茶和蛋白质不能同吃?别慌,说不定还有好处
▲国标要求绿茶茶汤的茶多酚含量≥500mg/kg,乌龙茶>400mg/kg,红茶≥300mg/kg
虽然蛋白质吸收率受影响了,茶多酚的生物利用度因为牛奶蛋白的加入还提高了呢。
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[2] Chang M-C, Bailey JW, Collins JL. Dietary tannins from cowpeas and tea transiently alter apparent calcium absorption but not absorption and utilization of protein in rats. J Nutr 1994;124:283
[3]Yang, C. S. (1999) Tea and health. Nutrition 15: 946–948.
[4]Chiu, Hui-Fang et al. “Improvement of green tea polyphenol with milk on skin with respect to antioxidation in healthy adults: a double-blind placebo-controlled randomized crossover clinical trial.” Food & function vol. 7,2 (2016): 893-901. doi:10.1039/c5fo01271f
[5] Chanphai P, Bourassa P, Kanakis C D, et al. Review on the loading efficacy of dietary tea polyphenols with milk proteins[J]. Food Hydrocolloids, 2018, 77: 322-328.
[6]杜淑霞, 欧仕益, 贝惠玲,等. 茶多酚与牛奶蛋白互作对蛋白质离体消化率的影响[J]. 食品与发酵工业, 2010, 036(002):76-79.
[7]Cirkovic Velickovic, Tanja D, and Dragana J Stanic-Vucinic. “The Role of Dietary Phenolic Compounds in Protein Digestion and Processing Technologies to Improve Their Antinutritive Properties.” Comprehensive reviews in food science and food safety vol. 17,1 (2018): 82-103. doi:10.1111/1541-4337.12320
大方点呗▼