Sally McVicker
Lecturer clinical academic
London, England, United Kingdom
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Sally McVicker’s Email sally.mcvicker@city.ac.uk
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Sally McVicker’s Location London, England, United Kingdom
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N-乙酰神经氨酸，俗名燕窝酸，唾液酸，是促进婴童大脑发育的重要营养素，作为燕窝的核心成分，可重建年轻肌肤力，N-乙酰神经氨酸及其衍生物在抗病毒提高人体免疫力有重要作用。 可用于调制乳粉，果汁饮品，凝胶糖果，成人奶粉，固体饮料等多个剂型领域 凝结芽孢杆菌，是一种新型孢子益生菌，具有卓越的耐高温，耐胃酸，耐胆盐的特点，可确保存活到肠道促进菌群平衡，抑制有害菌，消除炎症，对促进人体吸收代谢有着重要作用 凝结芽孢杆菌可用于高温烘焙食品，零食坚果，巧克力，软糖硬糖凝胶糖果等，也可以用于咖啡，方便食品，宠物保健品等。 N-乙酰神经氨酸（N-Acetylneuraminic Acid ，Sialic Acid, SA，NANA)，别名唾液酸，燕窝酸，是具有9个碳原子和吡喃糖结构的酸性氨基糖，是人体所必需的八大醣质营养素之一。它最初由瑞典生化学家Gunnar Blix在牛颌下腺粘蛋白中分离而出，牛的颌下腺正是唾液分泌的地方，因此而得名唾液酸；又因其是燕窝的主要功能性成分，燕窝分级的重要指标之一，故得名燕窝酸。人体中脑部的唾液酸含量最高，其次是肝、肺等内脏器官。唾液酸的主要食物来源是母乳、燕窝，也存在于牛奶、鸡蛋和奶酪中。 ...
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