| 姚婉婷1，胡金庆2，3，齐自元1，4，5，谢庆超1，4，5，欧杰1,4，潘迎捷1，4，5，赵勇1，4，5，刘海泉1，4，5，6，7.基于生物利用度分析食品中营养强化的
价值——以DHA为例[J].中国油脂,2023,48(12):.[YAO Wanting1，HU Jinqing2，3, QI Ziyuan1，4，5, XIE Qingchao1，4，5, OU Jie1，4, PAN Yingjie1，4，5, ZHAO Yong1，4，5,LIU Haiquan1，4，5，6，7.Analysis of the value of nutritional fortification in food based on bioavailability: taking DHA as an example[J].China Oils and Fats,2023,48(12):.] |
| 基于生物利用度分析食品中营养强化的
价值——以DHA为例 |
| Analysis of the value of nutritional fortification in food based on bioavailability: taking DHA as an example |
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| DOI： |
| 中文关键词: DHA 营养强化食品 生物利用度 |
| 英文关键词:DHA nutrition fortified food bioavailability |
| 基金项目:上海市科委上海市地方院校能力建设计划项目（22010502300） |
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| 中文摘要: |
| 随着生活水平的提高，人们对于食品中的营养要求越来越高。DHA在人体内具有促进神经系统发育等重要作用，尤其在婴幼儿时期更为重要，而食物是人体内DHA补充的重要来源，尤其是深海鱼类和海藻类食物作用更佳。为给大食物观下的精准营养提供参考依据，基于生物利用度的角度，以DHA为例分析食品中营养强化的价值。从天然食品和人工富集食品两个方面介绍了DHA的食品来源，综述了影响DHA食品生物利用度的因素，总结了提高DHA生物利用度的方式，指出了以DHA为代表的营养强化型食品存在的问题以及未来的发展方向。微藻是DHA营养强化食品的重要来源。DHA的生物利用度与其存在形式、结合位点、氧化程度相关，可通过膳食搭配、乳化或微胶囊化处理、加工及烹饪手段选择提高食物中DHA的生物利用度。未来应进一步加强氧化后DHA的活性、DHA精准营养及丰富DHA营养强化食品种类等方面的研究。 |
| 英文摘要: |
| With the improvement of living standards, people′s requirements for nutrition in food is higher and higher. DHA plays an important role in promoting the development of nervous system in human body, especially in infants. Food is an important source of DHA supplement in human body, especially deep-sea fish and seaweed.In order to provide reference basis for precision nutrition under the big food concept,taking DHA as an example,the value of nutritional fortification in food based on bioavailability was analyzed. The food sources of DHA from natural foods and artificially enriched foods were introduced, the factors affecting the bioavailability of DHA foods and the ways improving the bioavailability of DHA were summarized, and the problems and future development directions of nutrition fortified foods represented by DHA were pointed out. Microalgae is an important source of DHA nutrition fortified food.The bioavailability of DHA is related to its form of existence, binding sites, and degree of oxidation. Dietary pairing, emulsification or microencapsulation,selection of processing and cooking methods can be used to improve the bioavailability of DHA in food. In the future, research on the activity of oxidized DHA, precise nutrition of DHA, and enriching the types of DHA nutrition fortified foods should be further strengthened. |
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