Research Progress on Strontium Function in Foods

doi:10.7506/spkx1002-6630-20220712-133

FOOD SCIENCE ›› 2023, Vol. 44 ›› Issue (15): 397-406.doi: 10.7506/spkx1002-6630-20220712-133

• Reviews • Previous Articles

Research Progress on Strontium Function in Foods

HUANG Xulai, GAO Yanan, ZHANG Yangdong, WANG Jiaqi, ZHENG Nan

(Key Laboratory of Quality & Safety Control for Milk and Dairy Products (Beijing), Ministry of Agriculture and Rural Affairs, Laboratory of Quality and Safety Risk Assessment for Dairy Products, Ministry of Agriculture and Rural Affairs, Milk and Dairy Product Inspection Center (Beijing), Ministry of Agriculture and Rural Affairs, State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China)

Published:2023-09-01

Abstract

Abstract: Strontium is of great significance to human health and participates in various physiological functions and biochemical effects. It has great prospects in the development of health products and natural medicines. Strontium not only has a protective effect on bone diseases, dental caries and cardiovascular diseases, but also maintains reproductive health. In addition, more and more studies have confirmed that strontium also has many functions such as anti-inflammatory, antioxidant, anti-adipogenesis, anti-cancer, anti-diabetes, pro-angiogenesis and heart protecting functions. In order to provide a theoretical basis for the development of strontium rich foods and the application of strontium in nutrition, this paper reviews the relationship between strontium and calcium, the safety of strontium, and its safety threshold and major physiological functions.

Key words: foods; strontium; physiological functions; body health

CLC Number:

TS201.2

HUANG Xulai, GAO Yanan, ZHANG Yangdong, WANG Jiaqi, ZHENG Nan. Research Progress on Strontium Function in Foods[J]. FOOD SCIENCE, 2023, 44(15): 397-406.

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