关键词: 谷物；功能性；活性成分；加工技术；机制

Abstract: With the continuous increase in the prevalence of chronic metabolic diseases, the role of functional foods in disease prevention and health promotion has gained growing attention. Cereals, as an essential component of the human diet, are rich in various functional constituents such as polyphenols, dietary fibers, and bioactive peptides, which exhibit significant potential in regulating metabolism, maintaining intestinal barrier integrity, exerting antioxidant and antihypertensive effects, and modulating immune function. This review systematically summarizes the major functional components of cereal-based products and their mechanisms of action, with a particular focus on the in vivo functions of cereal-derived polyphenols, dietary fibers, and peptides. In addition, it highlights the role of key processing technologies (e.g., fermentation, enzymatic hydrolysis, extrusion, high-pressure treatment, and nanotechnology) in the release and transformation of functional components, demonstrating that appropriate processing can markedly enhance the bioavailability and health benefits of cereal constituents. Furthermore, the practical applications of functional cereal products in the food industry are discussed, covering staple foods, snack foods, and beverages. This review aims to provide theoretical support and practical reference for the development, application, and mechanistic study of functional cereal-based foods.

Key words: cereals; functionality; active ingredients; processing technology; mechanism