食品科学2012，Vol.33Issue(21)：368-373,6.
体外消化过程中影响类胡萝卜素生物利用率的因素
Factors that Influence the Bioavailability of Carotenoids in in vitro Digestion
雷菲 1高彦祥 1侯占群1
作者信息
- 1. 中国农业大学食品科学与营养工程学院,北京100083
- 折叠
摘要
Abstract
Carotenoids,a group of natural pigments in many fruits and vegetables,have provitamin A activity and can be used as biological antioxidants,thereby playing an important role in human health.Lipophilic carotenoids released from foods are incorporated into lipid droplets and transferred to the small intestine to form mixed micelles together with bile salts and lipids.The carotenoids in micelles are finally absorbed by intestinal cells and undergo further metabolic process.in vitro digestion models have been used to imitate the digestion of carotenoids in the gastrointestinal tract and its bioavaiability in vitro has been investigated.A great deal of factors may affect the bioavailability of carotenoids,including the species and structures of carotenoids,food matrix,lipids,sample processing and preparation,different in vitro models,and detection methods.These factors may exhibit different impacts on different kinds of catotenoids and synergistic effects may be observed between these factors.关键词
类胡萝卜素/体外消化/生物利用率Key words
carotenoids/in vitro digestion/bioavailability分类
轻工纺织引用本文复制引用
雷菲,高彦祥,侯占群..体外消化过程中影响类胡萝卜素生物利用率的因素[J].食品科学,2012,33(21):368-373,6.
