食品科学2026，Vol.47Issue(1)：358-368,11.DOI:10.7506/spkx1002-6630-20250630-216
谷物制品中功能组分的作用机制与应用研究进展
Research Progress on the Action Mechanism and Application of Functional Components in Functional Cereal Products
摘要
Abstract
With the continuous increase in the prevalence of chronic metabolic diseases,the role of functional foods in disease prevention and health promotion has gained growing attention.Cereals,as an essential component of the human diet,are rich in various functional constituents such as polyphenols,dietary fibers,and bioactive peptides,which exhibit significant potential in regulating metabolism,maintaining intestinal barrier integrity,exerting antioxidant and antihypertensive effects,and modulating immune function.This review systematically summarizes the major functional components of cereal-based products and their mechanisms of action,with a particular focus on the in vivo functions of cereal-derived polyphenols,dietary fibers,and peptides.In addition,it highlights the role of key processing technologies(e.g.,fermentation,enzymatic hydrolysis,extrusion,high-pressure treatment,and nanotechnology)in the release and transformation of functional components,demonstrating that appropriate processing can markedly enhance the bioavailability and health benefits of cereal constituents.Furthermore,the practical applications of functional cereal products in the food industry are discussed,covering staple foods,snack foods,and beverages.This review aims to provide theoretical support and practical reference for the development,application,and mechanistic study of functional cereal-based foods.关键词
谷物/功能性/活性成分/加工技术/机制Key words
cereals/functionality/active ingredients/processing technology/mechanism分类
轻工纺织引用本文复制引用
王丹丹,贾春艳,武陈晨,刘晓飞,张娜..谷物制品中功能组分的作用机制与应用研究进展[J].食品科学,2026,47(1):358-368,11.基金项目
"十四五"国家重点研发计划重点专项(2023YFD2100803) （2023YFD2100803）
