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汤在各国的饮食文化中都带有健康调理的色彩,现代临床医学和药效学也验证了部分汤的功效。本文简要回顾了有关汤中存在的纳米颗粒在形成、组成成分和活性实验上的研究结果,展望了汤纳米颗粒的研究能给功效成分筛选和毒理学研究带来的新思路。
Soup in all countries have a healthy diet with the color culture, modern clinical medicine and pharmacodynamics also validated the effectiveness of some of the soup. This review briefly reviews the experimental results on the formation, composition and activity of the nanoparticles present in the soup. It is expected that the study on the nanoparticle of soup will bring new ideas to the screening and toxicological studies of the active ingredients.