作用。本綜述討論了高粱谷物的主要功能性成分，包括膳食纖維、慢消化性淀粉和抗性淀粉、脂類和植物化學(xué)物質(zhì)，以及它們對(duì)代謝過(guò)程的影響，而代謝過(guò)程與心臟病和糖尿病等慢性疾病的發(fā)生發(fā)展有關(guān)。目前，全球可供消費(fèi)者選擇的高粱食品種類有限，阻礙了消費(fèi)者獲得潛在的益處。因此，需要各方通力合作，共同創(chuàng)新開(kāi)發(fā)新產(chǎn)品，重點(diǎn)關(guān)注有助于保留谷物的營(yíng)養(yǎng)、健康和感官特性的加工方法。本綜述介紹了高粱據(jù)稱具有健康功效的證據(jù)，以及加工過(guò)程對(duì)不同高粱食品影響的證據(jù)，以充分闡明高粱谷物為人類健康帶來(lái)益處的潛力。

本文章由計(jì)算機(jī)程序翻譯，如有差異，請(qǐng)以英文原文為準(zhǔn)。

Sorghum and health: An overview of potential protective health effects

Whole-grain sorghum foods may elicit health-promoting effects when consumed regularly in the diet. This review discusses key functional sorghum grain constituents, including dietary fiber, slowly digestible and resistant starches, lipids, and phytochemicals and their effects on metabolic processes that are associated with the development of chronic diseases, such as heart disease and diabetes. Currently, the range of sorghum food products available to consumers is limited globally, hindering the potential consumer benefits. A collaborative effort to innovate new product developments is therefore needed, with a focus on processing methods that help to retain the grain's favorable nutritive, health-enhancing, and sensory attributes. Evidence for sorghum's purported health effects, together with evidence of impacts of processing on different sorghum foods, are presented in this review to fully elucidate the potential of sorghum grain to confer health benefits to humans.

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期刊介紹： 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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