Ubhontshisi omnyama unama-protein asebenza njenge-antioxidant, asiza ukwehlisa umfutho wegazi, asuse izinsimbi ezinobuthi emzimbeni, ngokocwaningo olwenziwa ososayensi baseMexican National Polytechnic Institute. Imiphumela yaklonyeliswa ngendondo yeNational Nutrition Science and Technology Award emkhakheni weBhizinisi Lesayensi Yezokudla. Abacwaningi bachoboza ubhontshisi omnyama omisiwe futhi bawahlukanisa futhi bafaka i-hydrolyzed amaprotheni amabili amakhulu: ubhontshisi ne-lectin. Ngemva kwalokho, amaprotheni ahlolwe kusetshenziswa ukulingisa kwekhompyutha. Bathole ukuthi womabili amaprotheni akhombisa amandla okuchela, okusho ukuthi amaprotheni asusa izinsimbi ezisindayo emzimbeni. Ngaphezu kwalokho, lapho amaprotheni e-hydrolyzed nge-pepsin, umsebenzi wabo we-antioxidant kanye ne-hypotensive watholakala. Amaphrotheni kabhontshisi omnyama anezakhiwo ezikhethekile zebhayoloji kanye nezakhi ezisiza ukwehlisa ushukela, i-cholesterol kanye namazinga e-triglyceride. Ubhontshisi usezinhliziyweni zokudla eziningi emhlabeni jikelele. Inkomishi eyodwa kabhontshisi omnyama abilisiwe iqukethe: kusukela kumthamo wansuku zonke onconywayo, insimbi - 20%, , , , , . Izivivinyo zemitholampilo zibonise ukuthi ukudla ubhontshisi (okusemathinini noma omisiwe) kwehlisa inani le-cholesterol "embi", kanye nama-triglycerides. Ucwaningo olwenziwa yi-Colorado State University, Department of Soil and Field Sciences lwathola ukuthi okuqukethwe kwe-antioxidant kuhlotshaniswa nombala omnyama wesikhumba sikabhontshisi, njengoba lesi sikhumba sikhiqizwa ama-phytonutrients e-antioxidant afana nama-phenols nama-anthocyanins.
2022-11-11