영양소 페어링을 쉽게 해석한 푸드 콤보몇가지 영양소는 다른 영양소와 짝을 이룰 때 신체가 흡수하기 더 쉽다고해요!강력한 시너지를 위해 이 음식 콤보들을 시도해보세요. 영양소 푸드 콤보 프로바이오틱스 + 프리바이오틱스 (이뉼린) (1) 유기농 그릭요거트 (2) + 바나나 (3) 지용성 비타민 (A,D,E,K) + 건강한 지방 (4) 잎파리 채소 (5) + 아보카도 (4) 철분 + 비타민 C (6) 스테이크 (7) + 피망 (8) 설포라판 + 셀레늄 (9) 브러셀스프라우트 (10) + 연어 (11) 리코펜 + 건강한 지방 (12) 올리브 오일에 볶은 토마토 (12) 비타민 D +칼슘 (13) 계란(14) + 브로콜리(15) 이 블로그는 정보 제공만을 목적으로합니다. 전문적인 의학적 조언, 진단 또는 치료를 대신 할 수 없으며, 특정한 의학적 조언에 의존해서는 안됩니다. 표현 된 견해는 인용 된 전문가의 견해이며 와일드콤의 견해를 나타내지는 않습니다. REFERENCES 1) Pandey, K.R., Naik, S.R. & Vakil, B.V. Probiotics, prebiotics and synbiotics- a review. J Food Sci Technol 52, 7577–7587 (2015). https://doi.org/10.1007/s13197-015-1921-1 2) Lourens-Hattingh, Analie, and Bennie C Viljoen. “Yogurt as Probiotic Carrier Food.” International Dairy Journal, vol. 11, no. 1-2, 2001, pp. 1–17., doi:10.1016/s0958-6946(01)00036-x. 3) Srisuvor, Nutthaya, et al. “Effects of Inulin and Polydextrose on Physicochemical and Sensory Properties of Low-Fat Set Yoghurt with Probiotic-Cultured Banana Purée.” LWT - Food Science and Technology, vol. 51, no. 1, 2013, pp. 30–36., doi:10.1016/j.lwt.2012.10.018. 4) Dreher, Mark L., and Adrienne J. Davenport. "Hass avocado composition and potential health effects." Critical reviews in food science and nutrition 53.7 (2013): 738-750. 5) National Research Council (US) Committee on Diet and Health. Diet and Health: Implications for Reducing Chronic Disease Risk. Washington (DC): National Academies Press (US); 1989. 11, Fat-Soluble Vitamins. Available from: https://www.ncbi.nlm.nih.gov/books/NBK218749/ 6) Van Dokkum, W. "Significance of iron bioavailability for iron recommendations." Biological trace element research 35.1 (1992): 1-11. 7) Serrano, A., et al. “Nutritional Profile of Restructured Beef Steak with Added Walnuts.” Meat Science, vol. 70, no. 4, 2005, pp. 647–654., doi:10.1016/j.meatsci.2005.02.014. 8) Frank, Christopher A., Robert G. Nelson, Eric H. Simonne, Bridget K. Behe, and Amarat H. Simonne. "Consumer Preferences for Color, Price, and Vitamin C Content of Bell Peppers". HortScience HortSci 36.4: 795-800. < https://doi.org/10.21273/HORTSCI.36.4.795>. Web. 26 Aug. 2020. 9) Brigelius-Flohé, Regina, and Antje Banning. "Part of the series: from dietary antioxidants to regulators in cellular signaling and gene regulation: sulforaphane and selenium, partners in adaptive response and prevention of cancer." Free radical research 40.8 (2006): 775-787. 10) Guerrero-Beltrán, Carlos Enrique, et al. “Protective Effect of Sulforaphane against Oxidative Stress: Recent Advances.” Experimental and Toxicologic Pathology, vol. 64, no. 5, 2012, pp. 503–508., doi:10.1016/j.etp.2010.11.005. 11) Bell, J.gordon, and Colin B. Cowey. “Digestibility and Bioavailability of Dietary Selenium from Fishmeal, Selenite, Selenomethionine and Selenocystine in Atlantic Salmon (Salmo Salar).” Aquaculture, vol. 81, no. 1, 1989, pp. 61–68., doi:10.1016/0044-8486(89)90230-5. 12) Gärtner, C., Wilhelm Stahl, and Helmut Sies. "Lycopene is more bioavailable from tomato paste than from fresh tomatoes." The American journal of clinical nutrition 66.1 (1997): 116-122. 13) Charles, P. "Calcium absorption and calcium bioavailability." Journal of internal medicine 231.2 (1992): 161-168. 14) Barnkob, Line Lundbæk, et al. “Naturally Enhanced Eggs as a Source of Vitamin D: A Review.” Trends in Food Science & Technology, vol. 102, 2020, pp. 62–70., doi:10.1016/j.tifs.2020.05.018. 15) Heaney, R. P., et al. "Absorbability of calcium from brassica vegetables: broccoli, bok choy, and kale." Journal of Food Science 58.6 (1993): 1378-1380.
