中国食物与营养2025，Vol.31Issue(6)：65-69,5.
全谷物加工工艺及其营养成分对疾病的预防作用研究进展
Research Advancements on Processing Techniques of Whole Grains and Preventive Effects of Their Nutritional Components on Diseases
摘要
Abstract
[Objective]Whole grains are grain kernels that retain their intact gluten structure and are therefore richer in dietary fiber,vitamins,minerals,and antioxidants.Whole grains are currently receiving much attention in the field of functional food research for the prevention and adjunctive treatment of many diseases.[Method]The nutritional composition of whole grains,the effects of different process-ing techniques on the nutritional composition of whole grains,and the relevance of whole grains to disease prevention were searched using the China Knowledge Network(CNKI)and Science Direct databases,respectively.[Result]The nutritional value of whole grains was sum-marized,and the active ingredients in whole grains for disease prevention were clarified to provide a theoretical basis for the further develop-ment of whole grain foods.[Conclusion]Whole grain foods are nutrient-rich,different processing techniques influence the nutritional composition of whole grains,and more consumption of whole grain foods can prevent chronic diseases such as cardiovascular and diabetes.关键词
全谷物/营养成分/加工技术/疾病预防Key words
whole grain/nutrient composition/processing technique/disease prevention引用本文复制引用
程潆辉,刘玮,李莹,刘霞..全谷物加工工艺及其营养成分对疾病的预防作用研究进展[J].中国食物与营养,2025,31(6):65-69,5.基金项目
2022年度山东重点扶持区域引进急需紧缺人才项目"基于小麦精深加工关键技术的糖尿病患者专用食品研究开发". （）
