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提起营养素,大多数人都能够列举出食物中的蛋白质、维生素、微量元素等有益于人体健康的多种营养成分。但是,人类食物中含有的化学成分远远不止这几类营养素。就植物性食物而言,其中含有红、橙、黄、绿等多种天然色素成分,还有引起我们苦、甜、酸、辣、涩等不同味觉的成分,以及食之无味又难以消化的纤维素、黏度很强的果胶、没有甜味的“多糖”等,都属于植物化学物(phytochemicals)的范畴。
Mention nutrients, most people can list food in the protein, vitamins, trace elements and other beneficial to human health, a variety of nutrients. However, the chemical content of human food far more than these types of nutrients. For botanical foods, it contains a variety of natural pigment ingredients such as red, orange, yellow and green, as well as ingredients that cause us to taste different tastes of bitter, sweet, sour, spicy and astringent, as well as tasteless and indigestible food Cellulose, very viscous pectin, and no sweet “polysaccharide” all belong to the category of phytochemicals.