文献类型： 外文期刊

作者： Yang, Zhi-Jun ¹ ; Huang, Si-Yu ² ; Cheng, Jin ² ; Zeng, Ji-Wu ¹ ; Wusiman, Maierhaba ² ; Li, Hua-Bin ² ; Zhu, Hui-Lian ² ;

作者机构： 1.Guangdong Acad Agr Sci, Key Lab South Subtrop Fruit Biol & Genet Resource, Guangdong Prov Key Lab Sci & Technol Res Fruit Tre, Inst Fruit Tree Res,Minist Agr & Rural Affairs, Guangzhou 510640, Peoples R China

2.Sun Yat Sen Univ, Sch Publ Hlth, Dept Nutr, Guangdong Prov Key Lab Food Nutr & Hlth, Guangzhou 510080, Peoples R China

关键词： Betaine; Health benefits; Mechanisms of action; Safety; Application

期刊名称：TRENDS IN FOOD SCIENCE & TECHNOLOGY （ 影响因子：15.4； 五年影响因子：18.4 ）

ISSN： 0924-2244

年卷期： 2025 年 159 卷

页码：

收录情况： SCI

摘要： Background: Betaine (N, N, N-trimethylglycine) is a naturally occurring compound, and found widely in many animal and plant foods, such as grains, seafood, vegetables and fruits. As a novel functional food ingredient, betaine has received more and more attention. Scope and approach: This review summarizes and discusses dietary sources, health benefits, safety and application of betaine, with a special focus on its underlying mechanisms of action. Furthermore, future research directions for betaine are suggested. Key findings and conclusions: Betaine has variety health benefits, such as antioxidant, anti-inflammatory, antiobesity, anti-diabetic, hepatoprotective, neuroprotective and cardiovascular protective activities, regulating gut microbiota, as well as kidney protection. Betaine has a wide range of applications in many fields, such as functional foods, pharmaceutics, cosmetics, and personal care products. This paper aims to provide a foundation for the future development of betaine as functional foods.