Abstract：
The demand for foods and beverages with therapeutic and functional features has increased as a result of rising consumer awareness of health and wellness. In natural, plants are abundant, widespread, and inexpensive, in addition to being rich in bioactive components that are beneficial to health. The bioactive substances contained in plants include polyphenols, polysaccharides, flavonoids, aromatics, aliphatics, terpenoids, etc., which have rich active functions and application potential for plant-based beverages. In this review, various existing extraction processes and their advantages and disadvantages are introduced. The antioxidant, anti-inflammatory, intestinal flora regulation, metabolism regulation, and nerve protection effects of plant beverages are described. The biotoxicity and sensory properties of plant-based beverages are also summarized. With the diversification of the food industry and commerce, plant-based beverages may become a promising new category of health functional foods in our daily lives.
摘要：
由于消费者对健康和保健的认识不断提高，对具有治疗和功能特征的食品和饮料的需求增加了。在自然,植物丰富，广泛，而且便宜,除了富含对健康有益的生物活性成分。植物中含有的生物活性物质包括多酚，多糖，黄酮类化合物，芳烃，脂肪族,萜类化合物,等。,具有丰富的活性功能和植物性饮料的应用潜力。在这次审查中,介绍了现有的各种提取工艺及其优缺点。抗氧化剂，抗炎,肠道菌群调节，新陈代谢调节，描述了植物饮料的神经保护作用。还总结了基于植物的饮料的生物毒性和感官特性。随着食品工商业的多元化,植物性饮料可能成为我们日常生活中一个很有前途的新型健康功能食品。
