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山药、秋葵、莲藕、菌藻……这些食物口感黏腻,可也正是这黏液,对保护胃有很多好处。这些食物中的黏液成分各不相同。比如山药黏液,主要由水、黏蛋白、黏多糖、微量的脂类和多种氨基酸组成;而莲藕黏液除了含有黏蛋白,还含有卵磷脂、维生素C等。但相通的是,它们黏黏的感觉主要是由丰富的黏蛋白和黏多糖所决定的。这些黏液蛋白和黏多糖,不仅有提高免疫力、降血糖、降血脂等功效,还有保护胃部的功效。黏液所特有的黏稠质可以对
Yam, okra, lotus root, bacteria and algae ... These foods taste sticky, but it is also this mucus, the stomach has many benefits to the protection. The mucus content of these foods vary. Such as yam mucus, mainly by the water, mucin, mucopolysaccharide, trace amounts of lipids and a variety of amino acids; and lotus mucus in addition to mucin, but also contains lecithin, vitamin C and so on. But the same is that their sticky feeling is mainly determined by the rich mucin and mucopolysaccharide. These mucus proteins and mucopolysaccharides, not only improve immunity, hypoglycemic, hypolipidemic effect, but also the effectiveness of the protection of the stomach. Mucilage-specific viscous material can be right