ОСОБЕННОСТИ СОСТАВА ОТРУБЕЙ ПШЕНИЦЫ И РЖИ И ИХ РОЛЬ В ПРОФИЛАКТИКЕ ХРОНИЧЕСКИХ ЗАБОЛЕВАНИЙ ЧЕЛОВЕКА
https://doi.org/10.31677/2072-6724-2020-30-4-41-58
Аннотация
Проведен анализ литературы по лечебно-профилактическому воздействию компонентов вторичных продуктов переработки ржи и пшеницы – диетических волокон и фенольных соединений – на здоровье человека. Особую роль играют связанные с феруловой кислотой растворимые арабиноксиланы и ксилоолигосахариды, которые обладают пребиотическими, антиоксидантными и иммуномодулирующими свойствами. Экспериментальные и эпидемиологические исследования показали, что включение в рацион зерновых отрубей оказывает положительный эффект на здоровье человека и способствует снижению риска заболеваний, связанных с западным типом питания – атеросклероза, диабета второго типа, различных видов онкологии.
Об авторах
Н. Л. Лукьянчикова
Сибирский филиал ФГБНУ «ФНЦ пищевых систем им. В.М. Горбатова» РАН
Россия
Россия
Кандидат биологических наук
В. А. Скрябин
Сибирский филиал ФГБНУ «ФНЦ пищевых систем им. В.М. Горбатова» РАН
Кандидат технических наук
К. А. Табанюхов
Сибирский филиал ФГБНУ «ФНЦ пищевых систем им. В.М. Горбатова» РАН;
Новосибирский государственный аграрный университет
Аспирант
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Рецензия
Для цитирования:
Лукьянчикова Н.Л., Скрябин В.А., Табанюхов К.А. ОСОБЕННОСТИ СОСТАВА ОТРУБЕЙ ПШЕНИЦЫ И РЖИ И ИХ РОЛЬ В ПРОФИЛАКТИКЕ ХРОНИЧЕСКИХ ЗАБОЛЕВАНИЙ ЧЕЛОВЕКА. Инновации и продовольственная безопасность. 2020;(4):41-58. https://doi.org/10.31677/2072-6724-2020-30-4-41-58
For citation:
Lukyanchikova N.L., Skryabin V.A., Tabanyukhov K.A. PECULIARITIES OF THE COMPOSITION OF WHEAT AND RYE BRAN AND THEIR ROLE IN THE PREVENTION OF CHRONIC DISEASES OF HUMAN REVIEW. Innovations and Food Safety. 2020;(4):41-58. (In Russ.) https://doi.org/10.31677/2072-6724-2020-30-4-41-58
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