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2016 | nr 4 (23) | 9--25
Tytuł artykułu

Znaczenie gorzkich aktywnych biologicznie związków żywności w prewencji chorób

Treść / Zawartość
Warianty tytułu
The Importance of Bitter Bioactive Food Components in the Prevention of Disease
Języki publikacji
Żywność pochodzenia roślinnego jest bogatym źródłem związków o właściwościach przeciwutleniających, przeciwzapalnych, przeciwbakteryjnych i przeciwwirusowych oraz antyalergicznych. Większość z tych aktywnych biologicznie związków ma gorzki, cierpki, nieprzyjemny dla konsumenta smak, który jest głównym czynnikiem decydującym o wyborze produktu. W pracy dokonano przeglądu literaturowego trzech grup związków o gorzkim smaku: polifenoli, terpenów i glukozynolanów, pod kątem ich występowania oraz właściwości prozdrowotnych. Omówiono ich właściwości przeciwzapalne i antyalergiczne, przeciwbakteryjne i przeciwwirusowe oraz ich rolę w prewencji chorób nowotworowych i układu krążenia.(abstrakt oryginalny)
Food of plant origin is a rich source of compounds with antioxidant antiinflammatory, antibacterial and antiviral and antiallergic anti-inflammatory properties,. Most of these biologically active compounds are bitter, and have astringent, unpleasant taste to the consumer, which is the main factor in determining the choice of a product. The paper is mainly focused on showing the biological activity of three groups of compounds with a bitter taste: polyphenols, terpenes and glucosinolates. Their anti-inflammatory and antiallergenic, antibacterial and antiviral properties and their role in the prevention of cancer and cardiovascular disease were discussed.(original abstract)
Słowa kluczowe
Food   Illness  
  • Uniwersytet Ekonomiczny we Wrocławiu
  • Uniwersytet Ekonomiczny we Wrocławiu
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