3 functional food from oil crops
In recent years, studies have found that many trace components in oil crops, such as phospholipids, phytosterols, vitamin E, carotenoids and quinones, have important health care effects on human health. These research results make many oil crops, such as soybean, sesame, flax and olive, become hot spots of functional food research and development.
Pine nut oil is the pine kernel of Pinus korai ensis, which contains a lot of unsaturated fatty acids. China is rich in pine nut resources, most of which take primary processing as leisure food as the main utilization direction, and the use of oil has not been developed in depth. Research reports show that pine nuts can moisten the lungs, intestines, cough, constipation, lose weight, regulate blood lipids and fight cancer. Pinolinic acid, a special polyunsaturated fatty acid in pine nut oil, can regulate blood lipid, enhance immunity and inhibit cancer. The purpose of this study is to analyze the physical and chemical indexes and components of pine nut oil, and to clarify the fatty acid composition, VE and sterol types and contents of pine nut oil
Soybean isoflavone is a unique crystalline substance in soybean, which is a kind of bioactive substance extracted from soybean. At present, it is found that there are 12 kinds of soybean isoflavones in soybean which have similar structure with mammalian estrogen, and their anticancer property is described. The biological activity of soybean isoflavone has attracted people's attention. A large number of studies have shown that soybean isoflavones play an important role in the prevention of cancer and cancer, cardiovascular disease and osteoporosis. Soybean isoflavone is a powerful antioxidant, which can reduce the oxidation of LDL by free radicals, and reduce the incidence of cholesterol deposition in arteries and the development of atherosclerosis.
reference
1. Function and extraction of health function factors in wheat germ: Wu Ding 1, Liu Changjin 2, Liu CHANGPENG 1, Ju Xingrong 1, Yao Ming LAN 1
(1. School of food science and engineering, Nanjing University of Finance and economics, Jiangsu Key Laboratory of grain and oil quality control and supervision and testing, Nanjing 210003, Jiangsu; 2. School of food science, Tianjin University of science and technology, Tianjin 300222)
2. Research progress of lentinan 1, Zhong Yaoguang 2, 3, *, Wang Shuqin 3, Liu Changjiang 3 (1. School of biology and food engineering, Dalian Institute of light industry, Dalian 116034, Liaoning; 2. School of food, Shanghai Fisheries University, Shanghai 200090; 3. School of food, Shenyang Agricultural University, Shenyang 110161, Liaoning)
3. Analysis of nutritional composition of pine nuts and physicochemical properties, physical active components of pine nut oils Xu Xin, Mao Wendong, Liu Guoyan, he Junfei, Zhang Zhenfang, Zhang Tiantian
4. Study on the separation and purification of polyphenols from the seed coat of Pinus koraiensis*
5. Research progress of soybean functional factors: Lu Yibo, Pan Chao (Nanjing Yurun Group Technology Center, Nanjing 210041, Jiangsu Province)
6. Study on scavenging DPPH free radicals and improving SOD activity of soybean complex functional factors Li Dan 1, 2, Li Xiaolei 1 *, Li Yuxin 2 (1. School of biological science and technology, Changchun University, Changchun 130012; 2. National soybean deep processing technology research and promotion center, Changchun 130022)
